Place a 9 or 10-inch cast iron skillet in the oven and preheat to 425°F. The Dutch Baby will cook best in a very hot skillet so be sure it preheats for at least 15 minutes.
Place the strawberries in a heat safe bowl. Combine the Grand Marnier and 2 tablespoons sugar in a small saucepan over medium heat. Bring to a boil and stir until the sugar is dissolved. Remove from the heat and pour the hot syrup over the strawberries. Set aside while preparing the pancake.
In a medium mixing bowl combine the eggs, milk, flour, vanilla paste, salt and lemon zest. Whisk until smooth and well blended.
Once the skillet is hot, remove from the oven and gently pour the 2 tablespoons of melted butter into the pan. Carefully and quickly (the butter may spatter) swirl the pan to coat the bottom. Pour the pancake batter into the center of the pan and immediately place in the hot oven.
Bake the pancake for 15 minutes or until the pancake is puffy and golden brown. The center may still look custardy but this is a good thing.
Top with the warm strawberries and ice cream. Serve immediately dusted with confectioners' sugar if desired.