This strawberry danish is a buttery, flaky pastry built on convenient puff pastry, filled with a lightly sweetened cream cheese layer and topped with fresh strawberries. A little warm strawberry jam or a drizzle of vanilla glaze finishes each one.
Serve them for a slow weekend breakfast, a brunch spread, or a simple dessert next to coffee. They look like a bakery treat, yet the whole process stays relaxed and beginner friendly.
I make a batch whenever the strawberries at the market look too good to pass up, and they vanish before they finish cooling. The recipe makes 12 danishes, which sounds generous until everyone at the table reaches for a second one.
If you have ever baked with puff pastry, you already know how much it gives you for very little effort. This recipe follows the same easy path as the peach, blueberry, and cherry turnovers I keep coming back to, and it works just as well as a sweet dessert as it does as a breakfast that feels a little fancy.
Everything comes together with 7 simple ingredients, most of which you may already have in the kitchen. You assemble the pastries, bake them, and then enjoy them warm with jam, sugar, or glaze. There is no complicated dough to knead and no long list of equipment to gather.
I adore how forgiving this recipe is. If the strawberries taste a bit tart, the sweetened cream cheese filling balances them. If you want something lighter, skip the glaze and dust the finished danishes with powdered sugar instead. It is the kind of recipe that makes you look far more skilled than you actually worked for.
Ingredients
Here is everything you need for 12 danishes, grouped the way you will actually use it.
8 oz. (226 g) cream cheese at room temperature, ½ cup (60 g) powdered sugar, 1 teaspoon vanilla extract
Danish Pastry
2 puff pastry sheets, thawed, 1 large egg lightly beaten with 1 teaspoon water, 2 to 3 tablespoons sugar for topping (optional)
Toppings
¼ cup (60 ml) strawberry jam (optional), 1 cup (120 g) powdered sugar, ½ teaspoon vanilla extract, 2 to 3 tablespoons (30 to 45 ml) milk
The full recipe takes about 40 minutes from start to finish, with 15 minutes of prep, 20 minutes in the oven, and 5 minutes of cooling before you dig in.
Substitutions
This recipe is friendly to what you already have on hand. Here is how I swap things without losing the character of the danish.
Cream cheese: A block of Philadelphia cream cheese is my preferred choice because it beats up smooth and holds its shape inside the pastry.
Powdered sugar: You can use granulated sugar in the filling instead, or an alternative sweetener such as Lakanto if that fits how you bake.
Vanilla extract: It is there purely for flavor, and it enhances both the strawberries and the cream cheese.
Strawberries: Fresh berries are strongly recommended, and this recipe has not been tested with frozen ones. If frozen is all you have, thaw them completely, pat them dry, and slice them before using.
Cornstarch: It thickens the strawberries and catches the juices they release during baking. Flour or arrowroot work as replacements.
Sugar: Any sugar you keep in the pantry is fine for the berry mixture and for sprinkling over the pastry.
Puff pastry: Use homemade or store bought sheets. Gluten free puff pastry turns this into a gluten free treat.
Egg wash: It gives the pastries their golden brown color after baking, and you can leave it out if you prefer.
Strawberry jam: Optional, but brushing it on after baking adds a little red color back to the berries.
Glaze: Completely optional. A simple dusting of powdered sugar is a lovely finish on its own.
Variations
Once you have the basic method down, these three spins are fun to try.
Lemon glaze: Whisk ½ to ¾ cup (60 to 90 g) powdered sugar with 2 to 4 teaspoons (10 to 20 ml) fresh lemon juice and drizzle it over the cooled danishes. The bright citrus notes pair beautifully with sweet strawberries.
Strawberry danish without cream cheese: Swap the cream cheese filling for strawberry jam. Prepare the puff pastry as written, prick or dock the interior rectangle with a fork, brush about a teaspoon of jam across the bottom, layer sliced fresh strawberries over the jam, then follow the rest of the recipe.
