In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until well combined. Gently fold in the diced strawberries. Set aside.
Make the French toast batter by whisking together eggs, milk, vanilla extract, and ground cinnamon in a shallow dish.
Spread the cream cheese filling onto 4 slices of bread, then top each with another slice of bread to make 4 sandwiches.
Heat a skillet or griddle over medium heat and melt some butter. Dip each sandwich into the French toast batter, making sure to coat both sides evenly.
Place the battered sandwiches onto the hot skillet or griddle and cook until golden brown on both sides, about 3-4 minutes per side.
Once cooked, remove the French toast from the skillet and transfer to serving plates. Serve the stuffed French toast warm with maple syrup, additional diced strawberries, and a dusting of powdered sugar if desired.
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