Ingredients:

  • 3 large eggs, room temperature
  • 0.75 cup whole milk, room temperature
  • 0.75 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp vanilla bean paste
  • 2 tbsp freeze-dried strawberry powder
  • 3 tbsp unsalted butter
  • 2 cups fresh strawberries, hulled and sliced
  • 0.25 cup dry sparkling wine
  • 2 tbsp superfine sugar
  • 0.5 tsp lemon zest

Instructions:

  1. Preheat your oven to 425°F (218°C) with your cast iron skillet inside.
  2. In a high-speed blender, combine the eggs, milk, flour, 1 tbsp granulated sugar, vanilla bean paste, and 2 tbsp freeze dried strawberry powder. Blend on high for 30 seconds until the mixture is completely smooth and frothy.
  3. While the batter rests, toss 2 cups of sliced strawberries with 0.25 cup dry sparkling wine, 2 tbsp superfine sugar, and 0.5 tsp lemon zest. Let this sit at room temperature until a glossy, pink syrup forms in the bowl.
  4. Carefully remove the hot skillet from the oven using a thick mitt. Drop in the 3 tbsp of unsalted butter and swirl it until it is melted, foaming, and smells slightly nutty.
  5. Immediately pour the batter into the center of the sizzling butter. Do not stir it. Place the skillet back into the oven. Bake for 20 minutes until the edges are puffed high and the surface is matte.
  6. Remove the skillet and watch it slightly deflate — this is normal! Pour the macerated strawberries and their wine syrup directly into the center. Dust with a little extra powdered sugar and serve immediately while it's still warm and whistling from the heat.