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Easy Hot Strawberry Jam Dutch Baby. food shot

Hot Strawberry Jam Dutch Baby

This Hot Strawberry Jam Dutch Baby is a must-try! Fluffy and topped with sweet strawberry jam, it's the perfect breakfast treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Jam:
  • 6 cups fresh sliced strawberries
  • 1/3-1/2 cup maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla bean powder or 2 teaspoons vanilla extract
For the Dutch Baby:
  • 4 tablespoons salted butter plus more for serving
  • 4 large eggs at room temperature
  • 2/3 cup whole milk at room temperature
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract

Equipment

  • Oven
  • Cast iron skillet
  • Mixing bowls
  • Whisk
  • Knife

Method
 

Build Hot Strawberry Jam Dutch Baby. Step by Step
  1. Start by washing and slicing your fresh strawberries. In a medium bowl, combine the sliced strawberries with maple syrup, lemon juice, and vanilla bean powder. Toss gently to coat the strawberries and allow them to sit for about 15-20 minutes.
  2. While the strawberries are resting, preheat your oven to 425°F (220°C).
  3. In a mixing bowl, whisk together the eggs and the vanilla extract until combined. Gradually add the whole milk and mix well. In a separate bowl, combine the all-purpose flour and kosher salt. Slowly incorporate the dry ingredients into the wet ingredients until just combined.
  4. Place your cast iron skillet in the preheated oven for about 5 minutes. Once hot, carefully remove the skillet and add the 4 tablespoons of salted butter, swirling it around until melted and bubbling.
  5. Pour the batter into the hot skillet over the melted butter. Spoon the macerated strawberries and their syrup over the top of the batter. Return the skillet to the oven and bake for 20-25 minutes until the edges are puffed and golden brown.
  6. Once baked, remove the Dutch baby from the oven. Cut into wedges and serve warm with additional strawberries and a drizzle of maple syrup if desired.

Notes

  • Make sure your eggs and milk are at room temperature for a smoother batter.
  • Do not skip the step of preheating the skillet; it’s essential for getting that puffiness.
  • Feel free to adjust the sweetness by altering the amount of maple syrup based on the ripeness of your strawberries.