preheat oven to 200 degrees f. In a med saucepan, combine 2 cups berries with water and bring to simmer. cook on med high heat until berries are soft set aside keep warm. In a medium bowl big enough to soak the eight slices bread, mix together the eggs and 1 cup cream. in a large non stick skillet over medium heat, melt a lrg stick butter. be sure to cover the cooking surface with the butter. in batches, dip now many slices of bread that can be cooked in the skillet at a time in the egg-cream mixture. turn the slices over when soaking.
transfer the bread to the preheated and buttered skillet and cook till golden brown and slightly crisp 3 minutes per side. place the toast on a warmed serving platter in the oven and cover loossely with aluminum foil. this will keep them warm while the remaining slices are cooked.
whip the remaining 1 cup cream in a med bowl with a handheld mixer, until it softly peaks. serve the french toast topped with the warmed strawberries that were cooked and remaining fresh strawberries and whipped cream