These buttery, golden strawberry danishes practically melt in your mouth flaky puff pastry cradling smooth cream cheese and juicy strawberries that get all jammy in the oven. I made these on a random Tuesday morning last month because I had a container of strawberries getting soft in the fridge and remembered I’d stashed some puff pastry in the freezer. The house smelled so good while they were baking that my neighbor knocked on the door to ask what I was making. They look fancy, like something you’d pick up at an expensive bakery, but they come together fast with ingredients you probably already have.
If you’re looking for other quick morning recipes, my Orange French Toast Recipe – Ready in 30 Minutes is another family favorite, and the Crispy Feta Fried Egg Recipe (5 Ingredients, 8 Minutes!) has been on repeat at our house lately.
Why You’ll Love This Strawberry Danishes Recipe
This homemade strawberry danish gives you bakery-style results with minimal effort. The puff pastry does most of the work, puffing up into crispy, flaky layers while the cream cheese filling stays soft and creamy. Fresh strawberries add a pop of color and a burst of fruity flavor in every bite. These danishes are easy enough for a weekend breakfast but impressive enough to serve to guests. Plus, you can make them ahead and reheat them in the oven for a quick morning treat.
Jump to:
Strawberry Danishes Ingredients
Here’s what goes into these Strawberry Danishes, with everything broken down so you know exactly what each ingredient does.
Strawberries
- Sliced strawberries (4 cups): Fresh strawberries bring natural sweetness and a juicy texture to the filling. Tossing them with a bit of cornstarch helps absorb extra moisture so your pastry stays crisp.
- Cornstarch (1 tablespoon): Coats the strawberries and keeps them from releasing too much juice during baking, which would make the pastry soggy.
- Sugar (1 tablespoon): Lightly sweetens the strawberries and helps draw out their natural juices, which meld with the cornstarch to create a jammy texture.
Cream Cheese Filling
- Cream cheese (8 oz., room temperature): Forms the rich, tangy base of the filling. Room-temperature cream cheese mixes smoothly without lumps.
- Powdered sugar (½ cup): Sweetens the cream cheese and gives it a silky texture. Powdered sugar dissolves more easily than granulated.
- Vanilla extract (1 teaspoon): Adds a warm, sweet flavor that complements both the cream cheese and the strawberries.
Danish Pastry
- Puff pastry sheets (2, thawed): The star of this recipe. Frozen puff pastry is made with layers of butter and dough that puff up beautifully in the oven, creating flaky, crispy layers.
- Egg (1 large, beaten with 1 teaspoon water): Brushing the edges with egg wash gives the pastry a beautiful golden-brown shine and helps seal the edges.
- Sugar for topping (2-3 tablespoons, optional): Sprinkled over the top before baking, this adds a light crunch and extra sweetness.
Toppings
- Strawberry jam (¼ cup, optional): Warmed and brushed over the baked danishes for a glossy, fruity finish. This is optional but adds a professional bakery touch.
- Powdered sugar (1 cup): Mixed with milk and vanilla to create a smooth vanilla glaze you can drizzle over the cooled danishes.
- Vanilla extract (½ teaspoon): Flavors the glaze with a hint of warmth.
- Milk (2-3 tablespoons): Thins the powdered sugar into a pourable glaze. Add more or less depending on how thick you want it.
How to Make Strawberry Danishes
Follow these steps to create perfect flaky Strawberry Danishes every time.
Thaw and preheat: Remove the puff pastry from the freezer and let it thaw at room temperature for 30 to 45 minutes. Meanwhile, preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper.
Prep the strawberries: In a mixing bowl, toss the sliced strawberries with the sugar and cornstarch until they’re evenly coated. Let the mixture sit at room temperature for about 15 minutes so the strawberries release a bit of juice and the cornstarch starts to work.
Make the cream cheese filling: In a separate bowl, beat the room-temperature cream cheese until it’s smooth and creamy. Add the powdered sugar and vanilla extract, then mix until everything is fully combined and silky. Taste it-if you want it sweeter, add a bit more powdered sugar.
Cut the pastry: Unfold one sheet of puff pastry into a square. Cut along the fold lines, then cut each long rectangle in half to form six smaller rectangles. Repeat with the second sheet so you have 12 rectangles total.
Score the borders: Using a small paring knife, gently score a border about ¼ inch from the edges of each rectangle. Don’t cut all the way through-you just want to create a frame that will puff up around the filling.
Add the filling: Spread about 1 tablespoon of cream cheese filling into the center of each pastry, staying inside the scored border. This keeps the filling from spilling over as the pastry puffs.
Top with strawberries: Arrange the strawberry slices decoratively on top of the cream cheese filling. Lightly brush the edges of each pastry with the beaten egg mixture, then sprinkle a bit of sugar over the entire danish if you like a little extra sweetness and crunch.
Chill if needed: If your kitchen is warm and the puff pastry feels soft or sticky, pop the baking sheet in the refrigerator for 15 to 20 minutes. Cold pastry puffs better in the oven.
Bake: Bake for 20 to 25 minutes, or until the danishes are puffed and lightly golden brown. The edges should look crispy and the centers should be set.
Cool: Let the danishes cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack to cool to room temperature. This helps them firm up and makes them easier to handle.
Add toppings: Top each danish with a spoonful of warm strawberry jam and a dusting of powdered sugar. Or, whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle the vanilla glaze over the cooled danishes before serving.
