Strawberry Danish — have you ever caught a whiff of something baking and felt instantly taken back to a sunlit kitchen table? I have, and I can still hear my neighbor say, “If you make those again, I’m bringing coffee.” This recipe is exactly that kind of memory-making treat. In this Strawberry Danish recipe we combine buttery puff pastry, tangy cream cheese, and bright, juicy strawberries to make a simple yet impressive pastry that’s perfect for weekend breakfasts, brunch gatherings, or a cozy afternoon with tea. Stick with me — I’ll walk you through every step, share little tips I’ve learned, and help you build confidence so your first batch turns out flaky, glossy, and irresistibly delicious.

Why You’ll Love This Strawberry Danish Recipe

Quick and easy to prepare: uses store-bought puff pastry for the flaky base
Made with simple, accessible ingredients you likely already have
Perfect for spring and summer when strawberries are at their sweetest
Comforting and impressive: great for guests, potlucks, or a special breakfast

What makes this version unique is its balance: a silky cream cheese filling lightly sweetened with powdered sugar and vanilla, topped with fresh chopped strawberries and finished with a glossy jam glaze. It’s not overloaded with sugar or heavy creams, so the fruit really shines. Emotionally, this recipe gives you a little homemade confidence boost — you’ll feel proud serving something that looks complex but is delightfully straightforward. It’s the kind of pastry that turns an ordinary morning into a small celebration.

Ingredients Needed for Strawberry Cream Cheese Danish with Puff Pastry

Here’s everything you’ll need to assemble these strawberry cream cheese danishes. I’ve grouped the items so it’s easy to shop and prep.

For the pastry base

1 sheet of frozen puff pastry (thawed according to package directions) — use all-butter puff pastry if you want extra flavor
Extra flour for dusting the work surface

For the cream cheese filling

4 ounces cream cheese, softened to room temperature — full-fat gives the creamiest texture
1/4 cup powdered sugar, sifted to avoid lumps
1 teaspoon vanilla extract — pure vanilla is best if you have it

For the fruit topping and glaze

1 cup fresh strawberries, hulled and finely chopped — ripe, firm berries hold up best
1/4 cup strawberry jam — optional: slightly warmed and strained for a glossy finish

For finishing

1 large egg, lightly beaten (for egg wash) — gives that perfect golden sheen

Brief clarifying notes:

Fresh vs frozen strawberries: Fresh is recommended here for best texture and flavor. If using frozen, thaw and gently drain excess liquid so your pastry doesn’t get soggy.
Room temperature cream cheese mixes more smoothly. If it’s cold, soften it in 10–20 second bursts in the microwave.
Puff pastry: if the sheet is cold but not frozen, it’s easier to cut clean squares. Chill briefly if it becomes too soft.

Ingredients & Equipment Notes

Useful tools that help make this Strawberry Danish recipe effortless:

Rolling pin: to gently even out the puff pastry sheet if needed.
Sharp knife or pizza cutter: for cutting neat pastry squares.
Mixing bowl and rubber spatula: to blend the cream cheese filling until silky.
Small bowl for the egg wash and a pastry brush: for an even golden finish.
Baking sheet lined with parchment paper or a silicone mat: prevents sticking and helps with even browning.
Cooling rack: to let danishes cool without becoming soggy on the bottom.

How they help:

A sharp knife or pizza cutter gives clean edges so the pastry lifts and rises evenly.
Parchment or silicone ensures easy cleanup and prevents the bottoms from burning.
Using a bowl to pre-mix the filling produces an even texture and prevents lumps that can tear pastry.

