Grease a 9×13 inch baking dish with butter.

In a bowl, whip the cream cheese until fluffy, 1-2 minutes.

Slice each piece of bread in half, cutting almost all the way through but leaving a 1/4 inch at the bottom. Spread the inside of the bread with cream cheese, then jam, and press to enclose. You will only need 2/3 of the jam.

In a large bowl, whisk together the eggs, milk, butter, vanilla, and salt. Submerge each piece of bread into the egg mix, allowing the bread to sit for at least a minute to soak up the eggs. Arrange the bread in the baking dish. Pour the remaining egg mix over the bread slices. Cover and place in the fridge for 30 minutes or overnight.

When ready to bake, preheat the oven to 375° F. Cover with foil and bake for 25 minutes. Remove the foil and bake another 20-25 minutes or until the French toast is golden.

Toss the fresh strawberries with the honey and lemon.

Serve the French toast warm, topped with any additional whipped cream, strawberries, and maple syrup.