Preheat oven to 350 degrees. Grease an 8X8 pan and set aside.
In a medium mixing bowl, combine ricotta, lemon zest, vanilla, salt, and strawberries. Refrigerate until ready to use.
Whisk together eggs, milk, remaining vanilla, and a pinch of salt. Pout into a wide bowl.
Cut each piece of bread diagonally and dip each side into the egg mixture—make sure both sides are fully coated. Next, place 1/4 cup of ricotta in between the bread and lightly sandwich together. Place in pan so that the pointed corner is facing up. Repeat until pan is full—you may have a piece or two of bread left over.
Pour remaining egg mixture over the French toast. Sprinkle with a dusting of coconut or cane sugar, cover with foil, and place in oven for 20 minutes. After 20 minutes, remove foil and bake for another 10-15 minutes; make sure the egg in the center is fully cooked through.
Serve hot with powdered sugar and fresh strawberries!