Instructions – How to Make Strawberry Danish with Puff Pastry

Preheat your oven and prepare the baking sheet
- Preheat the oven to 400°F (200°C). This high temperature is critical for getting the puff pastry to rise into flaky layers. Line a baking sheet with parchment paper or a silicone mat so your danishes don’t stick.
Roll and cut the puff pastry into squares
- Lightly flour your work surface and unfold the thawed puff pastry sheet. If it has fold creases, gently roll it once or twice to even the sheet to about 1/8 inch thick. Use a sharp knife or pizza cutter to cut the sheet into 4 or 6 even squares (depending on how large you want the danishes). Clean edges help the pastry puff uniformly.
Make the cream cheese filling until smooth
- In a mixing bowl, beat together the softened cream cheese, sifted powdered sugar, and vanilla extract until the mixture is silky and free of lumps. You’re aiming for a spreadable, slightly thick filling — if it’s too stiff, a teaspoon of milk or cream can soften it.
Spoon the cream cheese mixture onto pastry squares
- Place about a heaping tablespoon of the cream cheese mixture into the center of each pastry square. Leave a little border (about 1/2 inch) so the pastry can fold up without the filling spilling out. The cream cheese provides a creamy base that contrasts beautifully with the flaky pastry and bright fruit.
Add chopped strawberries on top of the filling
- Scatter a tablespoon or so of finely chopped fresh strawberries over the cheese on each square. Don’t overfill; a modest amount ensures the pastry bakes through and for a lovely bite balance.
Shape each square into a classic danish form
- To create a simple danish shape, fold each of the four corners toward the center so they overlap slightly, creating a raised rim around the filling. Press gently to help the corners adhere. Alternatively, you can pinch two opposite corners together to form a classic folded danish. The folded corners create a built-up edge that holds the filling while the center stays exposed.
Brush with egg wash for that golden finish
- Lightly beat the egg and brush the pastry edges with the egg wash. This step gives your danishes their beautiful, glossy, golden-brown color. Be careful not to brush the exposed filling—keep the egg on the pastry rim.
Bake until puffed and golden
- Bake the danishes for 15–20 minutes or until the pastry is puffed, layered, and deep golden-brown. Oven times vary, so start checking at 12 minutes depending on how dark your oven runs. The filling should be set and the pastry edges deeply colored.
Finish with warmed strawberry jam for a shiny glaze
- Remove the baking sheet from the oven and, while the danishes are still warm, brush the strawberry jam over the fruit and exposed cream cheese edges. Warming the jam briefly in a small saucepan (or in the microwave for 10–15 seconds) thins it so it spreads easily. This glossy finish adds flavor and makes the danishes look bakery-level beautiful.

Why each step matters:

Preheating at a high temp ensures a strong initial oven spring for flaky layers.
Evenly cut pastry squares bake consistently.
Softened cream cheese mixes smoothly and avoids cold lumps that can tear pastry.
Egg wash seals and browns the crust; the jam glaze traps moisture and adds shine.

Visual cues and mini-tips:

The pastry should puff into distinct layers and have a deep golden color on the corners.
The cream cheese center will look set but still slightly creamy when warm.
If your strawberries release too much juice while baking, blot them lightly before topping the filling next time to prevent sogginess.

Serving Suggestions & Storage Tips for Strawberry Cream Cheese Danish

Serving ideas and presentation

Serve warm or at room temperature on a pretty platter. Warm danishes feel especially inviting and pair beautifully with a cup of coffee or tea.
For a café-style presentation, dust lightly with powdered sugar and garnish with a whole strawberry or a sprig of mint.
Pairings: hot coffee, a bright citrus tea, or milk are classic choices. For brunch, serve alongside scrambled eggs, smoked salmon (no pork), or a fresh fruit salad.

Creative serving variations

Mini danishes: make smaller squares for bite-sized treats at parties.
Fruit mix-up: swap half the strawberries with chopped raspberries or blueberries for a mixed berry danish.
Drizzle: for a bakery finish, drizzle a simple icing (1/2 cup powdered sugar + 1–2 teaspoons milk) over cooled danishes.

Storage and reheating

Refrigerator: Store cooled danishes in an airtight container in the refrigerator for up to 3 days. To keep them from getting soggy, layer parchment paper between danishes if stacking.
Freezing: Freeze unbaked filled danishes on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time, or thaw in the fridge overnight and bake as directed. For baked danishes, wrap individually in plastic wrap and place in an airtight container for up to 2 months. Reheat from frozen or thawed.
Reheating: Reheat single pastries in a 325°F (160°C) oven for 8–10 minutes until warm and crisp. Avoid microwaving for more than 20 seconds; it will make the pastry chewy instead of flaky. The oven or a toaster oven works best to preserve texture.

Best tips to preserve texture and flavor

Always re-crisp in the oven to restore flakiness.
If glazing after reheating, warm the jam slightly for a smooth finish and brush sparingly.

