Sweet Dutch Baby with Roasted Strawberries and Basil Sugar

This was the winning pastry dish of Team Mint Jelly & the Mutton Chops (Chef Shelva Floyd of Black Market and Pastry Chef Maxx Kimblerof Traders Point Creamery), was voted Crowd Favorite by the attendees of our Fast and Furious Forks 2017. This recipe was created by Maxx Kimbler.

Photography By Sarah Longenecker | June 16, 2017


Preheat oven to at 400°F.

For dutch babies: 

Mix in all ingredients, stir to make batter. Pour into muffin tins. Bake for 20–30 minutes, or until brown around the edges. 

For the roasted strawberries:

Slice strawberries in half and toss with sugar and balsamic vinegar. Place in a single layer on a sheet tray. Bake for 30–40 minutes or until caramelized around the edges. 

For the basil infused diplomat cream:

Simmer fresh basil in a saucepan with ½ cup of cream. Strain basil. Add to the other cup of cream in a chilled metal bowl or in a stand mixer. Whip cream to soft peaks about 6–7 minutes. 

For the caramel:

Mix sugar with water in a pot. Cook sugar until caramelized. Add remaining ingredients.

For the basil sugar:

Add basil leaves to sugar in food processor and process until sugar is fine. 

To assemble

Place a spoon full of the roasted strawberries in the sweet dutch baby, top with basil infused diplomat cream, drizzle with Carmel and sprinkle with the basil sugar. 


Dutch Baby
  • ½ cup flour
  • ½ cup milk
  • 3 eggs
  • 2 tablespoons sugar
  • 2 teaspoons Vanilla Extract
  • ¼ teaspoon salt
  • 2 cups strawberries, sliced
  • 1 cup sugar
  • ¼ cup balsamic vinegar
Cream Topping
  • 1½ cups cream
  • 1 bunch basil, fresh
Caramel Sauce
  • ½ cup sugar
  • 1 bunch basil
  • ¼ cup cream
  • ½ cup white balsamic
  • 2 tablespoons butter
Basil Sugar
  • 1 bunch basil
  • 1 cup sugar
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