Braided strawberry danish: Instead of cutting the sheet into 6 smaller rectangles, use one sheet to make a single larger braided danish. Locate the two outer rectangles and the center rectangle meant for filling, then cut 1 inch diagonal slits from the outer edge through to the outer edge of the center rectangle. Fill the center with cream cheese and strawberries, braid the strips inward over the filling, and bake as directed.
How To Make
The danishes come together in two easy phases, and both are simple enough for a first attempt.
Prepare the Strawberry Danish
Add the cleaned and sliced strawberries, 1 tablespoon sugar, and 1 tablespoon cornstarch to a mixing bowl. Toss until every berry is well coated, then let them sit at room temperature for 15 minutes.
Pull the puff pastry out to thaw at room temperature for about 30 to 45 minutes.
Preheat the oven to 400 F (204 C) and line 2 large baking sheets with parchment paper.
In another mixing bowl, beat the room temperature cream cheese until smooth. Mix in ½ cup powdered sugar and 1 teaspoon vanilla extract until smooth and well combined, then taste and adjust the flavor as needed.
Unfold one sheet of puff pastry into a square and cut along the folded lines. Cut each of the long rectangles in half in the center to form 6 smaller rectangles total.
With a small paring knife, score a border about ¼ inch from the edges of each rectangle without cutting all the way through the dough.
Smooth 1 tablespoon (15 ml) of cream cheese filling into the center of each rectangle, staying inside the borders.
Bake and Serve the Strawberry Danish
Decoratively layer the fresh strawberries on top of the cream cheese filling.
Lightly brush the edges of the puff pastry with the beaten egg, which is 1 large egg mixed with 1 teaspoon water. Sprinkle the entire danish with sugar if you like.
If the puff pastry has gotten warm or sticky, transfer the baking sheet with the prepped danishes into the fridge to chill for 15 to 20 minutes. Chilling helps the dough puff up beautifully.
Bake the danishes for 20 to 25 minutes, until the pastries are a light golden brown.
Cool on the hot baking sheet for 5 minutes, then transfer to a cooling rack to cool to room temperature.
Top each danish with warm strawberry jam and a dusting of powdered sugar. For a vanilla glaze instead, whisk 1 cup (120 g) powdered sugar with 1 to 2 tablespoons (30 to 45 ml) milk and ½ teaspoon vanilla extract until smooth, then drizzle it over the cooled pastries.
How To Store, Freeze and Thaw
Leftover danishes keep well in an airtight container in the fridge for up to 2 to 3 days. They are also perfectly fine sitting at room temperature within 2 to 3 hours of baking, which is usually how long they last at my house anyway.
For the best flavor, warm them back up in a toaster or in the oven at 300 F (150 C) for about 5 minutes so the pastry crisps again.
Freezing is not recommended because thawed strawberries will not have the same texture once they defrost. If you do want to freeze a batch, flash freeze completely cooled danishes on a baking sheet for 20 minutes, then move them to an airtight container and freeze for up to 2 months.
To thaw, leave them at room temperature for an hour or in the fridge for a few hours.
M’s Expert Tips
Assemble the pastries directly on the baking sheet so they stay intact and you do not have to move them twice.
Avoid overfilling. Use 1 to 1½ tablespoons of cream cheese filling and 5 to 6 slices of fresh strawberry per danish. Extra filling or berries make it hard for the dough to hold together and puff.
A small 1 tablespoon cookie scoop makes adding the cream cheese filling quick and even.
Dry strawberries matter. Wash and pat them dry before slicing, pat the slices dry again, then mix them with the sugar and cornstarch.
Cold dough puffs higher. If your kitchen runs warm, that short chill in the fridge does more for flaky layers than any fancy technique.
FAQs
How do I keep strawberry danish from getting soggy?
To prevent soggy strawberry danish, use fresh, dry strawberries and coat them with sugar and cornstarch before baking. The cornstarch thickens the juices released during baking. Avoid overfilling the pastries with more than 5 to 6 strawberry slices per danish, and chill the assembled danishes for 15 to 20 minutes before baking to help the puff pastry puff up properly.
