Strawberry Shortcake French Toast Bake
My Strawberry Shortcake French Toast Bake is perfect for your weekends, Holidays and any entertaining you have coming up!
9 x 13 inch baking dish
- 4 cups sliced fresh strawberries
- 1/2 cup granulated sugar
- 8 cups cubed angel food cake or pound cake I find mine in the produce department near shortcakes
- 8 large eggs
- 2 cups heavy cream
- 1/2 cup light brown sugar packed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup powdered sugar for dusting on top
Homemade Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
Place sliced fresh strawberries in a large mixing bowl and sprinkle with sugar. Use spoon to stir to combine sugar and berries. Cover and let marinate for at least an hour or overnight covered in the refrigerator. You get a nice sweet strawberry juice the longer the strawberries marinate.
Preheat oven to 350 degrees F. and spray a 9 x 13 inch baking dish with cooking spray.
Place cubed pound cake evenly in bottom of baking dish. In large bowl whisk eggs, heavy cream, brown sugar and salt until well combined. Pour evenly over pound cake in baking dish. Use spoon to press gently to make sure egg mixture covers all pieces. Bake for 30-35 minutes until set. Remove from oven and let cool for 20 minutes before cutting into squares. Dust top of French toast bake with powdered sugar.
You can use canned whipped cream or make your own. To make your own whipped cream, place heavy whipping cream into a stand mixer with whisk attachment and add powdered sugar. Beat until cream has firmed up to the consistency you desire. Top each square of French toast bake with marinated strawberries and a dollop of whipped cream.
Calories: 806kcal | Carbohydrates: 124g | Protein: 14g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 352mg | Sodium: 961mg | Potassium: 327mg | Fiber: 2g | Sugar: 82g | Vitamin A: 1282IU | Vitamin C: 29mg | Calcium: 181mg | Iron: 5mg