There are some breakfasts that feel a little extra, the kind you don’t rush through. This Strawberry Shortcake French Toast is one of those. I usually make it when I want something cozy but still a bit impressive, something that makes the morning slow down just enough.
I first tried a version of this on a lazy weekend, and honestly, I didn’t expect it to turn into a repeat favorite. But once you stack that soft, custardy toast with creamy filling and bright strawberry sauce, it kind of sticks with you. It’s sweet, yes, but not overwhelming.
What I love most is the balance. You get warm toast, cool cream, and that slightly tangy strawberry layer that pulls everything together. It’s not complicated once you get into it, just a few steps that build something really special.
And if you’re like me, you’ll start finding reasons to make it more often than planned. Sunday brunch, late breakfast, even a quiet evening when you want something comforting. It fits all of those moments without trying too hard.
Ingredients Needed for the Recipe
- Whole milk – forms the base for the creamy filling and gives it a smooth texture.
- Cornstarch – thickens the filling into a rich, custard-like consistency.
- Sugar – adds sweetness to both the filling and the strawberry sauce.
- Egg and egg yolks – help create that silky, rich pastry cream.
- Salt – balances the sweetness and enhances flavor.
- Unsalted butter – adds richness and a soft, velvety finish to the filling.
- Vanilla extract or paste – gives warmth and depth to both the cream and toast.
- Crusty bread (brioche, challah, or French bread) – holds up well when soaked and cooked.
- Eggs (for French toast) – create the custard coating for the bread.
- Half and half – makes the French toast mixture creamy and soft.
- Fresh strawberries – the star of the sauce and topping.
- Lemon zest – brightens the strawberry flavor and keeps it fresh.
- Whipped cream – adds a light, airy topping.
- Granola – gives a bit of crunch for contrast.
- Sliced strawberries – for layering and freshness in every bite.
Before You Start Cooking
I’ve learned this the easy way, don’t rush into cooking the toast first. The filling needs time to cool, and the strawberry sauce tastes better when it’s slightly chilled or at least not piping hot.
So I usually start with the pastry cream and the strawberry coulis. While they rest, everything else comes together calmly. It makes the whole process feel less chaotic, and honestly, more enjoyable.
How to make Strawberry Shortcake French Toast?
Step 1 – Prepare the filling base
In a bowl, mix cornstarch with a portion of the milk until smooth. Add the whole egg and egg yolks, then whisk until everything looks silky and lump-free. Set it aside for a moment.
This step might seem small, but it sets the texture for the filling. If it’s smooth here, the final cream will be smooth too, no surprises later.
Step 2 – Heat the milk mixture
In a saucepan, combine the remaining milk, sugar, and a pinch of salt. Heat it gently until it just comes to a boil, then take it off the heat and let it cool slightly.
I usually give it a few minutes. Not too long, just enough so it doesn’t scramble the eggs in the next step.
Step 3 – Combine and cook the pastry cream
Slowly pour the egg mixture into the warm milk while stirring constantly. Return the pan to the stove and cook, whisking steadily, until it thickens and leaves a trail.
Once it’s thick, stir in butter and vanilla. Then cool it down using an ice bath or simply let it sit and stir occasionally until it’s no longer warm.
Step 4 – Make the strawberry coulis
Add strawberries, sugar, and lemon zest to a saucepan and bring it to a gentle boil. Let it cook for a few minutes until the berries soften.
Blend the mixture until smooth. You can chill it or use it slightly warm, depending on what you prefer.
Step 5 – Prepare the French toast mixture
In a shallow bowl, whisk together eggs, half and half, and vanilla paste. Make sure it’s well combined so each slice of bread gets an even coating.
This mixture is what gives the toast that soft center and golden outside. Don’t skip the vanilla, it really makes a difference.
Step 6 – Cook the French toast
Heat a pan or griddle and melt a bit of butter. Dip each slice of bread into the mixture, letting it soak just enough without falling apart.
Cook each slice for a few minutes on both sides until golden brown. You’ll see the edges crisp up slightly while the center stays soft.
Step 7 – Assemble the layers
Place one slice of French toast on a plate, spread some pastry cream, add sliced strawberries, and drizzle the coulis. Repeat the layers once more.
Top with a final slice, whipped cream, granola, and extra strawberries. It might look a bit tall, but that’s part of the charm.
Serving Ideas That Make It Special
I like to serve this right away while the toast is still warm and the filling is cool. That contrast is one of the best parts, and it disappears if everything sits too long.
For a slightly different feel, you can serve the components separately and let everyone build their own stack. It’s a little messy, but also kind of fun.
If it’s a special morning, I sometimes add a light dusting of powdered sugar or even a drizzle of honey. Nothing too much, just a small extra touch.
Tips
- Use slightly stale bread – it absorbs the custard better without becoming soggy.
- Don’t rush the filling – cook it slowly so it thickens evenly and stays smooth.
- Stir constantly when cooking the cream – it prevents lumps and burning.
- Let the coulis cool a bit – it thickens slightly and tastes more balanced.
- Cook the toast on medium heat – too high and it browns before cooking through.
