📋 Instructions

1. 1Heat the oven — Preheat the oven to 375 F (190 C) and line a rimmed baking sheet with parchment paper. A hot, dry oven is what crisps the bread surface before the inside dries out.
2. 2Macerate the berries — Toss the sliced strawberries with the granulated sugar in a bowl and set aside for 10 minutes, stirring once. The berries are ready when they look glossy and a bright red syrup pools in the bottom of the bowl.
3. 3Butter the bread — Brush both sides of each bread slice generously with melted butter, using all of it. The bread should look shiny but not soaked through.
4. 4Toast the slices — Arrange the slices on the baking sheet and bake for 8 to 10 minutes, flipping once halfway, until the edges are deep golden brown and the centers feel firm and dry to the touch. Watch the last 2 minutes; brioche browns fast.
5. 5Whip the cream — While the bread bakes, pour the cold cream into a chilled bowl and whip with the powdered sugar, vanilla, and salt. Stop when the whisk leaves soft, billowy trails that slowly fall back on themselves, about 2 to 3 minutes with a hand mixer.
6. 6Cool the toast briefly — Move the toasted slices to a rack for 2 minutes so they stop steaming. Hot bread will melt the cream on contact.
7. 7Build the toast — Spoon a little berry syrup over each slice, then add a generous spoonful of whipped cream and a pile of strawberries. Finish with a drizzle of the remaining syrup.
8. 8Serve immediately — Arrange the toast on a checkered cloth or plates and serve within 10 minutes, while the bread is still crisp and the cream is cold.