Can I use frozen strawberries for strawberry danish?
The recipe strongly recommends using fresh strawberries, as frozen berries release too much moisture and can make the pastry soggy. If you must use frozen strawberries, thaw them completely, pat them thoroughly dry with paper towels, and slice them before using. The recipe has not been tested with frozen strawberries, so results may vary.
Can I make strawberry danish ahead of time?
Yes, you can prepare strawberry danish the night before and reheat them. Assemble the danishes completely, including the cream cheese filling and strawberries, but wait to brush with egg wash. Refrigerate the assembled pastries overnight, then brush with egg wash and bake the next day. Baked danishes can be reheated in a 300°F oven for about 5 minutes to restore crispness.
What is the best cream cheese filling for strawberry danish?
The best cream cheese filling for strawberry danish is made by beating 8 ounces of room temperature cream cheese until smooth, then mixing in ½ cup of powdered sugar and 1 teaspoon of vanilla extract until well combined. Using room temperature cream cheese is essential for a smooth, lump-free filling. This amount fills all 12 danishes with about 1 tablespoon per pastry.
Strawberry Danish This strawberry danish is a buttery, flaky pastry built on convenient puff pastry, filled with a lightly sweetened cream cheese layer and topped with fresh strawberries. A little warm strawberry jam or a drizzle of vanilla glaze finishes each one.
Cream Cheese Filling 8 oz. cream cheese, room temperature ½ cup powdered sugar 1 teaspoon vanilla extract
Danish Pastry 2 puff pastry sheets, thawed 1 large egg, lightly beaten with 1 teaspoon water 2 – 3 tablespoons sugar, for topping
Toppings ¼ cup strawberry jam, optional for topping 1 cup powdered sugar ½ teaspoon vanilla extract 2 – 3 tablespoons milk
Instructions
Prepare the Strawberry Danish 1-Add the cleaned and sliced strawberries, sugar: Add the cleaned and sliced strawberries, sugar and cornstarch to a mixing bowl. Mix all the ingredients to ensure all the strawberries are well coated. Allow the berries to sit at room temperature for 15 minutes. Make sure to pull the puff pastry to thaw at room temperature for about 30 – 45 minutes. Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper. 2-In another mixing bowl, mix the room: In another mixing bowl, mix the room temperature cream cheese until smooth. Mix in the powdered sugar and vanilla extract until smooth and well combined. Taste and adjust the flavor as needed. 3-Unfold one sheet of puff pastry to: Unfold one sheet of puff pastry to form a square. Cut the puff pastry along the folded lines. Cut each of the long rectangles in half in the center to form two smaller rectangles of puff pastry. There should be six smaller rectangles total. With a small pairing knife, score or gently cut into the dough, but not all the way through a boarder about ¼ inch from the edges of the puff pastry rectangle. Smooth 1 tablespoon (15 ml) of cream cheese filling into the center of the puff pastry. Stay inside the borders of the smaller rectangle.
Bake and Serve the Strawberry Danish 4-Decoratively layer the fresh strawberries on top: Decoratively layer the fresh strawberries on top of the cream cheese filling. Lightly brush the edges of the puff pastry with the lightly beaten egg. Sprinkle the entire danish with sugar if you like. If the puff pastry has gotten a bit warm or sticky, transfer the baking sheet with the prepped strawberry danishes into the fridge to chill for 15 – 20 minutes. Chilling helps the puff pastry dough puff up really beautifully. Bake the strawberry cream cheese danish for 20 -25 minutes or until the pastries are a light golden brown color. 5-Cool the strawberry danish on the hot: Cool the strawberry danish on the hot baking sheet for 5 minutes. Transfer to a cooling rack to cool to room temperature. Top each strawberry danishes with warm strawberry jam, and with a dusting of powdered sugar. If you prefer a vanilla glaze, whisk 1 cup (120 g) powdered sugar with 1 – 2 tablespoons (30 – 45 ml) milk and ½ teaspoon vanilla extract until smooth and well combined. Drizzle on top of the cooled danishes and enjoy.
