Okay, so have you ever woken up on a lazy Sunday, peeked in the fridge, and realized you sort of, maybe, only have odds and ends (including a rogue handful of strawberries)? That’s exactly how my love affair with Strawberry Cream Dutch Baby began. It’s basically a pancake in a puffy, golden form—like it finally leveled up. I remember the first time it came out of the oven; my partner went, “Whoa, what is that thing?” It sort of looked like a pancake met a soufflé and they decided to move to Europe together. That’s my kind of breakfast romance. Anyway, let’s get into it before I get distracted and start rambling about the best illustrations of flying cows (have you ever noticed how many kitchen towels have them?).

Why I Keep Making This (And Why You Might Too!)

I make this when I want to impress literally anyone—yeah, even myself, if I’m honest. My family goes absolutely nuts for this Dutch baby, especially because of the creamy, almost custardy middle (my kid once called it “pancake pudding” which… is kinda genius?). Also, I love how not fiddly it is to throw together. Sometimes I’m annoyed how regular pancakes glue me to the stove flipping, waiting, then burning the last one because—oh look—the coffee’s ready. Not here! It bakes up in one dish, so I can tackle coffee AND breakfast at the same time. If only sorting laundry were this magical.

What You’ll Need (Substitute If You Feel Like It)

3 large eggs (Room temp is better, but I literally never remember. Cold works.)
2/3 cup (160ml) of milk (Whole milk, but 2% is fine. I even used oat milk once—still tasty!)
2/3 cup all-purpose flour. (If you only have self-raising, use it and skip the pinch of salt.)
2 tbsp sugar (Or more, less, or swap in honey—I did honey once and Ireland hasn’t called to give me an award… yet.)
Pinch of salt
1 tsp vanilla extract (Imitation, homemade, one time I forgot and nobody noticed, honestly.)
2 tbsp unsalted butter (Salted is fine; my grandmother would roll her eyes but she’d eat it anyway)
About a cup of sliced fresh strawberries (Frozen is okay; just thaw and drain them. Or, sub raspberries if that’s what’s hanging about.)
For the cream: 1/2 cup heavy cream, 1 tbsp powdered sugar, a splash of vanilla (I’ve also used thick Greek yogurt instead for a tangier vibe.)

Let’s Make It! The Play-by-Play

Preheat your oven to 425 F (220 C). Pop your big cast iron skillet (10 to 12-inch) in there to heat up too. If you don’t have cast iron, honestly, use any oven-safe pan that isn’t non-stick coated; those get a bit weird at this temp.
In a blender (or in a large bowl with an energetic whisking arm), chuck in the eggs, milk, flour, sugar, salt, and vanilla. Blitz until smooth. Sometimes I let my batter sit a few minutes to “rest” but, on second thought, I’m probably just procrastinating until the oven dings.
Carefully pull out your hot skillet (with oven mitts—trust me, I’ve forgotten before) and add butter. Swirl it around till melted and foamy.
Pour in the batter. It’ll sizzle; that’s perfect. Scatter a generous handful of strawberries over the top. I leave a few for garnish (if I remember—and I usually don’t).
Bake for about 18 to 22 minutes. Keep the oven closed; it needs the heat to puff. This is where I’ll tidy up the kitchen a bit. Or try to, until someone comes running in at the heavenly smell.
Meanwhile, whip your cream, sugar, and a dash of vanilla until soft peaks form—or just blob yogurt in a bowl and call it a day if you can’t be fussed. That’s happened more than once in my kitchen.
Your Dutch baby will look puffy and golden-brown when it’s ready. It’ll probably have dramatic edges (I once called it pancake with a crown). Take it out and let it cool just a minute—it’ll deflate a tad, but that’s expected!
Dollop whipped cream on top. More strawberries. Powdered sugar shower, if you’re feeling fancy. This is usually when I sneak the first taste, burning my tongue in the process.

