strawberries – A cook named Rebecca

easy lemon strawberry dutch baby with whipped cream

I made these in a small iron skillet I’ve had for years. I think the iron skillet is perfect to make these in because you heat the butter on your stovetop, pour the batter in then place it in the oven. The iron skillet holds the heat beautifully that helps the pancake puff up. Here’s the 10 inch skillet I use: https://amzn.to/2D5nRMc.

easy lemon strawberry dutch baby with whipped cream

Here’s a similar recipe on the blog, my Blueberry Banana Lemon Ricotta Pancakes! They are delicious too. Here’s the link: https://the2spoons.com/blueberry-banana-lemon-ricotta-pancakes/

blueberry-banana lemon ricotta pancakes

Here’s the new recipe for this delicious Dutch baby.

lemon strawberry dutch baby

Print Recipe

Servings: 4 servings

Course: Breakfast, brunch

Cuisine: American

Ingredients Method

Ingredients

For the Berries

2 cups fresh strawberries
1 cup blueberries (optional)
1/3 cup sugar
zest of one lemon

For the Dutch Baby

3 large eggs, room temperature
1/3 cup whole milk, room temperature
3/4 cup All purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 tsp ground cinnamon
4 tbsp unsalted butter, divided
1 cup whipped cream
1 tsp vanilla
2 tbsp powdered sugar
Pancake syrup, optional

Method

Preheat oven to 425 degrees. In a bowl, combine the sugar and lemon zest. Toss the sliced strawberries and blueberries with 2-3 tablespoons of the lemon sugar and set aside.
Whisk eggs, milk, flour, vanilla, salt, and 1/2 teaspoon cinnamon in a medium bowl until smooth.
Melt 2 tablespoons butter in a 10 inch skillet, preferably cast iron, over medium heat allowing it to brown a little. Pour the batter into the skillet. Arrange 4-5 strawberries and some of the blueberries over the batter, then sprinkle with 1 – 2 teaspoons of the lemon sugar.
Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. Do not open the oven while cooking and cook for 12-15 minutes.
Serve with the remaining berries, the lemon sugar and the whipped cream. Serve with syrup if you like.

Jump to Recipe

This fresh berry crisp is an absolute favorite of mine. Mostly berries, I also had fresh Texas peaches to go along with strawberries, blueberries and raspberries. I needed to do something with this fruit and this is the perfect dish.

Just look at all of this fresh fruit!

delicious fresh berry crisp.

A crisp is so easy. I used fresh orange juice and orange zest along with a corn starch slurry for the base. Then I combined flour, sugar, oats and butter with my mixer and topped this delicious fruit. Then baked until golden brown on top.

I baked this in an oblong white dish that is one of my favorites. I love white dishes because your food just looks so much better in a white dish. Gray is also a favorite, but white works with almost everything. Here’s a similar dish to the one I used: https://amzn.to/3fm2HXj

Something else I used in this recipe is the 8 cup batter bowl with a lid. I actually have had this for many years that I got from Pampered Chef. I love it. You can mix things ahead of time and store in the refrigerator with the lid. Here is a similar bowl https://amzn.to/3fqzGJY

I made my no-churn vanilla ice cream to top it with which is perfection. Oh, yum! You have to try the ice cream! Here’s the link: https://the2spoons.com/so-good-essential-no-churn-vanilla-ice-cream/

You probably have your own recipe, here’s mine!! Hope you like it!

Fresh Berry Crisp

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Prep Time 15

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

6 cups fresh strawberries, thick sliced
2 cups fresh blueberries
1 1/2 cups granulated sugar, divided
1 1/2 tsp orange zest
1 tbsp cornstarch
1 cup all purpose flour
1/2 cup light brown sugar, slightly packed
1/2 tsp salt
1 cup quick cooking oats, not instant
12 tbsp unsalted butter, diced

Method

Preheat the oven to 350 degrees
For the fruit, toss the blueberries and strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into a buttered 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 3/4 cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 50 minutes to 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Notes

I started checking the doneness of the crisp about 30 to 40 minutes in because fresh fruit cooks faster. It is done when bubbling and the top is golden brown.