Strawberry Danish

Strawberry Danish is a delicate, flaky pastry filled with sweet cream cheese and juicy strawberries, then baked until golden and beautifully puffed. It’s a classic treat that looks fancy but is surprisingly simple to make. I love serving it for breakfast, brunch, or as a light dessert with coffee or tea.

Why You’ll Love This Recipe

I love this recipe because it feels like a bakery indulgence made right at home with minimal effort. The crisp layers of puff pastry, creamy filling, and fresh strawberry topping come together perfectly. It’s versatile, quick to assemble, and always leaves everyone impressed, whether I serve it warm or at room temperature.

Ingredients

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

• Puff pastry sheets (thawed if frozen)

• Cream cheese (softened)

• Sugar

• Vanilla extract

• Egg (for egg wash)

• Fresh strawberries (sliced)

• Optional: lemon zest or juice for brightness

• Powdered sugar (for optional glaze)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix cream cheese, sugar, and vanilla extract until smooth.

3. I roll out the puff pastry slightly and cut it into rectangles or squares, depending on how large I want each Danish.

4. I place the pastry on the baking sheet and lightly score a smaller rectangle inside each piece to form a border.

5. I spread a spoonful of the cream cheese mixture inside the scored area and top it with a few strawberry slices.

6. I brush the edges of the pastry with beaten egg for a golden finish.

7. I bake for 15–20 minutes, or until the edges are puffed and golden brown.

8. I let the pastries cool slightly, then dust them with powdered sugar or drizzle with a simple glaze if desired.

Servings and timing

This recipe makes about 6–8 pastries, depending on how the puff pastry is cut. It takes about 10 minutes to prepare and 15–20 minutes to bake, so I usually have it ready in about 30 minutes.

Variations

I sometimes swap the strawberries for raspberries, blueberries, or even a mix of berries. For extra flavor, I add a bit of lemon zest to the cream cheese filling. I’ve also used a fruit jam layer under the fresh fruit for more sweetness and color. When I want to make it extra indulgent, I finish it with a drizzle of vanilla or lemon glaze.

Storage/reheating

I store leftover Danishes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 300°F oven for 8–10 minutes to bring back some of the crispness. I avoid microwaving, as it makes the pastry soggy.

FAQs

Can I use frozen strawberries?

I prefer fresh strawberries for the best texture, but I can use frozen if I thaw and drain them well first.

Can I make these ahead of time?

Yes, I sometimes assemble the Danishes (without baking) and refrigerate them for up to 12 hours. I bake them fresh when I’m ready to serve.

Can I use store-bought cream cheese spread?

Yes, I’ve used pre-sweetened cream cheese spreads in a pinch, but I like to control the sweetness by mixing my own.

Do I need to thaw puff pastry first?

Definitely. I always let it thaw in the fridge until it’s pliable but still cold—too warm and it gets sticky.

Can I freeze the baked pastries?

Yes, I let them cool completely, then freeze in a single layer before transferring to a bag. I reheat them in the oven to refresh the texture.

Conclusion

Strawberry Danish is an easy yet elegant pastry that brings together creamy filling, fresh fruit, and golden puff pastry in every bite. Whether I serve it for breakfast, brunch, or as a dessert, it’s always a crowd favorite. It looks impressive, tastes even better, and comes together in no time.