In a medium bowl, combine the cream cheese, powdered sugar, and vanilla bean paste. Use an electric mixer to cream until fully combined and smooth. Set aside.

Cut the strawberries into small pieces. Set aside.

Spread a generous amount of the cream cheese filling onto one side of each brioche slice. Arrange an even layer of strawberries on half of the slices, then top with the paired brioche slices. Set aside.

Place a large skillet over low-medium heat.

In a large bowl, whisk together the milk, eggs, cinnamon, vanilla, and salt until fully combined.

Dip each stuffed brioche into the milk, egg mixture, fully coating the sides, as well.

Add a small pat of butter to the skillet, then add the stuffed brioche. Once the brioche is evenly golden, after about 2-3 minutes, flip over onto the other side. Don’t forget the sides of the brioche too! Repeat with the remaining stuffed brioche.

In a glass measuring cup, add the cold heavy cream and sugar. Use an electric mixer to beat until soft peaks form.

Top each strawberries & cream stuffed french toast with whipped cream, more fresh strawberries, and maple syrup.