Is your French toast feeling a little… basic? Let’s fix that! This Strawberry French Toast is all dressed up with a hint of cardamom, a cloud of whipped strawberry yogurt cream, and a pile of juicy macerated berries. It’s turning brunch vibes on their head.
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Sometimes recipes have the strangest beginnings. This recipe for Strawberry French Toast came about because I could not stop making my One-Hour Sandwich Bread. There was so much bread! I also had an abundance of strawberries in the refrigerator because I ordered one pint on Instacart, so of course they brought me six pints. And now you have strawberry French toast. Enjoy the "fruits" of my crazy life!
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Ingredients & Substitutions
Below are the optimal ingredients for making this strawberry French toast. There's a touch of cardamom in the custard, there's a little bit of freeze dried strawberries in the whipped topping, and of course there are fresh strawberries. But there's almost always wiggle room in my recipes, so let's go over those:
- Sliced bread - I usually choose a sturdy enriched bread, like my brioche loaf, but any thick sliced bread will do. If using store-bought sandwich bread, only dip it for about 2 seconds per side, or it may fall apart and make you sad.
- Eggs - If you are looking for an egg-free French toast, sadly I am not your girl. I've certainly seen recipes out there, but I haven't made one (yet).
- Heavy cream - I give you the option to use milk in place of heavy cream for the custard, but if we are out here making a decadent strawberry French toast with whipped topping, we might as well slip some heavy cream into the custard. If you want to be kinda "good" you could use half-and-half. If you're watching your dairy intake, you can actually use any dairy you prefer.
- Cardamom - The citrus and floral notes in cardamom pair amazingly well with strawberries. If you don't have cardamom, you can certainly use cinnamon, like I do in most of my French toast recipes.
- Sugar - I use granulated sugar in the French toast custard and powdered sugar in the whipped yoghurt cream. You could use granulated sugar in both if you only want to use Sugar. You could also substitute with maple syrup or another alternative sweetener in the custard.
- Greek yogurt - I love the extra creaminess and the tanginess that yogurt adds to any whipped topping. You can substitute with creme fraiche or sour cream if you like.
- Cream cheese - Cream cheese adds body and a little more creaminess, which no one is ever mad about. You can use mascarpone cheese in its place, or leave it out if you want a lighter whipped topping.
- Fresh strawberries - Fresh strawberries are the best, but sometimes you can't find good fresh strawberries, especially out of season. Frozen strawberries will do a great job. I would thaw them over a colander to drain extra liquid before adding the sugar to them.
- Freeze dried strawberries - I buy freeze dried strawberries at my local grocery store, but you can also buy them online. They crush up perfectly in the food processor and then any larger bits rehydrate in the cream and their concentrated strawberry flavor permeates every bite. It's amazing. If you don't have them or you can't find them, use a tablespoon of strawberry jam in their place.
See recipe card below for a full list of ingredients and measurements.
Quick Recipe Video
Step-by-Step Instructions
This recipe is as easy as 123… OK 4 because you have to cook it, so as easy as 1234. I've broken it down into four parts. Read the entire recipe, gather your ingredients and let's get going!
Macerate the strawberries
(Definition: Macerated just means letting fruit hang out with a little sugar so it gets sweet, juicy, and saucy all on its own.)
Step 1: In a medium bowl combine quartered strawberries, granulated sugar, and a little bit of lemon juice and mix.
Step 2: When they start getting juicy, crush a few of them with the back of a fork to release even more juices. Let sit until ready to serve.
Make the whipped yogurt cream
Step 1: Cream cheese, Greek yogurt, heavy cream, powdered sugar, and freeze dried strawberries in the bowl of a food processor.
Step 2: To break things apart, and then run until everything is thick and creamy. Refrigerate until needed.
Make the custard
Step 1: In a large measuring cup, or shallow dish, combine eggs, heavy cream (or milk) and vanilla.
Step 2: Add cardamom and whisk until fully combined.
French the toast
Step 1: Soak slices of bread in the custard about 20 seconds per side, and let drain for a minute or so on a wire rack while you preheat a pan over medium heat. Place 1 tablespoon of oil and 1 tablespoon of butter in the pan and allow the butter to melt.
Step 2: Add one slice of soaked bread and cook for 2 to 3 minutes. Flip over and cook on the other side for another 2 to 3 minutes. Repeat with the remaining pieces of bread, keeping finished slices warm on in a 200°F oven.
Enjoy: Top with your delicious juicy strawberries, a dollop of strawberry whipped yogurt cream, and a dusting of powdered sugar. Serve immediately.
Make Ahead Tips
With just a little bit of prep time the night before, in the morning you can have French toast on the table in mere minutes! Here's how to do it:
- Strawberries: Quarter or slice the strawberries up to a day in advance and store them in an airtight container in the fridge. When you're ready to serve, toss them with lemon juice and sugar, mash a few with a fork, and let them macerate while you make the French toast.
