Preheat the oven to 350°F or 175°C.
Melt 1 1/2 tablespoons of vegan butter in the microwave. Set aside the other 1 1/2 tablespoons of vegan butter.
Add the aquafaba to a blender and blend until the mixture is very foamy, 15-20 seconds
Pour the melted vegan butter into the blender with the aquafaba. Add the plant-based milk, silken tofu, maple syrup, vanilla extract and lime juice. Blend on medium-high speed until smooth and creamy.
Then add the flour, salt, baking powder, and ginger to the blender. Blend until well-combined and no lumps remain. Allow the batter to rest in the blender for at least 10 minutes (I usually let it rest for 20 minutes).
While the batter is resting, place a 10-inch cast iron skillet in the heated oven for 10-15 minutes.
Once the batter has rested, give it a final whir in the blender. Then remove the hot skillet from the oven and add the remaining 1 1/2 tablespoons vegan butter. Once the butter is melted and sizzling in the skillet, pour the pancake mixture into the pan and swirl the pan several times to cover the bottom and sides of the pan. Transfer the skillet to the pre-heated oven and bake for 35-40 minutes, until the top and sides are lightly golden brown and slightly puffed up. Mine takes exactly 35 minutes.1. If desired, turn on your oven broiler and broil the Dutch baby for a minute or two for an extra golden, extra crispy crust.
Once done baking, carefully invert the pan onto a cutting board, or use a thin spatula to remove the Dutch baby from the skillet. Serve immediately with the roasted strawberries on top.