Easy Creamy Strawberry Shortcake French Toast Bake Recipe for Perfect Breakfast

Let me tell you, the smell of warm vanilla and fresh strawberries mingling in the oven is enough to make anyone’s mouth water. The first time I made this Easy Creamy Strawberry Shortcake French Toast Bake, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It took me back to those lazy weekend mornings when I was knee-high to a grasshopper, watching my grandma whip up something magical in the kitchen.

Years ago, I stumbled upon this recipe while trying to recreate that nostalgic strawberry shortcake flavor but in a breakfast-friendly form. Honestly, it’s dangerously easy and provides pure, nostalgic comfort. My family couldn’t stop sneaking bites off the cooling pan (and I can’t really blame them). You know what? This strawberry shortcake french toast bake feels like a warm hug in every bite—perfect for potlucks, a sweet surprise for your kids, or just brightening up your Pinterest cookie board with something totally different.

After testing it multiple times (in the name of research, of course), it quickly became a staple for family gatherings and gifting to friends. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

From my kitchen to yours, this Easy Creamy Strawberry Shortcake French Toast Bake has earned its spot through lots of trial, error, and happy tummies. Here’s why this recipe stands out:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute brunch cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry or fridge.
• Perfect for Special Occasions: Whether it’s Mother’s Day, a cozy weekend breakfast, or a potluck, this bake shines.
• Crowd-Pleaser: Kids and adults alike rave about the creamy custard and sweet strawberry layers.
• Unbelievably Delicious: That creamy texture combined with the fresh berries and buttery crust is next-level comfort food.

What makes this strawberry shortcake french toast bake different? It’s the creamy custard soaking into soft bread cubes, combined with a homemade strawberry topping that’s just bursting with fresh flavor. No soggy mess here—just perfectly balanced sweetness and a touch of tang from cream cheese that’ll make you close your eyes after the first bite.

Honestly, it’s comfort food reimagined—healthier and faster, but with all the soul-soothing satisfaction you crave. It’s fantastic for impressing guests without stress or turning a simple breakfast into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the fresh strawberries bring a bright, seasonal pop.

• Bread: 8 cups of day-old brioche or challah bread cubes (about 10-12 slices) – soft with a sturdy crumb works best
• Strawberries: 2 cups fresh strawberries, hulled and sliced (feel free to swap in frozen in winter, just thaw and drain first)
• Cream Cheese: 8 oz softened cream cheese (I recommend Philadelphia for smoothness)
• Eggs: 6 large eggs, room temperature (helps the custard blend evenly)
• Milk: 2 cups whole milk or 2% (you can use almond or oat milk for dairy-free)
• Heavy Cream: 1 cup heavy cream (adds richness and creaminess)
• Sugar: 3/4 cup granulated sugar (for sweetness without overpowering)
• Vanilla Extract: 2 teaspoons pure vanilla extract (trust me, fresh vanilla makes a difference)
• Cinnamon: 1 teaspoon ground cinnamon (optional but adds a cozy warmth)
• Butter: 2 tablespoons unsalted butter, melted (for greasing and topping)
• Powdered Sugar: For dusting on top (optional, but gives that pretty strawberry shortcake finish)

Substitution tips: Use gluten-free bread if needed, and coconut cream can replace heavy cream for a dairy-free twist. If cream cheese isn’t your thing, mascarpone works beautifully too.

Equipment Needed

• A 9×13-inch baking dish (glass or ceramic works best for even baking)
• Mixing bowls – at least two, one for wet ingredients and one for dry
• Whisk or electric mixer to blend eggs and cream cheese smoothly
• Measuring cups and spoons for precise ingredient amounts
• Rubber spatula for folding ingredients without deflating custard
• Knife and cutting board for prepping strawberries and bread
• Optional: Hand blender or stand mixer to ensure ultra-smooth custard, but whisking by hand is perfectly fine

For budget-friendly options, a basic metal whisk and glass Pyrex dish will do just fine. I’ve also found that a silicone spatula lasts longer than wooden spoons for mixing custards.

Preparation Method

1. Prepare the bread cubes: Cut your brioche or challah into roughly 1-inch cubes. Spread them evenly on a baking sheet and toast lightly in a 325°F (163°C) oven for 10 minutes to dry them out slightly. This helps prevent sogginess.
2. Make the strawberry layer: In a medium bowl, toss sliced strawberries with 2 tablespoons of sugar. Let them sit while you prepare the custard to macerate and release their juices.
3. Blend the cream cheese custard: In a large bowl, beat the softened cream cheese until smooth. Add eggs one at a time, beating well after each addition. Slowly whisk in milk, heavy cream, vanilla, cinnamon, and remaining sugar until fully combined and smooth. This custard is the magic that soaks into the bread.
4. Assemble the bake: Grease your baking dish with melted butter. Add half of the toasted bread cubes in an even layer, then spread half of the macerated strawberries (including juices) over the bread. Pour half of the custard mixture over the top. Repeat with the remaining bread, strawberries, and custard.
5. Press gently: Use the back of a spoon or your hands (washed, of course) to press down lightly, ensuring the bread absorbs the custard evenly. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. I promise, this waiting is worth it.
6. Bake: Preheat your oven to 350°F (177°C). Remove the plastic wrap and bake uncovered for 45-50 minutes until the custard is set and the top is golden brown and slightly crisp.
7. Cool and serve: Let the bake cool for 10 minutes before dusting with powdered sugar and serving. The edges will be wonderfully crisp, with a creamy center and juicy strawberry pockets. Pure breakfast bliss.

