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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: 347 kcal

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



  • 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!
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  1. I’m just wondering how many tbs of butter total. The ingredient list says 4 but not divided so I was wondering if the 2tbs of melted butter you use in the batter is additional or part of the four tbs listed? Thank you!

    1. Hi Cheryl,
      You will want to use 2 tablespoons of butter in step 2 and 2 tablespoons in step 3. I hope this helps! Let me know if you give the recipe a try:) xTieghan

      1. Made this recipe twice for my three boys and they wolfed it down. It looks so cool all puffed up out of the oven and the ricotta cream on top is delish. Lemon sugar on top is also a nice finishing touch. Very very good recipe.

        1. Hi Cheryl,
          Happy Wednesday!! I so appreciate you giving this recipe a try and love to hear that it was enjoyed! Thanks for your feedback:) xT

  2. This was the first of your recipes that I ever made and it was amazing! I have long made Dutch babies—they’re quick, delicious and filling. But I’ve never added fruit. The addition of the strawberries took this to a whole new level. And then I topped it with the ricotta crema. OMG! Spectacular!

    1. Hey Deb,
      Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT

  3. 5 stars
    I made this for desert the other night, and it was a big hit. I added a mango to the strawberries with the lemon sugar and it was yummy.
    I love these easy recipes!

    1. Hey Lisa,
      Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan

  4. 5 stars
    Great dessert! The lemon/sugar and ricotta cream are keepers. Only issue I had was that I think I whipped the ricotta mix in the food processor a bit long, came out a little runny. Firmed it up in the refrigerator but was looking for a dollop consistency. Good excuse to have to make it again 🙂

    1. Hey Karl,
      Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT

  5. 5 stars
    Made this today for Mother’s Day and it was delicious! Puffed up so high. The ricotta cream was light and the perfect accompaniment.

    1. Hey there,
      Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT

  6. 5 stars
    This was so delicious! I’ve made popovers before, but never a Dutch baby. I love cooking the berries with it and added blueberries as well. The lemon sugar is amazing! I love your recipes 🙂 Have you ever considered leading a baking or cooking class? I live in Colorado and would find that so fun!

    1. Hey Chelsea,
      Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Awe thanks so much, that would be a fun idea! Have the best week:) xxT

    1. Hey Woody,
      The lemon sugar is made in step 2. I hope this recipe turns out amazing for you, let me know if you give it a try! xx

    1. Hey Candice,
      You bet! I hope you love the recipe, please let me know if you give it a try! xT

    1. Hi Jenn,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT

  7. 5 stars
    This was (is) fantastic. Almost foolproof. Puffs up readily. The whipped ricotta complements the crisp pancake and lemony strawberries. A fiesta for your mouth.

    1. Hey Carol,
      Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT

  8. 5 stars
    I made this for Easter morning breakfast. It was easy to follow and turned out great! Loved the ricotta whipped cream. It definitely benefited from the savory-ish element.

    1. Hey Meg,
      Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT

  9. 5 stars
    Just enjoyed this for Easter breakfast. I made it with blueberries instead of strawberries- SO good! This was enjoyed by all.

    1. Hey Mikaela,
      Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT

  10. 5 stars
    Oh my. I never made a prettier Dutch baby. Just out of the oven. Serving up now. I’m sure it will be as delicious as it looks! Thanks for another great recipe!

    1. Hey Susan,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx

    1. Hi Caroline,
      The browned butter remains in the skillet, then you add the batter to that. I hope this makes sense! xTieghan