Strawberry Gingerbread Dutch Baby with Vanilla Crème Fraîche

4 servings
10 min prep time
40 min total time

Hearty and summery, the warm gingerbread in this Dutch Baby by Carey Nershi is topped with strawberries, basil and vanilla crème fraîche.


4 eggs

2 tablespoons firmly packed dark brown sugar

2/3 cup all-purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon kosher salt

1 tablespoon Vermont Creamery Madagascar Vanilla Crème Fraîche

2/3 cup whole milk

3 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

1 quart strawberries or a little less, sliced and divided

1/3 cup almonds, sliced, divided

Basil leaves, cut into thin ribbons

Vermont Creamery Madagascar Vanilla Crème Fraîche for topping


  • STEP 1

    Heat oven to 400°F.

  • STEP 2

    Crack eggs into food processor; blend about 2 minutes or until mixture is very smooth and pale in color. Add sugar, flour, spices, 1 tablespoon of crème fraîche, and milk; continue to blend until mixture is very smooth.

  • STEP 3

    Place butter into 12-inch cast iron or other oven-safe skillet. Place skillet in oven for 5 minutes, or until butter has melted and begun to brown. Remove skillet from oven and swirl butter around to coat bottom and sides. Pour batter into pan and return it to oven.

  • STEP 4

    Bake about 7 minutes, then sprinkle half of the strawberries and almonds onto batter. Continue baking 15–20 minutes or until batter has climbed sides of pan and edges are golden brown.

  • STEP 5

    Remove from oven and top with remaining strawberries, almonds, and basil. Cut into slices and serve topped with vanilla crème fraîche.