Strawberry Shortcake French Toast Recipe

I don’t make this every weekend. I wish I did, but honestly, it’s a little extra. And that’s kind of the point.

This Strawberry Shortcake French Toast is what I make when I want breakfast to feel like a small event. Not fancy in a stressful way. Just layered, sweet, a little messy, and really satisfying.

The first time I made it, I totally underestimated how filling it would be. I stacked it like a tower and halfway through I was already full, but I still kept going. No regrets.

What makes this different from regular French toast

It’s not just dipped bread and syrup. It’s more like building something.

You’ve got soft, custardy French toast, then this creamy filling that honestly feels like dessert, plus a quick strawberry sauce that ties everything together. And then the toppings. Always the toppings.

I learned pretty quickly that the bread matters more than I thought. If I use plain sandwich bread, it falls apart. Now I stick to something with structure like brioche or a crusty loaf. It soaks better and holds up when stacked.

Ingredients I Used for the Recipe

• 2 cups whole milk – this is the base for the creamy filling, makes it rich and smooth
• 1/4 cup cornstarch – helps thicken the filling so it turns into a custard instead of staying runny
• 1/2 cup plus 2 tbsp sugar – adds sweetness to the filling and balances the strawberries
• 1 whole egg + 3 egg yolks – gives the filling that soft, silky texture
• Pinch of salt – just enough to bring everything together
• 4 tbsp unsalted butter – makes the filling glossy and a little indulgent
• 2 tsp vanilla – adds warmth and depth to the cream
• 9 slices crusty bread – I usually go for brioche or French bread so it doesn’t fall apart
• 3 large eggs – for the French toast base
• 2 tsp vanilla bean paste – gives a stronger flavor than regular vanilla, but either works
• 1 1/2 cups half and half – makes the egg mixture richer than using milk alone
• 2 tbsp butter – for cooking the toast and getting that golden crust
• 1 pound fresh strawberries – the star, obviously, for the sauce and topping
• 1/4 cup sugar – sweetens the strawberry sauce
• Zest of 1 lemon – adds a slight brightness so it’s not overly sweet
• Whipped cream – for topping, I don’t measure this, I just go with what feels right
• Granola – adds crunch, which I didn’t think mattered until I tried it
• Extra sliced strawberries – for layering and freshness

How to make Strawberry Shortcake French Toast?

Step 1 – Start with the filling

I mix the cornstarch with a bit of milk first. If I skip this and dump it straight in later, I always get lumps. Learned that the hard way.

Then I whisk in the egg and yolks and just set it aside while I work on the rest.

Step 2 – Heat the milk and sugar

In a saucepan, I warm up the rest of the milk with sugar and a pinch of salt until it starts to steam and barely bubble.

I don’t rush this part. If it gets too hot too fast, the eggs later can scramble. And that’s not fixable.

Step 3 – Combine and thicken the custard

I slowly pour the egg mixture into the warm milk while stirring constantly. This part feels a little stressful the first time.

Then it goes back on the stove and I stir until it thickens. When the whisk leaves a trail, that’s when I know it’s done. Butter and vanilla go in at the end.

Step 4 – Let the filling cool

I usually let it cool down completely. If I rush and use it warm, it melts everything when assembling later.

Sometimes I stick it in the fridge and forget about it for a bit. Works fine.

Step 5 – Make the strawberry sauce

I toss strawberries, sugar, and lemon zest into a pan and let it cook down for a few minutes.

Then I blend it until smooth. The first time I skipped blending and it was chunkier. Still good, just different. Now I prefer it smooth.

Step 6 – Prepare the French toast mixture

I whisk eggs, half and half, and vanilla in a shallow bowl. Nothing fancy here.

This is the part where I start getting hungry because it already smells good.

Step 7 – Cook the French toast

I dip each slice of bread and let it soak just enough. Not too long or it gets soggy and hard to handle.

Then onto a buttered pan. I cook each side until golden. I always sneak a bite from the first one. Quality control.

Step 8 – Assemble everything

This is where it comes together. I layer one slice, spread some of the filling, add strawberries and sauce, then repeat.

Top it with whipped cream, granola, and more strawberries. It gets messy. That’s part of it.

How I actually serve this at home

I don’t plate this like a restaurant. I tried once and it looked nice for about five seconds.

Now I just stack it casually and let it lean a little. The sauce drips, the cream slides, and honestly it looks better that way.

If I’m making it for other people, I set everything out and let them build their own. Less pressure, more fun.

Tips

Don’t rush the custard

If I turn up the heat to speed things up, it always turns weird. Slow and steady really matters here.

Use better bread than you think you need

I used basic sandwich bread once and it basically collapsed. Now I don’t even risk it.

Let the filling cool fully

Warm filling sounds nice but it melts the layers. Cold or room temp works way better.

