Dutch Baby Pancake with Strawberries and Cream

1. Place a 10”-12” cast iron skillet in the oven and preheat to 425º F.  
2. In a small bowl, gently toss the strawberries with the sugar and set aside. 
3. Set up the Ankarsrum mixer for the blender attachment. Add the eggs, flour, milk, and vanilla to the blender container. Cover, lock it in place, and blend on low speed (1 o’clock) until just combined. Increase speed to high (8 o’clock) for 30 seconds until smooth.  
4. Once the oven is preheated, carefully remove the skillet and add the butter, swirling until fully melted. Immediately pour in the batter and swirl again to coat evenly. Bake for 20 minutes, then turn off the oven and let it rest inside for 5 minutes. 
5. Set up the Ankarsrum mixer with the beater bowl and whisk attachments. Pour in the cream, sugar, and vanilla. Whip on low speed (1 o’clock), gradually increasing to high (8 o’clock) until light and fluffy, about 45 seconds. 
6. Serve the Dutch baby in the skillet or transfer to a serving plate. Top with whipped cream and spoon strawberries overtop. Finish with a dusting of icing sugar, if desired. 

Notes

• For a juicier topping, prepare the strawberries 1-2 hours in advance and refrigerate. This allows the berries to release their natural syrup. Serve this Dutch baby warm or at room temperature. For the best whipped cream texture, serve at room temperature. Avoid overwhipping the cream. If it becomes too thick, add a splash of cream and mix on low until smooth.