A beautifully festive strawberry dutch baby with powdered sugar and vanilla ice cream! You'll love the crisp buttery edges mixed with the sweet strawberries and freezing cold vanilla ice cream. It's the perfect 4th of July treat to end a day of celebration.
I know this isn't a traditional 4th of July dessert, but let's be wild and try something new and fun! I always make dutch babies when I have family in town and I want to impress them, because the look of it alone is quite exciting. You can't not love those big puffy edges.
I've shared a handful of dutch baby recipes with you but this strawberry dessert dutch baby is the only one that I had in mind as an actual dessert instead of a breakfast item. But I could see this being like a special birthday breakfast treat.
I've been making dutch babies for as long as I can remember. The other day I made three in one day. That's right, I made THREE. Because every, single, one was flat. Flat as a pancake. And I was baffled. Until I realized what I did wrong. Before making it I was baking other stuff and my oven must have been on for an hour two at that point. The only thing I did differently was not start with the skillet in a cold oven and bring it up to 425. Because I'd always started my dutch baby off that same way, never after my oven was cranking for awhile. So that's the only thing I could think was my downfall. So my tip for you is to follow the instructions and start with your skillet in a cold oven then bring it to that 425 temperature. I've never had a flat dutch baby this way, ever.
Oddly enough a lot of that big puffy action happens the last 5 minutes. So cooking for 20 minutes is important.
Do you have any fun 4th of July plans this year? I hope everyone has a wonderful and safe holiday!
Need some holiday recipe inspiration? Check out a few of my favorites!
4 Cheese Baked Mac and Cheese
Pulled Pork Sandwiches with Tangy BBQ Sauce & Apple Slaw
Honey Cornbread Muffins
Grilled Peach Frozen Yogurt
Juicy & Buttery Buttermilk Chicken Drums
Famous Strawberry Margaritas
Steak & Vegetable Salad with Creamy Lemon Dijon Vinaigrette
Pineapple & Avocado Salsa
2/3 c flour
2/3 c milk
1 tsp vanilla
1/2 tsp salt
1 tbsp sugar
3 tbsp butter
1 - 2 c fresh strawberries, sliced
vanilla ice cream
Preheat oven to 425
Place a cast iron skillet in the oven to preheat with the oven, up to 425
In a blender, combine the eggs, flour, milk, vanilla, salt and sugar
Pulse for 20 seconds
Carefully remove the skillet from your oven and immediately put the 3 tbsp of butter in the pan, swirling it around, making sure to coat the sides as well
As soon as the butter is melted pour the batter into the center of the pan and put it back in the oven
Bake for 20 minutes (if you take it out before 20 minutes the edges may not be as puffy, let it cook the whole 20 to get big puffy sides)
Remove it from the oven and top with sliced strawberries and a scoop of ice cream
A sprinkle of powdered sugar makes it extra yummy!