The first time I made these Fried Strawberry Cheesecake Sandwiches, it was pure, happy accident. I had leftover cream cheese frosting from a baking project and some sad-looking strawberries on their last legs. Inspiration struck, and what came out of my kitchen was nothing short of magic. The scent of sweet, buttery brioche toasting in the pan, the gooey burst of warm strawberry jam, and that cloud-like cream cheese filling… it was like a cozy diner dessert and a fancy brunch had the most delicious baby. I knew after one bite, with powdered sugar dusting my shirt, that this recipe was a keeper. It’s become my secret weapon for turning an ordinary weekend into something special.
Ingredients
- 8 slices of brioche or white sandwich bread
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar, plus more for dusting
- 1 teaspoon pure vanilla extract
- 1/2 cup strawberry jam or preserves
- 1 cup fresh strawberries, hulled and thinly sliced
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons unsalted butter, for frying
- Optional: 1/4 cup granulated sugar for a cinnamon-sugar coating
Let’s talk ingredients, because I’ve learned a few things through trial and error. Don’t skip the vanilla extract in the filling; it makes a huge difference, adding that authentic bakery-style depth. For the bread, thick-cut brioche is my absolute favorite—its richness stands up to the filling and frying beautifully. If your strawberries aren’t super sweet, I like to toss the slices with a teaspoon of sugar and let them sit for 10 minutes; it draws out their juices and intensifies the flavor. And trust me, using seedless strawberry jam gives you that smooth, luscious layer without any distracting texture.(See the next page below to continue…)