Dutch Baby, Roasted Strawberries and Nutella

Dutch Baby, Roasted Strawberries and Nutella

By Bacon Egg + Cheese{cake}


  • 2 large eggs

  • ¾ cup soy milk

  • 2 Tbsp sugar

  • ½ cup flour

  • 1 tsp vanilla extract

  • ½ tsp cinnamon

  • 1 Tbsp butter

  • ¾ cup strawberries, hulled and quartered

  • 1 Tbsp sugar

  • 2 Tbsp Nutella

  • 1 tsp powdered sugar

  • ¼ tsp nutmeg


  1. Preheat oven to 425 degrees with two 6-inch cast iron skillets.

  2. Whisk together eggs, soy milk, and sugar. Whisk in flour until batter is more or less smooth {a little lumpy is fine} and then add vanilla extract, cinnamon, and nutmeg.

  3. When oven is preheated, remove cast iron skillets. Melt 1/2 tbsp butter in each skillet and coat the entire skillet with a brush. Divide batter between the two skillets and bake at 425 degrees for 10 min.

  4. While the dutch babies are baking, prepare strawberries. Place them into a aluminum foil-lined skillet or rimmed baking sheet and sprinkle 1 tbsp sugar on top.

  5. After 10 min, reduce oven to 350 degrees. Scoop 2 tbsp nutella into an oven-safe bowl or jar. Pop in strawberries and nutella into the oven next to the dutch babies. Let everything bake for another 10min.

  6. After 10min, take everything out of the oven. The dutch babies should be browned and puffy, the strawberries should be lightly roasted, and the nutella should be warm enough to drizzle.

  7. Assemble by dividing strawberries between the two dutch babies and drizzling nutella on top. Serve sprinkled with 1/2 tsp powdered sugar each.

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