Valentina Ablaev
This strawberry danish recipe is the ideal, low-effort dessert. A buttery puff pastry (that you don’t need to make), topped with a sweet cream cheese filling, and fresh strawberry slices. This is then baked to a crisp perfection, making for a memorable dessert with little effort.
Puff Pastry Galore
When it comes to quick and easy sweet treats, puff pastry is the way to go! These strawberry danishes are inspired by our berry mini danishes and are the perfect danish, but you don’t have to stop there! Get creative with a puff pastry berry cake or a simple cream cheese danish!
Ingredients for Strawberry Danishes
All you need are a few simple ingredients:
- Puff pastry – store-bought puff pastry, thawed to room temperature if frozen.
- Sugar mixture – sliced strawberries mixed with sugar and cornstarch.
- Cream cheese mixture – a combination of cream cheese, sugar, and vanilla.
- Glaze – a drizzle of lemon glaze gives these danishes a beautiful look and a great flavor.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- Bake these danishes on a 9×13” baking sheet to fit the puff pastry.
- To cut the puff pastry, you’ll need a very sharp knife or a pizza cutter.
How to Make Cream Cheese Strawberry Danish
- Puff pastry. Roll out the thawed puff pastry and place it on a parchment paper-lined baking sheet. Cut the puff pastry dough into 6 equal squares. Score the edges about ½” from the side.
2. Strawberries. In a mixing bowl, mix the sliced strawberries, sugar, and cornstarch.
3. Cream cheese filling. In a separate bowl, beat cream cheese, sugar, and vanilla extract until light and creamy.
4. Assemble. Spread a layer of cream cheese filling onto the center. Spread the egg wash mixture on the edges.
5. Strawberries. Arrange the sliced strawberries onto each Danish.
6. Bake. Bake at 400°F for 10-12 minutes, or until golden brown.
Expert Tips:
- Thaw in advance: If you purchase your puff pastry frozen, be sure to thaw it completely before assembling the danishes.
- Crisp danishes: Be careful not to top the danishes with extra strawberry juices when building the danishes.
- Perfect glaze. Only top the danishes with the glaze when they are thoroughly cooled; otherwise, the glaze will melt.
- Crispy layers. You don’t want to bake these danishes at a low oven temp as the layers will not flake up and become crispy.
Store & Reheat
- Storage. Store leftover strawberry danishes in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- Freeze. Store the danishes in the freezer for longer storage. Add to a freezer-safe bag and store for up to 3 months. Thaw: Place the danishes in the fridge overnight to thaw.
More Dessert Recipes
If you enjoyed this danish recipe, be sure to try our other easy dessert recipes; here are some of our favorites:
No-Bake Desserts- No-Bake Desserts
- Sweet Bread
- Cookies & Bars
- Pastry Desserts
- Cookies & Bars
If you’ve tried this strawberry cream cheese danish recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate your feedback!
Strawberry Danish
Ingredients
- 2 puff pastry sheets 1 package
- 1 egg beaten
strawberry –
- 12 oz strawberries sliced
- 3 Tbsp sugar
- 1 tsp cornstarch
cream cheese filling –
- 8 oz cream cheese room temp
- 1/2 cup sugar
- 1 tsp vanilla extract
glaze-
- 1/4 cup powdered sugar
- 1 tsp lemon juice
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Remove the puff pastry sheet and gently roll it out to a 10″ x 12″ rectangle. Cut each piece in half lengthwise, and then cut each strip into 3 squares.
- In a bowl, beat the cream cheese, sugar, and vanilla until creamy; set aside.
- In a small bowl, mix together sliced strawberries, sugar, and cornstarch.
- With a sharp knife or pizza cutter, score the edges of each piece, about ½ inch from the edge, without cutting all the way through. Arrange the pieces on the baking sheet.
- Spread the cream cheese evenly into the center of the Danish, keeping the edge clean.
- Add a few slices of strawberries to each puff pastry square, being careful not to add too much juice.
- Brush the edges with the egg wash.
- Bake at 400°F for 10-12 minutes or until the edges are golden brown.
- In a small bowl, mix together powdered sugar and lemon juice until a thick glaze forms.
- Once the danishes are cooled, drizzle the glaze all over the danishes.
Notes
- Thaw the puff pastry in advance to make it easier to work with.
- When adding the strawberry topping, be careful not to add too much of the strawberry juice.
- Add the glaze to the danishes once they are fully cooled; otherwise, the glaze will melt.
- Store leftover danishes in the fridge, in an airtight container.
Nutrition
Recipe FAQs
Leftover strawberry danishes should be refrigerated due to the cream cheese filling.
We don’t recommend using frozen strawberries for this recipe.
Yes, you can cook down the strawberries with sugar to create a berry compote, instead of using fresh strawberries.
