Equipment Needed
- Mixing bowls (one medium, one shallow)
- Electric hand mixer or a sturdy whisk
- Spatula
- Small knife or offset spatula
- Rolling pin (optional but helpful)
- Large non-stick skillet or griddle
- Whisk or fork
- Plate for dredging
- Cooling rack
Step-by-Step Instructions
First, I make the dreamy filling. In a medium bowl, I beat the softened cream cheese with the powdered sugar and vanilla extract until it’s completely smooth and fluffy. This is where I learned to be patient. If the cream cheese isn’t truly soft, you’ll get lumps, and while they taste fine, they don’t give you that luxurious, melt-in-your-mouth texture. I set this aside and, in a separate shallow bowl, whisk together the eggs, milk, cinnamon, and that pinch of salt until it’s a smooth, golden bath for the sandwiches.
Now, for assembly. I lay out all my bread slices. On four of them, I spread a generous layer of the cream cheese mixture, leaving a small border around the edges. Then, I layer on the fresh strawberry slices—don’t be shy!—and finally, a good dollop of strawberry jam. I place the remaining bread slices on top and gently press the edges together. Here’s my tip: I lightly roll over the top with a rolling pin or firmly press down with my palm. This seals the edges, which is crucial to prevent any filling from oozing out during frying. I’ve tried skipping this, and trust me, this one works better.
Time for the fry! I melt a tablespoon of butter in my skillet over medium-low heat. You want a gentle sizzle, not a furious roar. While that melts, I take one assembled sandwich and dredge it thoroughly in the egg mixture, letting the excess drip off for a moment. I place it in the skillet and repeat until the pan is comfortably full without crowding. I cook each side for about 3-4 minutes, peeking to ensure it’s a perfect, deep golden brown. The first time I did this, I had the heat too high and the outside burned before the inside was warm. Medium-low is your friend!
Once they’re gorgeously bronzed on both sides and the filling feels warm to the touch (carefully press the center), I transfer them to a cooling rack. This keeps the bottom from getting soggy. I immediately dust them with a snowy blanket of powdered sugar. If I’m feeling extra, I’ll mix a little cinnamon with some granulated sugar and roll the warm edges in it for a delightful crunch. Then, the hardest part: I let them cool for just a minute or two. That filling is molten lava hot right out of the pan, and I speak from experience when I say a burned tongue is worth avoiding!(See the next page below to continue…)