Strawberry Shortcake French Toast Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/19/23
Strawberry Shortcake French Toast Casserole

The Spruce / Julia Hartbeck

Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 12 servings
Nutrition Facts (per serving)
534 Calories
25g Fat
70g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 534
% Daily Value*
Total Fat 25g 31%
Saturated Fat 14g 72%
Cholesterol 189mg 63%
Sodium 297mg 13%
Total Carbohydrate 70g 26%
Dietary Fiber 3g 9%
Total Sugars 51g
Protein 10g
Vitamin C 51mg 256%
Calcium 133mg 10%
Iron 2mg 12%
Potassium 325mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The strawberry syrup intensifies the flavor in this strawberry shortcake French toast casserole. This is an excellent summer breakfast treat or cookout dessert. Top it off with a dollop of freshly whipped cream just before serving or use thawed frozen whipped topping.

Brioche bread was used in the pictured French toast bake. Biscuits, croissants, or a good-quality French or Italian bread may be used as well. 

You'll need about 3 pints (about 6 cups) of strawberries for this recipe. Fresh is best for the casserole, but feel free to use frozen (unsweetened) strawberries to make the syrup.

Ingredients

For the Strawberry Syrup:

  • 4 cups strawberries, cleaned and coarsely chopped or halved

  • 1 1/2 cups granulated sugar

  • 1 1/2 cups water

  • 1 tablespoon cornstarch (combined with 1 tablespoon of cold water)

For the Bread Mixture:

  • Cooking spray

  • 1 loaf brioche

  • 2 cups fresh strawberries, sliced, divided

  • 6 large eggs

  • 2 1/2 cups milk

  • 1/3 cup granulated sugar

  • 1/2 teaspoon kosher salt

  • 1 1/2 teaspoons vanilla extract

For the Streusel Topping:

  • 1/2 cup all-purpose flour

  • 1/2 cup brown sugar

  • 1 teaspoon ground cinnamon

  • 1/4 cup cold butter, cut into small pieces

For the Whipped Cream:

  • 1 1/2 cups whipping cream

  • 1/4 cup confectioners' sugar

  • 1 teaspoon pure vanilla extract

Steps to Make It

Strawberry Syrup

  1. Gather the ingredients.

    Strawberry syrup ingredients

    The Spruce / Julia Hartbeck

  2. Put the chopped or halved strawberries in a deep saucepan. Add 1 1/2 cups of granulated sugar and 1 1/2 cups of water. Bring to a full boil over medium-high heat. Watch carefully—this sauce mixture can boil over quickly once it comes to a boil. Immediately turn heat to low or medium-low and continue cooking for 30 minutes. 

    Strawberries, sugar and water in a saucepan

    The Spruce / Julia Hartbeck

  3. Combine 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir until smooth. Stir into syrup mixture and continue cooking for about 1 minute longer, until thickened. 

    Strawberry mixture in a saucepan

    The Spruce / Julia Hartbeck

  4. Strain strawberries through a fine-mesh sieve over a bowl. Discard solids.

    Strain strawberries through a fine-mesh sieve over a bowl

    The Spruce / Julia Hartbeck

  5. Cover syrup and refrigerate until serving time. Makes about 2 1/2 to 3 cups of syrup.

    Syrup in a bowl covered with plastic wrap

    The Spruce / Julia Hartbeck

French Toast Casserole and Streusel

  1. Gather the ingredients.

    French Toast Casserole and Streusel ingredients

    The Spruce / Julia Hartbeck

  2. Preheat oven to 350 F. Lightly butter a 9 x 13 x 2-inch baking pan or spray it with cooking spray.

    Greased baking pan

    The Spruce / Julia Hartbeck

  3. Slice bread into 1-inch cubes.

    Bread cubes on a cutting board

    The Spruce / Julia Hartbeck

  4. Layer half of the bread cubes in prepared baking pan and top with 1 cup of sliced strawberries. Repeat layers with the rest of the bread and remaining 1 cup of sliced strawberries. Set aside.

    Strawberries and bread cubes in a baking dish

    The Spruce / Julia Hartbeck

  5. Whisk eggs with milk, granulated sugar, salt, and vanilla extract in a large bowl. Pour mixture evenly over bread and strawberry mixture.

    Pour mixture evenly over bread and strawberry mixture in a baking dish

    The Spruce / Julia Hartbeck

  6. Combine flour, brown sugar, cinnamon, and pieces of butter in a small bowl. Work with a pastry blender or fingers until crumbly. Sprinkle evenly over casserole.

    Combine flour, brown sugar, cinnamon, and pieces of butter and sprinkle over the bread and strawberry mixture in the baking dish

    The Spruce / Julia Hartbeck

  7. Bake for 45 to 55 minutes, or until set. Remove from oven and let stand for about 10 minutes.

    Baked French Toast Casserole and Streusel in a baking dish

    The Spruce / Julia Hartbeck

Whipped Cream

  1. Gather the ingredients.

    Whipped cream ingredients

    The Spruce / Julia Hartbeck

  2. Beat whipping cream to soft peaks; beat in confectioners' sugar and pure vanilla extract and continue beating until it holds well-formed peaks. 

    Whipped cream mixture in a bowl

    The Spruce / Julia Hartbeck

  3. Cut strawberry shortcake French toast casserole into squares and serve with cold or slightly warmed syrup and whipped cream.

    Strawberry Shortcake French Toast Casserole

    The Spruce / Julia Hartbeck

Recipe Variation

  • Add about 1/2 to 1 cup of fresh blueberries to the French toast mixture along with the sliced strawberries for a Fourth of July dessert.