@reidsactivekitchen: Strawberry Shortcake Dutch Baby 🍰 Ingredients 4 large eggs 2/3 cup milk of choice 2/3 cup all-purpose flour (or GF sub) 1/2 tsp kosher salt 1 tbsp vanilla extract 3 tbsp unsalted butter, divided 2 cups sliced strawberrries 2 tbsp granulated sugar Juice of 1/2 lemon Whipped cream Instructions Preheat your oven to 425F / 220C Place a high walled enameled cast iron pan in to preheat. Blend or whisk together eggs, milk, flour, salt, 2 tbsp melted butter, and vanilla extract, making sure there are not large clumps. Let rest for at least 10 minutes while you wait for the oven to preheat. Meanwhile, cut the tops off strawberries and slice them in half. Add them to a bowl with granulated sugar and lemon juice and stir to mix. Set aside. Once the oven is preheated quickly remove preheated pan (be careful, it’s hot!), close oven door, and toss remaining butter in the pan to melt. When the butter is nearly melted, place in a small handful of your sliced strawberries then pour in your batter. Place in the oven to cook, undisturbed, for 20-25 minutes or until beautifully golden brown. Remove from oven and top with remaining macerated strawberries and whipped cream. Serve hot before the whipped cream melts! What flavor should I make next week? #strawberryshortcake #dutchbaby #distracteddriving #dutchbabydetox #pancakesunday #socialmediadetox