Smart Substitutions and Swaps
You can easily adapt this Strawberry Danishes recipe to work with what you have on hand.
Different berries: Swap the strawberries for blueberries, raspberries, or blackberries. You can even use a mix of berries for a more colorful danish.
Jam instead of fresh fruit: If you don’t have fresh strawberries, spread a tablespoon of strawberry jam or preserves over the cream cheese filling instead. It’s just as delicious and saves you a step.
Mascarpone or ricotta: For a richer filling, use mascarpone cheese in place of cream cheese. For a lighter option, try ricotta mixed with a bit of honey.
Lemon zest: Add a pinch of lemon zest to the cream cheese filling for a bright, citrusy note that pairs beautifully with strawberries.
Chocolate drizzle: Instead of vanilla glaze, drizzle melted chocolate over the cooled danishes for a dessert-style twist Easy Biscuits And Chorizo Gravy Recipe.
Equipment For Strawberry Danishes
Here’s what you’ll use to make these puff pastry strawberry danishes.
- 1-2 large baking sheets: For baking the danishes. Two sheets let you bake them all at once.
- 1-2 sheets parchment paper: Prevents sticking and makes cleanup easier.
- 3 mixing bowls: One for the strawberries, one for the cream cheese filling, and one for the egg wash.
- 1 knife: For cutting the puff pastry into rectangles and scoring the borders.
- 1 pastry brush (optional): For brushing the egg wash onto the edges. If you don’t have one, you can use your fingers or a folded paper towel.
How to Store Strawberry Danishes
Store leftover Strawberry Danishes in an airtight container in the refrigerator for up to 2 to 3 days. They’ll stay fresh at room temperature for up to 2 to 3 hours after baking, which makes them great for brunch gatherings. When you’re ready to eat them again, reheat them in a toaster oven or regular oven at 350°F for about 5 minutes to bring back that crispy, flaky texture. Microwaving works in a pinch, but the pastry won’t be as crisp.
Top Tip
Keep the pastry cold: Puff pastry works best when it’s cold. If your kitchen is warm, work quickly and chill the pastry in the fridge if it starts to feel too soft.
Don’t overfill: It’s tempting to pile on extra filling, but too much will cause it to spill over and make the pastry soggy. Stick to about a tablespoon of cream cheese per Strawberry Danishes.
Score lightly: When you score the borders, just make a shallow cut. If you cut all the way through, the edges won’t puff up properly.
Use room-temperature cream cheese: Cold cream cheese is hard to mix and will leave lumps in your filling. Let it sit out for about 30 minutes before you start.
Brush with egg wash: Don’t skip this step. The egg wash gives the pastry a beautiful golden color and a professional-looking shine.
FAQ
What is a Strawberry Danishes?
A Strawberry Danishes is a flaky pastry made with layers of buttery dough, filled with cream cheese and topped with fresh strawberries. It’s a popular breakfast or dessert pastry that’s both sweet and slightly tangy. My version uses store-bought puff pastry, which makes it easy to whip up at home without spending hours making dough from scratch.
What is the filling made of in a Danish?
Traditional Strawberry Danishes pastries are often filled with cream cheese, custard, or fruit preserves. In this recipe, the filling is a simple mixture of cream cheese, powdered sugar, and vanilla extract. It’s smooth, creamy, and just sweet enough to balance the tartness of the strawberries. You can also add a bit of lemon zest for extra flavor.
Why is it called a Strawberry Danishes?
The name “Danish” comes from Denmark, where these pastries originated. In Denmark, they’re actually called “Viennese bread” because the technique was brought to Denmark by Viennese bakers in the 1800s. The pastries became popular around the world and were named after the country where they became famous. It’s a fun bit of history for a delicious pastry.
What is a Danish at Starbucks?
At Starbucks, a Strawberry Danishes is usually a flaky pastry filled with fruit or cheese and topped with icing or glaze. Their Strawberry Danishes are convenient for grabbing on the go, but making your own at home gives you fresher ingredients, more flavor, and the satisfaction of pulling a tray of golden, puffed pastries out of your own oven. Plus, yours will be warm and made exactly the way you like them.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Strawberry Danishes
Strawberry Danish
Golden, flaky pastries filled with creamy sweetness and bright Strawberry Danish flavor make every bite feel bakery-special.
Ingredients
Method
-
Allow the puff pastry to thaw at room temperature until flexible, then preheat the oven to 400°F (204°C) and line baking sheets with parchment.
-
Combine sliced strawberries, sugar, and cornstarch in a bowl, stirring until the fruit is evenly coated, then let rest to release juices.
-
Beat the softened cream cheese until smooth, then blend in powdered sugar and vanilla until creamy and uniform.
-
Open one puff pastry sheet and cut along fold lines, then halve each strip to create evenly sized rectangles.
-
Lightly score a narrow border inside each rectangle, being careful not to cut all the way through.
-
Spread about one tablespoon of cream cheese filling inside each bordered section.
-
Arrange strawberries decoratively over the cream cheese, brush edges with egg wash, and sprinkle with sugar if desired.
-
Chill the assembled pastries briefly if the dough feels warm to help ensure maximum puff during baking.
-
Bake until the pastry is puffed and golden, rotating pans if needed for even browning.
-
Let the danishes cool slightly on the pan, then transfer to a rack and finish with warm jam or vanilla glaze once cooled.
Nutrition
Notes
Flaky pastry, creamy filling, and warm berries create a nostalgic bakery aroma that fills the kitchen and invites everyone to linger.
