Strawberry Cream Cheese Danish

There is nothing quite like a homemade strawberry danish with flaky pastry and a creamy filling. These are perfect for breakfast or dessert and come together easily with frozen puff pastry and fresh berries. My daughter and I love to make these for brunch when strawberries are in season since everyone always reaches for seconds.

These danishes became popular at our spring family gatherings. The combination of warm puff pastry and creamy filling reminds me of cozy Sunday mornings when the smell of baking filled the whole kitchen.

Ingredients

• Fresh strawberries: for juicy sweetness and natural color Choose berries that are red all over and fragrant
• Cornstarch: helps the berry topping thicken Select a fine white cornstarch for best texture
• Sugar: sweetens both the berries and the pastry Use granulated for the filling and a sprinkle on top for sparkle
• Cream cheese: creates the rich tangy base Opt for full-fat and soften to room temperature for easy mixing
• Powdered sugar: adds smooth sweetness to the filling Always sift if it looks lumpy
• Vanilla extract: deepens the flavor Use real vanilla for best taste
• Frozen puff pastry: for a crisp flaky exterior Thaw completely so it handles easily and check for all-butter varieties if possible
• Egg: brushed on the pastry gives it a glossy golden finish Choose a large egg for even brush-on coverage
• Strawberry jam: brings extra fruitiness if used as a topping Opt for small-batch or homemade jam for best results
• Milk: used for the vanilla glaze Whole milk creates a thick and shiny glaze but any milk works

Step-by-Step Instructions

Prep the Puff Pastry:

Allow the sheets to thaw at room temperature until soft yet chilled This takes about thirty to forty five minutes Lay them flat so they do not stick together

Prepare the Strawberry Mixture:

In a mixing bowl toss sliced strawberries with sugar and cornstarch Coat all the berries and let them sit for fifteen minutes This draws out the juices and creates a syrupy texture

Make the Cream Cheese Filling:

Use another bowl to blend softened cream cheese until very smooth Beat in powdered sugar and vanilla until no lumps remain Taste and adjust if you want a touch more sweetness

Shape the Danish Bases:

Unfold each puff pastry sheet to create a large square Cut along the creases and then cut each piece in half to make rectangles You should have twelve pieces total

Score the Pastry Edges:

With a sharp knife lightly outline a border about a quarter inch from the edges Do not cut through This helps the edges puff separately for a bakery effect

Fill the Pastries:

Spread one tablespoon of cream cheese filling in the center of each rectangle Be careful to stay inside the border

Arrange the Strawberries:

Layer the macerated strawberries over the filling Gently press them in so they do not slide while baking

Egg Wash and Sugar Sprinkle:

Lightly brush the edges of pastry with beaten egg This ensures an even golden color Sprinkle with extra sugar if desired for sparkle

Chill the Assembled Danishes:

If your pastry feels soft transfer pans to the fridge for fifteen minutes Cold dough creates the flakiest result

Bake to Perfection:

Place trays in a preheated oven at four hundred degrees Fahrenheit Bake for twenty to twenty five minutes or until lightly golden The pastry should rise and turn crisp

Cool and Add Toppings:

Let danishes cool on the tray for five minutes Move to a rack until room temperature Finish with a spoonful of warm strawberry jam or drizzle with vanilla glaze

Save

My favorite moment is using the freshest local strawberries each spring The bright flavor reminds me of picking berries with my mom as a child and making simple fruit desserts together The cream cheese filling is a comforting touch that my family never gets tired of

How to Store

Place leftover danishes in a sealed container in the fridge They remain delicious for two to three days To revitalize pop them in a hot toaster oven for a few minutes This restores the crisp flaky texture If you need them to last longer wrap tightly and freeze then warm in the oven straight from frozen

Ingredient Swaps

If you cannot find fresh strawberries use frozen but thaw them fully and drain excess liquid Blueberries and raspberries also work well For a dairy free option try plant based cream cheese For the glaze almond extract is a lovely twist instead of vanilla

Serving Suggestions

Strawberry danishes are a wonderful brunch centerpiece Serve with fresh fruit and a pot of strong coffee These are also perfect for picnics or festive breakfasts Try pairing them with lemon zest or extra sliced berries for an elevated touch

History of the Danish

While the modern danish pastry originated in Denmark its flaky layers and cheese filling are rooted in Austrian baking traditions The fruit topped version is now a classic in American bakeries and brings a bit of European café style to your table

Recipe FAQs

→ How do I prevent soggy bottoms on the pastry?

Make sure to chill the assembled pastries before baking. This keeps the puff pastry layers distinct and flaky, reducing sogginess.

→ Can I use frozen strawberries?

For best results, use fresh strawberries, as frozen berries release more moisture which may affect the texture.

→ What’s the best way to store leftovers?

Keep pastries in an airtight container in the refrigerator for 2-3 days. Reheat briefly in the oven to refresh the texture.

→ Can I make the cream cheese mixture ahead of time?

Yes, mix the cream cheese filling in advance and refrigerate until ready to use. Let it soften slightly before spreading on the pastry.

→ How do I achieve a glossy finish?

Brush the finished pastries with warm strawberry jam or drizzle with a smooth vanilla glaze after cooling.