- Layer just before serving – this keeps everything from getting too soft.
- Add granola at the end – it stays crunchy that way.
Variations You Can Try
If strawberries aren’t at their best, I’ve swapped them with other berries and it still works beautifully. Blueberries or raspberries bring a slightly different flavor, but the idea stays the same.
You can also change the filling a little. Sometimes I lighten it with a bit of whipped cream folded in after it cools. It becomes softer, almost like a mousse.
For a richer version, I’ve used brioche bread. It soaks up the custard in a way that feels extra indulgent, almost dessert-like. Not for every day, but definitely worth trying.
And if you want to keep things simple, skip the layering and just serve the toast with the cream and sauce on top. It’s less structured, but still delicious.
Strawberry Shortcake French Toast Recipe
Description
This Strawberry Shortcake French Toast is a decadent brunch masterpiece featuring golden, custard-soaked bread layered with silky vanilla pastry cream, fresh strawberry coulis, and topped with whipped cream, granola, and juicy strawberries. Perfect for Sunday mornings, holiday breakfasts, or any celebration that calls for something extra special. The combination of creamy filling, bright berry flavors, and crispy French toast creates an unforgettable breakfast treat.
ingredients
Filling
French Toast
Strawberry Coulis
Toppings
Instructions
To Make the Filling (Pastry Cream)
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Combine cornstarch and ½ cup milk in a small bowl and stir to dissolve. Beat the whole egg and egg yolks into the cornstarch mixture; set aside.
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Prepare an ice bath in a large bowl; set aside.
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Combine remaining milk with sugar and salt in a saucepan and bring to a boil over medium heat. Remove from heat and transfer mixture to a new pan to reduce residual heat. Let cool for 5 minutes.
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Slowly add the egg mixture into the hot milk, stirring constantly to prevent curdling. Return to stovetop and stir vigorously until mixture comes to a boil.
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Continue stirring until the whisk leaves a trail in the pastry cream, about 5-7 minutes. Remove from heat and stir in butter and vanilla extract.
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Transfer saucepan to the ice bath. Stir occasionally until pastry cream is cool, about 30 minutes.
To Make the French Toast
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In a shallow bowl like a pie pan, whisk together the eggs, half and half, and vanilla bean paste.
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Heat a nonstick pan or griddle over medium heat. Add butter and let melt.
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Dip each slice of bread in the egg mixture, ensuring both sides are soaked. Let excess drip back into the bowl.
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Place dipped slices onto the griddle. Cook for 2-3 minutes per side, or until a golden crust forms.
To Make the Strawberry Coulis
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In a large saucepan, add fresh strawberries, sugar, and lemon zest. Bring to a boil over medium-high heat.
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Lower heat and cook for 4-5 minutes on medium, stirring occasionally.
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Transfer mixture to a blender and process until smooth. Refrigerate for up to 2 days.
To Serve
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Place one piece of French toast on a plate. Layer with pastry cream, fresh sliced strawberries, and strawberry coulis.
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Repeat layering once more, then top with a third piece of French toast.
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Top with whipped cream, granola, and additional sliced strawberries (about 2 Tbsp of each). Serve immediately.
Nutrition Facts
Servings 3
Serving Size 1 serving (3-layer stack)
- Amount Per Serving
- Calories 726kcal
- % Daily Value *
- Total Fat 35gg54%
- Saturated Fat 20gg100%
- Trans Fat 0gg
- Cholesterol 280mgmg94%
- Sodium 350mgmg15%
- Potassium 400mgmg12%
- Total Carbohydrate 85gg29%
- Dietary Fiber 3gg12%
- Sugars 55gg
- Protein 18gg36%
- Calcium 20% mg
- Iron 10% mg
* 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
- Make ahead tip: Prepare the pastry cream and strawberry coulis up to 2 days in advance. Store covered in the refrigerator.
- Bread selection: Use day-old brioche, challah, or French bread for best results—they absorb the custard without falling apart.
- Prevent soggy French toast: Don't oversoak the bread; a quick dip on each side is enough for custardy interiors with crispy edges.
- Granola swap: Try our Farmer's Wife Strawberry Granola for an extra homemade touch, or use your favorite brand.
- Dairy-free option: Substitute whole milk and half and half with full-fat coconut milk for a dairy-free version.
Frequently Asked Questions
Can I make the pastry cream ahead of time?
Yes! The pastry cream can be made up to 2 days in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until ready to use.
What's the best bread to use for this French toast?
Choose a bread with a sturdy crust and rich texture like brioche, challah, or French bread. These varieties hold up well to the custard soak and develop a beautiful golden crust when cooked.
Can I freeze leftover French toast?
Yes, you can freeze assembled French toast (without toppings) for up to 1 month. Wrap individual portions tightly in plastic wrap and foil. Reheat in a 350°F oven until warmed through, then add fresh toppings before serving.
Is the strawberry coulis necessary?
While the coulis adds a beautiful bright flavor and elegant presentation, you can skip it or substitute with fresh strawberry slices and a drizzle of maple syrup in a pinch.