Blend strawberries, sugar and lemon juice with a hand blender of regular blender See Photo. Strain into a bowl See Photo. Pour into a plastic squeeze bottle (if you got one) and chill until ready to use. See Photo
For the french toast:
Lay out all 8 slices of bread. On 4 of the slices, place 3 slices of cream cheese, some strawberry jam and top with 3 strawberry halves See Photo. Top those with the other 4 plain slices of bread (just like you are making a sandwich!)
In a shallow baking dish or pie plate, whisk together the eggs, cream, cinnamon and salt See Photo. One at a time, place the sandwich in the egg mixture, soaking about 20-30 seconds per side. Remove the bread and allow the excess custard to drip off. Transfer to a plate and repeat with the remaining sandwiches .
Add about a 1 tablespoon of butter to the heated skillet/griddle and coat. Add the filled slices of toast to the skillet/griddle in a single layer. Cook until light golden brown and crisp, about 1-2 minutes per side, adding more butter to the skillet/griddle as needed. See Photo
Cut each sandwich in half. Squirt/spoon strawberry coulis on serving platter or individual plates. Transfer french toasts to serving platter/plates, dust with powdered sugar and garnish with fresh mint sprigs..