I’ve baked buttery Danish pastry filled with sweetened cream cheese and fresh strawberries, then drizzled with icing for a homemade bakery-worthy treat. These Strawberry Danishes are as beautiful as they are delicious—ideal for breakfast, brunch, or an elegant snack.

Why You’ll Love This Recipe

I adore how the flaky, golden pastry complements the tangy-sweet cream cheese and bright strawberry topping. Each bite offers a satisfying mix of textures and flavors, and the swirl design makes them feel special—even though they’re easy to assemble and bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Refrigerated puff pastry sheets
Cream cheese, softened
Powdered sugar
Vanilla extract
Fresh strawberries, hulled and sliced
Egg (for egg wash)
Optional: granulated sugar or coarse sugar for sprinkling

Directions

Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
Thaw puff pastry according to package directions and unfold onto a lightly floured surface.
Cut each sheet into 6 rectangles (about 4×6 inches).
In a small bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.
Place a dollop (about 2 Tbsp) of the cream cheese mixture in the center of each pastry rectangle, spreading slightly but leaving a border.
Arrange sliced strawberries atop the cream cheese, overlapping slightly in a decorative pattern.
Fold in each corner of the pastry toward the center, pinching gently to seal and creating a framed look.
Whisk the egg with a splash of water and brush the edges of the pastry. If desired, sprinkle edges with granulated or coarse sugar.
Bake for 15–18 minutes, or until puff pastry is golden and puffed and strawberries are tender.
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a rack.

Servings and timing

Yields 8–12 Danishes depending on how many rectangles you cut.

Prep time: 15 minutes
Bake time: 15–18 minutes
Cooling time: 5 minutes
Total time: approximately 35–40 minutes

Variations

Mixed berry: Use raspberries or blueberries with the strawberries.
Almond twist: Sprinkle almond slices on top before baking.
Glaze finish: Drizzle with a simple icing (powdered sugar and milk) after cooling.
Lemon cream: Add a teaspoon of lemon zest to the cream cheese for added brightness.
Mini Danish: Cut pastry into squares and bake bite-size versions in muffin tins.

Storage/reheating

I store these Danishes in an airtight container at room temperature for up to 2 days. To refresh, I reheat them in a 325 °F oven for about 5 minutes until warm and crisp. They’re best enjoyed fresh but still delicious after reheating.

FAQs

Can I make the Danish ahead of time?

Yes—I assemble the filled pastry and refrigerate them, covered, for up to 4 hours before baking. I then bake as directed.

Can I use frozen strawberries?

I recommend fresh for the best texture. If I use frozen, I thaw and drain them thoroughly to prevent sogginess.

What if the pastry doesn’t puff?

Make sure the pastry is cold before baking and avoid overcrowding. Baking at 400 °F ensures it puffs properly.

How do I prevent soggy bottoms?

I bake on a lined sheet pan without parchment directly on the pan—it helps crisp the bottom better.

Can I freeze unbaked Danishes?

Absolutely. I freeze shaped Danishes on a tray until firm, then store them in a bag for up to 1 month. I bake them straight from frozen, adding a few minutes to the bake time.

Conclusion

My Strawberry Danishes are a delightful blend of flaky pastry, creamy filling, and juicy fruit—homemade yet upscale enough for a special occasion. I love how easy they are to customize and how beautiful they look when they come out golden and fragrant. Try this recipe at home; it’s sure to impress and satisfy!