Balance the sweetness

If the strawberries are already super sweet, I cut back a little sugar in the sauce. Otherwise it gets too heavy.

Don’t skip the crunch

I didn’t think granola mattered much at first. Then I forgot it once and something felt missing. That little crunch changes everything.

Make parts ahead if you need to

I usually make the filling and sauce earlier. Then all I have to do is cook the toast and assemble. Way less overwhelming.

Print Recipe

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Strawberry Shortcake French Toast Recipe

Author: Kelsey Perez Cooking Method: Frying Cuisine: American Courses: Brunch

Difficulty: medium Prep Time 30 mins Cook Time 15 mins Rest Time 30 mins Total Time 1 hr 15 mins

Cooking Temp: medium  C Servings: 3 Estimated Cost: $ 15 Calories: 726

Best Season: Spring, Summer

Description

This Strawberry Shortcake French Toast is a decadent brunch masterpiece featuring golden, custard-soaked bread layered with homemade vanilla pastry cream, fresh strawberry coulis, and topped with whipped cream and granola. Perfect for Sunday morning brunch, breakfast for dinner, or any special occasion that deserves something extra.

ingredients

Scale

1/2x 1x 2x 3x

Filling

• 2 cups whole milk
• ¹⁄₄ cup cornstarch
• ¹⁄₂ cup + 2 Tbsp sugar
• 1 large egg
• 3 large egg yolks
• 1 pinch salt
• 4 Tbsp unsalted butter
• 2 tsp vanilla extract

French Toast

• 9 slices crusty bread (brioche, challah, or French bread recommended)
• 3 large eggs
• 2 tsp vanilla bean paste
• 1 ¹⁄₂ cups half and half
• 2 Tbsp unsalted butter (for cooking)

Strawberry Coulis

• 1 pound fresh California strawberries (hulled)
• ¹⁄₄ cup sugar
• 1 lemon zest (from 1 lemon)

Toppings

• whipped cream
• granola (Oats & Honey or homemade strawberry granola)
• sliced strawberries (fresh)

Instructions

To make Filling:

1. Combine cornstarch and ½ cup milk and stir to dissolve. Beat whole egg and yolks into cornstarch mixture; set aside.
2. Prepare an ice bath; set aside.
3. Combine remaining milk with sugar and salt in a saucepan and bring to a boil over medium heat. Remove saucepan from heat and transfer mixture to a new pan to reduce any residual heat. Set aside and cool milk mixture for 5 minutes.
4. Slowly add egg mixture into hot milk stirring constantly so the eggs do not curdle. Return mixture to stove top and stir vigorously until mixture comes to a boil. Continue to stir until the whisk leaves a trail in the pastry cream, about 5-7 minutes. Once pastry cream reaches this stage, remove saucepan from heat and stir in butter and vanilla extract. Transfer the saucepan to the ice bath. Stir occasionally until pastry cream is cool, about 30 minutes.

To make French Toast:

1. In shallow bowl like a pie pan, whisk together the eggs, half and half, and vanilla bean paste.
2. Heat a nonstick pan or a griddle. Add butter and let melt. Dip each slice of bread in the egg mixture, making sure that each side is soaked. Let any excess drip back into the bowl.
3. Place the dipped slice onto the griddle. Repeat with remaining slices. Cook for about 2 to 3 minutes on each side, or until a golden crust forms.

To make Strawberry Coulis:

1. In a large saucepan, add fresh strawberries, sugar, and lemon zest and bring to a boil.
2. Lower heat and cook for 4 to 5 minutes on medium. Transfer mixture to a blender and process until smooth. Store in the refrigerator for up to 2 days.

To serve:

1. Place one piece of French Toast down on a plate and layer with pastry cream, fresh sliced strawberries, and strawberry coulis. Repeat once more and top with a third piece of french toast, whipped cream, granola, and additional sliced strawberries, about 2 Tbsp of each.

Nutrition Facts

Servings 3

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Amount Per Serving

Calories 726kcal

% Daily Value *

Total Fat 21g33%

Saturated Fat 10g50%

Cholesterol 183mg61%

Sodium 986mg42%

Total Carbohydrate 112g38%

Dietary Fiber 5g20%

Sugars 37g

Protein 23g46%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Bread tip: For the perfect French toast, choose a bread that has a nice crust like French bread, brioche, or challah.
• Make ahead: The pastry cream and strawberry coulis can be made up to 2 days in advance and stored in the refrigerator.
• Granola suggestion: We used Oats & Honey granola, but try our Farmer's Wife Strawberry Granola for an extra homemade touch.
• Serving tip: Assemble just before serving to keep the French toast crispy and toppings fresh.

Keywords: strawberry french toast, shortcake french toast, brunch recipe, breakfast recipe, strawberry dessert, pastry cream french toast