Strawberry Shortcake French Toast

Posted: June 3

Time: 30 minutes

Yield: 4 servings

recipe image

If you can have cake for breakfast with pancakes, muffins, and coffee cake, why not strawberry shortcake? Strawberry Shortcake French Toast is almost sandwich-like in how it delivers its sweetness. English muffins are soaked in floral seasoned custard and pan-fried to a buttery crisp. Inside, each is filled with strawberries coated in tangy lemon sugar. Served with syrup and yogurt, Strawberry Shortcake French Toast is a delightfully fun new take on a breakfast (or desert) classic.


For the strawberries: • 1 teaspoon lemon zest, grated • 3 tablespoons sugar • 3 cups strawberries, plus more for topping, halved For the french toast: • 4 eggs • 1 1/2 cups milk • 1/2 teaspoon nutmeg • 1 teaspoon vanilla extract • 1 teaspoon sugar • salt, to taste • 4 English muffins, split • butter, for frying • yogurt, optional, for topping • honey, optional, for topping • syrup, optional, for topping


Step 1

Preheat the oven to 350 degrees F.

Step 2

Mix the lemon zest with the 3 tablespoons of the sugar.

Step 3

Take 1/3 of the lemon sugar and coat 3 cups of the strawberries in the mixture. Set aside.

Step 4

Whisk together the eggs, milk, nutmeg, vanilla extract, the 1 teaspoon of the sugar, and the salt in a shallow bowl.

Step 5

Allow the English muffin halves to soak in the milk mixture.

Step 6

Heat about 1/2 tablespoon of butter in a skillet over medium heat.

Step 7

Working in batches as your skillet allows, fry each side of the soaked muffins for 2-3 minutes per side.

Step 8

Transfer the muffins to a baking sheet and bake until the muffins have puffed up, about 8-10 minutes.

Step 9

Sandwich the strawberries and some of the lemon-sugar mixture between the two muffin halves.

Step 10

Top with your favorite toppings.

Step 11


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