Tip: If you see the top browning too fast, tent with foil halfway through baking. Also, don’t skip the chilling step—it lets the bread soak up all that creamy custard, making every bite luscious.

Cooking Tips & Techniques

Here are some tips I’ve picked up over the years to nail this strawberry shortcake french toast bake every time:

• Use day-old bread: Fresh bread can get mushy. Letting it dry out a bit or toasting helps the custard soak perfectly without falling apart.
• Room temperature eggs: They mix better with cream cheese and dairy, resulting in a smoother custard that sets evenly.
• Don’t rush the soak: Refrigerating overnight allows flavors to meld and bread to absorb custard fully. I once skipped this and regretted it—texture was off.
• Even layering: Spread strawberries and bread evenly so every bite has a good balance of creaminess and berry bursts.
• Watch your bake time: Ovens vary, so start checking at 40 minutes. The center should be set but still slightly jiggly—it firms up as it cools.
• Multitask: While it chills, prep your coffee or set the table. Saves time and builds that breakfast anticipation!

Variations & Adaptations

This strawberry shortcake french toast bake is super adaptable. Here are a few ways to switch it up:

• Berry Mix: Swap strawberries for a mix of blueberries, raspberries, or blackberries for a different flavor profile.
• Vegan Version: Use dairy-free cream cheese, almond milk, and flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) to make it vegan-friendly.
• Nutty Crunch: Sprinkle chopped toasted almonds or pecans on top before baking for an irresistible crunch.
• Spiced Up: Add a pinch of nutmeg or cardamom to the custard for a warm, spicy twist.
• Low-Carb Swap: Use low-carb bread alternatives and almond milk to fit keto or low-carb diets.

Personally, I tried adding a splash of orange zest to the custard once, and it was a delightful surprise—bright and fresh with that creamy base.

Serving & Storage Suggestions

This strawberry shortcake french toast bake is best served warm, fresh out of the oven, with a light dusting of powdered sugar. Pair it with a drizzle of maple syrup or a dollop of whipped cream for an extra special touch.

For drinks, coffee or a light fruit smoothie complements the flavors beautifully. I also love serving it alongside crispy bacon or sausage for a savory balance.

Leftovers store well covered in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (149°C) for 10-15 minutes to bring back the crispiness without drying it out. Microwaving works in a pinch but can make the edges chewy.

Fun fact: the flavors actually deepen after a day in the fridge, making it a perfect make-ahead breakfast for busy mornings.

Nutritional Information & Benefits

This Easy Creamy Strawberry Shortcake French Toast Bake is a treat, but it also packs some nutritional perks. Strawberries are loaded with vitamin C and antioxidants, supporting your immune system. Eggs provide quality protein and essential nutrients, while cream cheese and milk add calcium for strong bones.

Per serving (based on 8 servings), you can expect approximately:

Calories	Fat	Carbohydrates	Protein
350-400 kcal	18g	35g	10g

If you need gluten-free or dairy-free options, simple ingredient swaps make this recipe inclusive. It’s a balanced breakfast that feels indulgent but doesn’t weigh you down.

Conclusion

So, why should you give this Easy Creamy Strawberry Shortcake French Toast Bake a try? Because it’s an effortlessly delicious way to start your day with a comforting, creamy breakfast that feels like a special occasion. Customize it to suit your taste buds or dietary needs, and you’ll find yourself coming back to this recipe again and again.

I love this recipe because it brings a little joyful sweetness to the morning without a ton of fuss—plus, it’s a surefire way to make your family smile. If you try it, drop a comment below and share how you made it your own. And hey, don’t forget to share the love with friends who could use a cozy breakfast treat.

Happy baking, and here’s to many delicious mornings ahead!

FAQs

Can I make this strawberry shortcake french toast bake ahead of time?

Absolutely! It’s best to assemble it the night before and refrigerate so the bread soaks up all that creamy custard. Then bake fresh in the morning.

What bread works best for this recipe?

Brioche or challah are ideal because they’re soft yet sturdy. Day-old bread or lightly toasted cubes absorb the custard without turning mushy.

Can I use frozen strawberries instead of fresh?

Yes, just thaw and drain them well to avoid excess liquid. Frozen berries work great when fresh ones aren’t in season.

Is there a dairy-free version of this recipe?

Yes! Use dairy-free cream cheese, plant-based milk (like almond or oat), and coconut cream to keep it creamy and delicious.

How long will leftovers stay fresh?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven for best texture.

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