Ingredients

8 cups sliced fresh strawberries
1 cup sugar, divided
3 large eggs
1 cup milk
1/2 teaspoon salt
2 teaspoons vanilla, divided
6 slices pita bread (8-inch diameter)
2 cups heavy cream

Directions

In a bowl, mix strawberries with 1/2 cup sugar and set aside. In a pie pan or other shallow pan, whisk together the eggs, milk, salt and 1 teaspoon vanilla. Soak each pita in egg mixture about 2 minutes, or until softened.

Heat a 9-inch frying pan sprayed sprayed with nonstick cooking spray to medium-high heat. Cover and cook soaked pitas 1-2 minutes on each side, or until lightly browned. Cool and then sprinkle 1 teaspoon sugar on each pita. Whip cream with remaining vanilla and sugar until thick, and peaks form. Place a pita on a 10- to 12-inch serving platter. Spread 2/3 cup whipped cream and 1 cup sliced strawberries over top. Repeat layers to make one tall stack, ending with whipped cream and then a strawberry on top to garnish. Refrigerate 1 hour before serving. Makes 6-8 servings.