Beat together strawberry cream cheese and marshmallow fluff in a stand mixer. Fold in diced strawberries.
In a separate bowl, whisk eggs. Add in milk and vanilla, continuing to whisk.
Slice italian bread into 1 and ½ inch pieces, with an additional slice going ¾ of the way through in the middle of each piece. Spoon strawberry filling into opening.
Lightly coat a large skillet with butter and heat over medium heat.
Coat bread slices in egg mixture.
Cook each side for 2 minutes, or until golden. Top with powdered sugar, maple syrup, and additional strawberries.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/02/07/strawberry-stuffed-french-toast/