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This easy Lemon Strawberry Dutch Baby with Ricotta Cream is the perfect extra light and airy summer treat. A Dutch baby is essentially a giant pancake, or maybe popover is a better description, that’s baked in a skillet. It’s hinted throughout with vanilla and sweet lemon and topped with delicious lemon macerated strawberries and ricotta cream. Each and every bite is full of bright summer flavor…it is SO GOOD! Enjoy for breakfast or brunch, topped with a light pat of butter, a dusting of lemon sugar, and a drizzle of maple syrup…mouth-watering.

overhead photo of Lemon Strawberry Dutch Baby with Ricotta Cream

Around here, we all love a Dutch baby style pancake (often referred to as a German pancake). I grew up with my Nonnie (my mom’s mom) making them for me every summer when we’d travel to Florida together…just the two us. Nonnie and I used to take a girl’s trip down to their Jupiter, Florida home every single summer from the time I was in fourth grade up until my family moved to Colorado full time in the eighth grade. Those summer trips to Florida with my Nonnie were my favorite. I often think back on those memories, especially at this time of year (we’d usually go in July). I miss those trips greatly.

Our trips were filled with shopping, lunches and dinners out (my grandma loved eating out more than anyone I know), time in the sun, and all kinds of other fun things. These trips were the highlight of my summer growing up. One of the things I think I looked forward to most on our trips were Nonnie’s homemade Dutch babies.

They had extra butter, whipped cream (from the can), syrup (Aunt Jemima was Nonnie’s go-to), and berries on top. She did them up for me, and oh my gosh, I remember every bite being so delicious.

There was nothing better than waking up to one of her Dutch babies.

overhead photo of Lemon Strawberries before adding to the dutch baby

The inspiration.

Since my Nonnie’s passing a few summers ago, I find myself wanting to make summery Dutch babies year after year, just to be reminded of her. Enter today’s lemon strawberry Dutch Baby.

Last week I had the strong desire to just bake something I knew I would love and I knew I could succeed at. I needed some “feel good” style food, and of course, a Dutch baby was my top choice. I ran the idea by my mom, who’s even more obsessed with Dutch babies than myself.

As I suspected she would, she highly encouraged the idea.

If you’re unfamiliar, a Dutch baby is essentially one giant puffy pancake baked in the oven. Some might say it’s more like a popover. But whatever you’d like to call it, it’s the easiest to make, and also the most delicious. And rewarding…something about pulling that puffy pancake out of the oven feels so exciting. They’re just fun.

Question: some call them Dutch babies, while others call them German pancakes. I’ve also seen them called American popovers. What’s your preference? I’m a Dutch baby girl through and through.

side angle view of Lemon Strawberry Dutch Baby with Ricotta Cream

Here are the very easy steps to the perfect Dutch Baby.

The greatest thing about a Dutch Baby is just how quick and easy it is. Basically, you’re whipping together butter, eggs, milk, flour, vanilla, and a pinch of salt into a batter. Then top with sliced strawberries and bake in a super hot cast iron skillet until golden and very puffy. So very easy, but yet it yields the most delicious oven pancake.

Since I wanted to keep the Dutch Baby on the simpler side, I didn’t mess with the batter much. My only additions were some nutty browned butter, sweet strawberries, and lemon sugar on top.

Normally, I wouldn’t add anything to a classic Dutch baby. But I’ve decided that browned butter and berries help to make the Dutch baby just that much better. The key to an incredible Dutch baby is to bake it up in a super hot oven. So brown the butter in an oven-safe skillet, then add the batter, top with berries, and a light sprinkle of lemon sugar (just lemon plus sugar), and bake. This takes only a few minutes to bake up, so the wait is not long.

overhead close up photo of Lemon Strawberry Dutch Baby with Ricotta Cream

While the Dutch Baby is baking…

Whip the ricotta into cream. I stole this idea from my recent raspberry brioche rolls.

Making the cream is very simple. Take ricotta cheese and whip it in the food processor until creamy, then add powdered sugar and a splash of vanilla.

Simple, simple…and it’s the creamiest.

Using the food processor removes the graininess and creates a silky smooth cream that’s light, airy, and so flavorful. The touch of vanilla is that extra special touch. It’s not necessary, but very much welcome, it’s sweet and perfect. If you don’t have a food processor, I’d just make some fresh whipped cream infused with vanilla.

overhead photo of Lemon Strawberry Dutch Baby with Ricotta Cream on serving plate

And now you wait for the Dutch baby to finish baking. As the Dutch baby bakes, the kitchen will fill with the sweet smells of summer…buttery strawberries, and hints of lemon.

Just before the Dutch baby comes out of the oven, toss those remaining berries in with the leftover lemon sugar and let them sit a bit to release some juices.