What I’ve Learned Along the Way (Notes)

If your berries are a bit tart, toss them with a sprinkle of sugar before adding. Learned this the hard way—sour berries aren’t for everyone.
Batter that rests 5–10 minutes seems to puff a smidge higher, but honestly, sometimes impatience wins.
The pan really does need to be hot when you pour the batter in—cold pan = no drama = sad pancake.
I think this tastes just as nice cold, but some in my house disagree. (You know who you are, Tim!)

Things I’ve Tried (And A Few That Didn’t Quite Work)

Blueberries instead of strawberries—super yum; but frozen berries bled a bit and made kind of a mess.
Chocolate chips: kids loved it, but I did not, maybe too sweet for breakfast for me.
Lemon zest in the batter—highly recommend.
Once I tried shredded coconut on top… which, eh, maybe leave that one to the professional food bloggers.

What You’ll Want to Use (But Don’t Freak If You Don’t Have It)

Cast iron skillet (but any ovenproof pan works so long as it’s not nonstick, or just use a cake tin—done that in a pinch!)
Blender for batter (otherwise, good old whisk does the trick—bit of a workout, but you can be proud of your whisking prowess after)
Mixing bowls, measuring jug—you know, the usual suspects
Electric mixer for whipping cream—but a hand-whisk or arm power is fine if you’re feeling brave

How I (Don’t) Store This

If—big if—it doesn’t get devoured, it’ll keep loosely covered in the fridge for a day or two. That said, it never really lasts more than a day at my place. It’s oddly decent cold too (I’m not above nibbling a wedge for midnight snack). You can rewarm it gently in the microwave, but it’s not quite as billowy the next day.

How We Eat It (And You Should, Too!)

Right out of the pan, center of the table, everyone grabs a fork, and a drizzle of maple syrup over the cream is non-negotiable; don’t judge me. Friends have told me a modest scoop of vanilla ice cream makes this a show-off dessert—haven’t tried that yet, but it’s on my radar. Sometimes I just top with more fresh berries and call it brunch, lunch, and snack-in-one.

Lessons Hard Won (Pro Tips)

I once tried skipping the hot pan. Regretted it deeply—it’s just not the same, you want those crispy bits.
Don’t overmix the batter (it can get a bit rubbery). Just get it smooth—lumps are fine, really.
Baking time varies depending on your oven—mine is cranky and runs a bit cooler, so I always check at 18 minutes but sometimes need 22. If it’s still pale, give it another minute, but don’t wander off and forget it!

Some Questions I Actually Got (With Honest Answers!)

Can I use another fruit?—Absolutely. Raspberries, blueberries, even thinly sliced apples have all worked. Bananas got a bit mushy, so maybe avoid those unless you’re a big banana fan.
My Dutch baby didn’t rise!—I get this one. Usually it’s the pan wasn’t hot enough or the oven door was opened early. Happens to the best of us; try again, promise it’s worth it!
Is this basically Yorkshire pudding with sugar?—Pretty much! Just make sure not to serve it with gravy (unless you like chaos).
Gluten-free possible?—I’ve used Bob’s Red Mill 1:1 flour and it puffed fine, though a little denser. You can read more about gluten-free swaps over here at Minimalist Baker.
Do I need a fancy pitcher or can I just pour with a spoon?—Just pour it however works! Save the fancy tools for TikTok.
Good reference for whipping cream by hand?—Check out this Serious Eats guide. (Wish I’d read it years ago.)

That’s it—my not-so-polished take on Strawberry Cream Dutch Baby. Seriously, don’t stress this recipe. If you have strawberries and eggs, you’re already winning. And if things go a bit sideways? Well, call it modern art and serve with a smile. Want to geek out on other Dutch baby flavor combos? Here’s a fun inspiration thread over at Serious Eats’ Reddit community. Let me know how it turns out—or just send pics of your flying cow kitchen towels.

Strawberry Cream Dutch Baby