In a bowl toss strawberries with lemon juice and sugar. Set aside.
Preheat oven to 400° Put a 12" cast iron skillet in the oven while it's pre-heating.
In a bowl, mix together almond flour and baking powder.
In another bowl whisk together sour cream, 2 tablespoon of the melted butter, eggs, and vanilla extract.
Add sour cream mixture to the dry ingredients, stirring until smooth.
Remove pan from preheated oven and add remaining 2 tablespoon butter to the pan, swirling to coat. Immediately pour the batter evenly into the pan.
Bake 15-20 minutes until golden and puffed.
Remove from oven, and top with strawberry mixture and sprinkle with pecans. Cut into wedges and serve immediately with maple syrup, if desired.
Customize this recipe by changing up the type of fruit you use! I love strawberries, but you can easily substitute any of your favorite seasonal fruits to enjoy this easy Dutch baby recipe all year long.
You can use fresh or frozen fruit; however, I prefer to use fresh when I can. If using frozen fruit, allow to thaw and soften first.
Depending on the size of cast iron skillets you have, this recipe can easily be doubled to feed a crowd! Perfect for weekend brunch or holiday breakfasts with family, this strawberry Dutch baby gluten free is a guaranteed hit.