Strawberry Shortcake French Toast
Author: April | Food n' Focus
  • 1 pound (16 ounces) loaf of pound cake
  • 3 eggs beaten
  • ⅓ cup heavy cream or 1 cup milk
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg (optional)
  • ⅛ teaspoon salt
  • 3 tablespoons butter or margarine
  • powdered sugar (optional)
  • Strawberry Jam or compote
  • Whipped Cream
  1. Slice pound cake into twelve slices (about ½-inch thick.)
  2. Whisk eggs, cream, extracts and spices in a medium bowl until well blended.
  3. Dip each pound cake slice into egg mixture making sure to coat all sides, shaking off excess batter into bowl.
  4. Melt butter in large skillet over medium-high heat.
  5. Add pound cake slices to skillet. Cook 1 to 2 minutes per side or until golden brown.
  6. Sprinkle with Confectioner’s sugar and top with fresh strawberry compote and whipped cream. Garnish with mint.
Recipe by Food n' Focus - Food, Travel, Photography at