In a medium bowl, add the strawberries, lemon zest, caster sugar and pinch of sea salt. Toss to combine. Set aside to marinate at room temperature for one hour.
Preheat the oven to 425 degrees.
In a small bowl, whisk together the eggs, flour and milk.
Pour the mixture into the bowl with the strawberries and mix well.
Heat a 10-inch cast-iron skillet over medium heat. Melt the butter in the skillet. Add the prepared batter.
Bake for 22 minutes until the dutch baby is browned and puffed up.
Sprinkle with powdered sugar and serve immediately.
This is my adapted version of Grace Parisi’s Mixed-Berry Dutch Baby featured in Food + Wine.