Step 1: Preheat the Oven

• Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). Heating the skillet ensures the Dutch baby starts cooking immediately when the batter is poured in.

Step 2: Prepare the Batter

• In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend for 20-30 seconds until smooth and frothy. Let the batter rest for 5 minutes to allow the flour to hydrate fully.

Step 3: Macerate the Strawberries

• In a medium bowl, combine the sliced strawberries, sugar, and lemon juice (if using). Toss gently to coat and set aside. The sugar will draw out the natural juices, creating a glossy, syrupy sauce.

Step 4: Melt the Butter

• Once the oven and skillet are fully heated, carefully remove the skillet from the oven using oven mitts. Add the butter, swirling it around to coat the bottom and sides of the skillet completely.

Step 5: Add the Batter and Chocolate Chips

• Immediately pour the batter into the hot skillet. Sprinkle the chocolate chips evenly over the top. Return the skillet to the oven and bake for 18-20 minutes, or until the Dutch baby is puffed and golden brown around the edges.

Step 6: Serve

• Remove the Dutch baby from the oven. It will deflate slightly as it cools, creating a perfect base for the toppings. Dust with powdered sugar and top with the macerated strawberries. Serve warm with whipped cream or additional chocolate chips if desired.