Strawberry Shortcake French Toast

A close-up of sliced strawberries and dollops of whipped cream atop golden brown bread pieces, this Strawberry Shortcake French Toast Bake resembles a delectable strawberry shortcake dessert.

Melissa Jo

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Hi friends! Today, I’m sharing a recipe that I absolutely love and is sure to tantalize your taste buds: my Strawberry Shortcake French Toast Bake. Trust me, folks, this dish is a game-changer! Since this French toast bake has a strawberry shortcake twist, the star of the show is the angel food cake! This sweet fluffy cake is cubed up and soaked in a delicious custard. Into the oven it goes, and oh boy, get ready for your kitchen to smell like heaven! When it emerges from the oven, golden brown and bubbling, it’s showtime! Now comes the juicy sugary marinated strawberries that are layered right on top of the cake that you bring a bite of freshness. Lastly, for a creamy treat, dollop on that delicious homemade whipped cream-it’s AMAZING!!!! Serve it up to your family and friends, they will fall in love with this dish! I hope ya’ll enjoy this dish and let me know how you like it by leaving a comment under the post or just send me a DM on instagram ❤️. Make it!!!!

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Prep Time 15

Cook Time 45

Servings: 8 people

Course: Dessert

Cuisine: American

Ingredients

15 oz angel food cake cubed
4 cups sliced strawberries
3 cups heavy cream divided
1/4 cup white sugar
8 eggs
Zest of 1 lemon divided
1 tsp vanilla extract
1/2 cup light brown sugar
1/8 cup of powdered sugar
pinch of salt
Optional: Garnish with powdered sugar

Method

In a bowl combine sliced strawberries, white sugar, and zest of half a lemon. Place the bowl in the fridge and let that marinate together for at least 30 minutes.
In a new bowl combine the eggs, 2 cups of heavy cream, vanilla extract, brown sugar, the zest of half a lemon, and a pinch of salt. Whisk everything together.
Grease a 9x13 baking dish and add your cubed up angel food cake. Then evenly pour over your custard mixture, making sure all the angel food cake in coated.
Bake it in the oven at 350°F for 30-35 minutes. Then let it cool for at least 15 minutes.
To make the whipped cream, beat together powdered sugar and 1 cup of heavy cream for about 5 minutes, until it’s light and fluffy.
Once the cake is cooled, take the strawberries out of the fridge, and add a layer of the strawberries onto the cake. Using an ice cream scooper dollop the whipped cream on top of the strawberries. Serve & Enjoy!