Next, pull the Dutch baby out of the oven. Top with those macerated lemon strawberries and some ricotta cream. Oh, and maybe add an extra pat of salted butter too. YUM! Hey, if you really want to enjoy this, you might as well do it up the right way, you know?!

And that’s it. Simple but so GOOD.

And lastly, while Dutch babies are great for breakfast and brunch, they make an even better breakfast-for-dinner type of meal. Just something to think about as you plan your Tuesday dinner.

overhead close up photo of Lemon Strawberry Dutch Baby with Ricotta Cream

Looking for other summer breakfast recipes? Here are a few ideas: 

Homemade Cinnamon Toast Crunch

Baked Blackberry Ricotta French Toast

Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream

Lastly, if you make this lemon strawberry dutch baby, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Lemon Strawberry Dutch Baby with Ricotta Cream

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 368 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1/4 cup granulated sugar
  • Zest of 1 lemon
  • 4 tablespoons salted butter, at room temperature
  • 4 large eggs, at room temperature
  • 2/3 cups whole milk, at room temperature
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 2 cups fresh strawberries, sliced
  • 8 ounces whole milk ricotta cheese
  • 1/4-1/2 cup powdered sugar, using to your taste
  • 2 teaspoons vanilla extract


  • 1. Preheat the oven to 450 degrees F.
    2. In a bowl, combine the sugar and lemon. Toss 1 1/2 cups sliced strawberries with 2 tablespoons of the lemon sugar. Set aside.
    2. Using an electric mixer, whisk together the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter until the batter is smooth, about 1 minute. Make sure no large clumps of flour remain.
    3. Melt the butter in a 10-12 inch cast iron skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Pour the batter into the hot skillet. Arrange 4-5 sliced strawberries over the batter, then sprinkle with 1-2 tablespoons 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 during the first 15 minutes of cooking or you might deflate your dutch baby.
    4. Meanwhile, make the cream. Whip the ricotta in a food processor until smooth and creamy. Add the powdered sugar and vanilla, pulse to combine. The cream can be kept in the fridge for up to 3 days. 
    6. Serve the dutch baby with additional lemon sugar, berries, and cream. Enjoy!

overhead horizontal photo of Lemon Strawberry Dutch Baby with Ricotta Cream

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  1. I feel silly, but the strawberries confuse me in the instructions. So we start with 2 cups of sliced strawberries, 1 1/2 cups are tossed with some of the lemon sugar (meaning 1/2 cup is non-sugared). So the step that says “Arrange 4-5 sliced strawberries over the batter”…is that a few slices of the sugared strawberries? The non-sugared strawberries? Is it 4-5 strawberries-worth of slices? Just that remaining half a cup that wasn’t sugared?

    It ended up being a moot point because I was so antsy to get the sizzling batter into the oven that I forgot to add ANY strawberries pre-baking (oops!). It still was delicious just having them as a topping, but I’m curious as to how it was intended to be done!

    1. Hey Callie,
      Sorry for any confusion, you are going to use the sugar coated strawberries in the dutch baby and then top with any leftover strawberries once done baking. If you ever have any confusion on a recipe I would suggest going back through the blog post, I talk the recipe through step by step:) I hope this helps for next time! xTieghan

      1. Hi Tieghan!
        I have the same question as Callie and after reading your full blog post a few times I’m still unclear. This is what I gather:
        -Before baking the Dutch baby, we mix 1.5 cups of sliced strawberries with the lemon sugar. We then add 4-5 strawberries-worth of these sugared-strawberries to the Dutch baby before baking?
        -Then, per the blog post, when Dutch baby is baking, toss the remaining 1/2 cup of strawberries with lemon sugar. Use these plus any remaining strawberries from the original 1.5 cups to top the cooked Dutch baby?

        Is this correct? Thank you!

        1. Hey Stephanie!

          You don’t need to toss the 4-5 strawberries you are adding to the dutch baby with lemon sugar. Those can just be left plain. The strawberries that go on top of the dutch baby should be tossed with lemon sugar. Does that help you?

          Hope you love this recipe! xxTieghan

  2. 5 stars
    Followed the recipe exactly and it came out PERFECTLY! So delicious. Whipped ricotta is heavenly and so easy to make! Don’t skip it. I was always so intimidated to try things that seemed “fancy” until I found your IG & blog! I never would have attempted this recipe before I found you and I’d have majorly missed out

    1. Hey Kayla,
      Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

    1. Hey Monique,
      That should work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    This was excellent. I didn’t change a thing. Thank you for a delicious Sunday morning brunch idea.

    1. Hey there,
      Awesome! I am delighted to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

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