Strawberry Danish

Strawberry Danish is a classic pastry that combines flaky, golden layers of dough with a creamy cheese filling and juicy strawberry topping. It’s the kind of treat I make when I want something elegant yet easy—perfect for brunch, dessert, or a sweet mid-morning bite with coffee.

Why You’ll Love This Recipe

I love how this Danish balances rich and light flavors. The buttery pastry contrasts beautifully with the smooth cream cheese and sweet-tart strawberries. It looks bakery-worthy but comes together with simple ingredients and minimal effort, especially when I use store-bought puff pastry.

Ingredients

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

• Puff pastry (thawed if frozen)

• Cream cheese (softened)

• Granulated sugar

• Vanilla extract

• Fresh strawberries (sliced)

• Strawberry jam or preserves

• Egg (for egg wash)

• Optional: powdered sugar for dusting or glaze for drizzling

Directions

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

2. I roll out the puff pastry and cut it into rectangles or squares, depending on the shape I want.

3. In a bowl, I mix the cream cheese, sugar, and vanilla until smooth and creamy.

4. I spread a spoonful of the cream cheese mixture in the center of each pastry piece, leaving a border around the edges.

5. I toss the sliced strawberries with a bit of strawberry jam to coat them lightly, then place them on top of the cream cheese layer.

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

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

8. I let the pastries cool slightly, then dust with powdered sugar or drizzle with glaze if I want to dress them up.

Servings and timing

This recipe makes about 6 to 8 pastries, depending on how I cut the dough. It takes 15 minutes to prep and about 20 minutes to bake, so I usually have everything ready in 35 minutes.

Variations

• I sometimes add a dollop of lemon curd under the strawberries for a citrus twist.

• For a more decadent version, I drizzle melted white chocolate over the cooled pastries.

• I’ve also used mixed berries or raspberry jam in place of strawberries for variety.

storage/reheating

I store the danishes in an airtight container at room temperature for up to 1 day, or refrigerate them for up to 3 days. To reheat, I pop them in a 300°F (150°C) oven for about 5–8 minutes to re-crisp the pastry. I avoid microwaving, as it makes the pastry soft.

FAQs

Can I use frozen strawberries?

I’ve tried it, but fresh strawberries give the best texture and color. Frozen ones tend to release too much liquid during baking.

Can I make these ahead of time?

Yes, I assemble the pastries and store them in the fridge (unbaked) for a few hours before baking. I don’t add the fruit until just before baking to keep things from getting soggy.

Do I need to use puff pastry?

Puff pastry gives that flaky texture I love, but crescent roll dough or homemade Danish dough can also work.

What’s the glaze made from?

I usually mix powdered sugar with a bit of milk or cream and a drop of vanilla for a simple drizzle.

Can I freeze the baked danishes?

Yes, once cooled, I freeze them in a single layer. I reheat them in the oven for 10 minutes at 325°F (160°C) for a fresh-baked feel.

Conclusion

Strawberry Danish is one of those recipes that looks impressive but is secretly simple. I love how the tart strawberries, creamy center, and crisp pastry come together into something truly special. Whether I’m making them for guests or just indulging myself, they always deliver the perfect bite.