- Strawberry Whipped Yogurt Cream: Blend it all up in a food processor (Greek yogurt, freeze-dried strawberries, sweetener, and vanilla) and store in a sealed container in the fridge for up to 3 days. Give it a quick stir before serving. For extra fluff, you can re-whip it briefly with a whisk or hand mixer.
- Custard Mixture: You can whisk the eggs, milk, sugar, vanilla, and cardamom together the night before. Store in a covered container in the fridge, give it a quick whisk in the morning, and you're ready to dip and cook.
Helpful tips
Making French toast is simple once you get the hang of it. You will learn your preferred bread soaking time, your preferred finished color, and your preferred toppings. Here are my most helpful tips, no matter what type of toast you are enjoying:
- Use day-old bread for the best texture - Slightly stale bread soaks up the custard without falling apart. If your bread is fresh, dry slices in a 300°F oven for 10 to 15 minutes, flipping halfway.
- Don’t skip the soak - Let each slice sit in the custard for about 20 to 30 seconds max per side. You want it saturated but not soggy. Think “damp” not “drenched.”
- Cook low and slow - I know that our instinct is to cook everything fast and hot, but for French toast, medium heat is your friend. Too hot, and the outside browns before the center sets. A butter-and-oil combo in the pan gives you golden toast without burning.
- Keep your first slices warm - Unless you're using a larger electric griddle, you'll need to cook this in batches. If you're cooking in batches, keep finished French toast on a rack in a 200°F oven so everything is still warm when it's time to serve.
Recipe FAQs
Brioche, challah, or thick-cut artisan bread are all great options. The key is using slightly stale bread so it holds up well when soaked.
You can, but the whipped yogurt cream will be looser. If using regular yogurt, strain it in a cheesecloth or coffee filter for an hour or so to thicken it up.
Store leftover French toast in the fridge for up to 2 days. Place parchment or wax paper between slices to keep them from sticking together.
Reheat slices in a toaster oven or on a skillet over low heat until warmed through and crisp on the edges.
My Favorite French Toast Recipes
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-Cynthia
📖 Recipe
Strawberry French Toast with Whipped Yogurt Cream
Equipment
Ingredients
For the Strawberry Whipped Yogurt Cream:
- ½ cup (125 g) Greek yogurt
- ½ cup (115 g) cream cheese
- ½ cup (119 g) heavy cream
- ¼ cup (8 g) freeze dried strawberries
- 3 tablespoons (24 g) powdered sugar
For the Macerated Strawberries:
- 2 cups (350 g) fresh strawberries quartered
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
For the Cardamom French Toast:
- 8 slices of bread brioche, challah, or thick white bread work well
- 4 large eggs
- 1 cup (240 g) heavy cream
- 3 tablespoons (36 g) granulated sugar
- 1 teaspoon ground cardamom
- Pinch of salt
- Butter and oil for the pan
Instructions
Make the strawberry whipped yogurt cream:
- Add Greek yogurt, cream cheese, heavy cream, freeze-dried strawberries, and powdered sugar to a food processor. Blend until light, fluffy, and pink. Transfer to a bowl and chill until ready to use (can be made up to 3 days in advance).
Prep the macerated strawberries:
- In a bowl, combine quartered strawberries, sugar, and lemon juice. Lightly mash a few berries with a fork to release their juices. Let sit for 10–15 minutes to become syrupy.
Make the French toast custard:
- In a large bowl or shallow dish, whisk together eggs, heavy cream, sugar, cardamom, and a pinch of salt.
Soak the bread:
- Dip each slice of bread into the custard mixture, allowing it to soak for 20–30 seconds per side.
Cook the French toast:
- Heat a nonstick skillet or griddle over medium heat and add a little butter or oil. Cook the soaked bread until golden brown and cooked through, about 2–3 minutes per side. Work in batches and keep finished slices warm in a 200°F oven if needed.
- Top each slice of French toast with a dollop of whipped yogurt cream and a spoonful of macerated strawberries. Dust with more powdered sugar and serve immediately.
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Video
Notes
Can use 2 tablespoons of strawberry powder or 1 tablespoon of strawberry jam.
Storage and reheating tips
- French Toast: Store leftover slices in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat, a toaster oven, or a 350°F oven until warmed through and crisp. Freeze for up to 2 months—layer slices with parchment and store in a zip-top bag. Toast or bake from frozen.
- Whipped Yogurt Cream: Store in an airtight container in the fridge for up to 3 days. Stir well before using; re-whip briefly if needed to fluff it back up.
- Strawberries: Best macerated fresh before serving, but you can slice or quarter the berries up to 1 day ahead and store covered in the fridge.
- Reheating: Reheat slices in a toaster oven or on a skillet over low heat until warmed through and crisp on the edges.
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