The key to this dish lies in selecting the right ingredients, especially fresh strawberries and quality cream cheese. When I shop, I always look for ripe, fragrant strawberries—they’re the heart of this sandwich. For the cheesecake filling, using full-fat cream cheese gives that rich, velvety texture that really shines after frying. Also, don’t underestimate the power of good bread; slightly thick slices, like brioche or challah, add a soft, buttery base that crisps up beautifully. If you’re after a lighter option, whole wheat bread can work, but be ready for a nuttier flavor.

• 8 slices brioche or challah bread
• 1 cup fresh strawberries, sliced thinly
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup whole milk
• 1 cup panko breadcrumbs (optional for extra crunch)
• Vegetable oil for frying
• Powdered sugar, for dusting

Substitutions: You can swap fresh strawberries for frozen (just thaw and drain well) or try raspberries for a tangier twist. If you want to avoid frying, these sandwiches can be toasted in a pan with a bit of butter for a lighter take, though they won’t have the same crunch.