Helpful Notes & Variations for Homemade Strawberry Danish

Ingredient swaps and substitutions

Cream cheese alternatives: For a lighter option, use Neufchâtel or a mixture of half Greek yogurt (thick) and half cream cheese, but be aware texture will be slightly different.
Puff pastry alternatives: If you want to make pastry from scratch, a laminated dough will work but takes time. Store-bought puff pastry keeps this recipe quick.
Sugar swaps: Use coconut sugar or a confectioners-style sugar substitute for powdered sugar if needed, but keep an eye on texture changes.

Dietary adaptations

Dairy-free version: Use a dairy-free cream cheese and a vegan puff pastry (many store brands offer a vegan puff pastry—but check labels to ensure no dairy). Use plant-based milk for the egg wash alternative, like an oat milk wash, or skip the wash entirely (the pastry will still brown but less glossy).
Lower sugar: Reduce powdered sugar by a tablespoon if you prefer less sweet. Fresh strawberries bring natural sweetness so you can often dial back added sugar.

Flavor enhancements and add-ins

Lemon zest: Add 1/2 teaspoon of lemon zest to the cream cheese mixture to brighten the flavor.
Almond touch: A few drops of almond extract can add a lovely note; use sparingly (1/4 teaspoon).
Toasted nuts: Finish with finely chopped toasted almonds or pistachios for crunch on top of the jam glaze.

Common mistakes to avoid

Don’t overfill the pastry squares — too much moisture or filling can cause leakage and soggy bottoms.
Don’t skip chilling the pastry if it becomes too soft; warm pastry will not keep its layers and can become greasy. A brief chill for 10–15 minutes helps.
Avoid overcrowding the baking sheet; give pastries space so air circulates and they bake evenly.

Helpful pro tips

If you want a perfectly neat look, use a piping bag for the cream cheese filling.
Pat strawberries dry if they are very juicy; less moisture equals crisper pastry.
Use a metal baking sheet rather than glass for best browning results.

Conclusion

A Strawberry Danish is a simple joy: flaky puff pastry, creamy sweetened cream cheese, and bright, fresh strawberries finished with a glossy jam glaze. This recipe gives you that café-worthy pastry without complicated techniques, and the result is perfect for mornings when you want to impress with minimal fuss. If you enjoy a tender, comforting breakfast pastry that’s quick to make and full of fresh flavor, this homemade strawberry cream cheese danish will become a favorite.

For more inspiration or variations on strawberry cream cheese danishes, check out this recipe roundup from Easy Strawberry Cream Cheese Danish – Casual Foodist and another take on the classic from Easy Strawberry Cream Cheese Danish – The Recipe Rebel. Try the recipe today, leave a comment to share how it turned out, and pin it to your brunch board for later!

Frequently Asked Questions

Q: Why might my puff pastry not puff up?
A: If your puff pastry doesn’t puff, it’s often because the dough was too warm before baking. Puff pastry needs a strong contrast of cold butter inside the dough and a hot oven to create steam and lift the layers. Chill the cut pastry on a sheet pan for 10–15 minutes before baking if it feels soft and ensure the oven is fully preheated to 400°F (200°C).

Q: Can I use frozen strawberries for the filling?
A: You can use frozen strawberries, but they release more liquid as they thaw. If using frozen, thaw them first, then blot excess moisture with paper towels and stir into the cream cheese or top sparingly. Consider slightly reducing jam glaze to avoid overly wet danishes. Freezing changes texture slightly — fresh berries give the best bite.

Q: How do I prevent the pastry from becoming soggy?
A: Prevent sogginess by blotting any extremely juicy fruit, keeping a border of pastry around the filling, and using a light hand with wet toppings. Bake on a preheated sheet and avoid stacking pastries while still warm. If preparing ahead, store chilled layered with parchment paper.

Q: Can I make these ahead of time for a party?
A: Yes. You can assemble unbaked danishes, flash-freeze them on a baking sheet, then store them in a freezer bag. When ready, bake from frozen (add a few extra minutes) for freshly baked results. Baked danishes can be warmed in the oven right before serving for the best texture.

If you try this Strawberry Danish recipe, I’d love to hear how yours turned out — what tweaks you made, or how you served them. Leave a comment and a star rating so others can find this little flaky joy.