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In a medium saucepan, combine strawberries, ½ cup granulated sugar, 1 teaspoon vanilla extract, and lemon juice.
Cook over medium-low heat until the berries are soft and release their juice (about 15 minutes).
Remove from heat and transfer to a mixing bowl to cool.
Use an immersion blender or food processor to blend into a smooth sauce.
In a 9x9-inch square baking dish, whisk together eggs, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and milk until well blended.
Heat a griddle over low heat and spread butter evenly over the surface.
Dip each slice of bread into the egg mixture, coating both sides well. Allow the bread to soak in the batter for a few seconds.
Place the battered slices on the griddle and cook for 3-5 minutes per side, or until golden brown.
Remove the French toast from the griddle and stack on plates.
Pour Bourbon Barrel Aged Maple Syrup and strawberry sauce generously over the stacked French toast.
Serve immediately and enjoy!
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