• 3 eggs
• 1 teaspoon (5 ml) salt
• 1 tablespoon (15 ml) sugar
• 1 teaspoon (5 ml) vanilla extract
• ¾ cup (180 ml) milk
• ¾ cup (90 g) flour
• 2 tablespoon (30 g) butter
• 2 cups (300 g) freshly sliced strawberries
• powdered icing sugar for garnish
  

Preheat the oven to 425°F/218°C.  

Place a 10-inch (25 cm) cast iron skillet into the oven on the middle rack for 15 minutes. 

In a large bowl, whisk together the eggs, salt and sugar.   Stir in the milk and vanilla. Fold in the flour and combine completely.

Remove hot skillet from the oven and melt the butter in the pan covering the bottom and sides.

Immediately, pour the batter into the skillet and return to the oven for 15 minutes.  The Dutch Baby will puff up around the edges of the pan and will be a golden brown when done.  Once removed from the oven, it will slightly deflate.

Top with the fresh strawberry slices and sprinkle top with powdered icing sugar.

Serve immediately.