Name: Strawberry Danish
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: 1 sheet (250g / 8.8 oz) store-bought puff pastry, thawed; 1 egg + 1 tbsp water (egg wash); 2 tbsp granulated sugar (for sprinkling); 225g (8 oz) full-fat cream cheese, softened; 3 tbsp powdered sugar; 1 tsp pure vanilla extract; 1 tsp lemon zest; 300g (2 cups) fresh strawberries, hulled and sliced; 2 tbsp granulated sugar; 1 tsp lemon juice; 1 tsp cornstarch; 60g (½ cup) powdered sugar; 1–2 tbsp whole milk; ½ tsp pure vanilla extract

If you had told me a few years ago that I could make professional, bakery-quality pastries in my own kitchen on a lazy weekend morning, I would have thought you were joking. For the longest time, I assumed incredible danishes required hours of laminating dough, precise temperature control, and a culinary degree. But then I discovered the absolute magic of high-quality store-bought puff pastry combined with a from-scratch filling. This Strawberry Danish was born out of a desire for a fancy weekend brunch without the unbelievable effort, and it ended up becoming one of my most requested recipes ever.

Strawberry Danish is an easy, bakery-style homemade pastry made with flaky puff pastry, a creamy vanilla cream cheese filling, and fresh juicy strawberries all in under 45 minutes. This simple, from-scratch recipe is perfect for weekend brunch, a quick breakfast treat, or an impressive yet effortless dessert the whole family will love. The sweet vanilla glaze drizzled on top takes it completely over the top. A gorgeous, crowd-pleasing pastry that looks like it came straight from a professional bakery.

Why You’ll Love This Recipe

Bakery Quality at Home: The combination of golden, perfectly puffed pastry, rich cream cheese, and fresh macerated strawberries tastes like it cost a fortune at a high-end French bakery.
Ready in 45 Minutes: Thanks to the genius shortcut of using store-bought puff pastry, this entire gorgeous treat comes together in under an hour.
Incredibly Easy: No laminating dough, no complex techniques. If you can mix cream cheese and score a border on pastry, you can make this.
Show-Stopping Presentation: The vibrant red strawberries contrasting against the bright white vanilla glaze and the golden brown crust makes this a stunning centerpiece for any brunch table.
Endlessly Customizable: Once you master the cream cheese base, you can swap the strawberries for blueberries, raspberries, peaches, or even cinnamon apples depending on the season.

Ingredients You’ll Need

This recipe relies on just a handful of simple, accessible ingredients that transform into something truly spectacular.

For the Pastry

1 sheet (250g / 8.8 oz) store-bought puff pastry, thawed — the ultimate baking shortcut that guarantees perfect flaky layers every time.
1 egg + 1 tbsp water (egg wash) — gives the pastry its beautiful bakery-style golden sheen.
2 tbsp granulated sugar (for sprinkling) — adds a satisfying crunch to the outer crust.

For the Cream Cheese Filling

225g (8 oz) full-fat cream cheese, softened — must be full-fat for the best texture, and room temperature so it mixes smoothly without lumps.
3 tbsp powdered sugar — sweetens the filling without making it grainy.
1 tsp pure vanilla extract — for that classic bakery flavor.
1 tsp lemon zest — a secret ingredient that brightens the rich cream cheese and complements the berries perfectly.

For the Strawberry Topping

300g (2 cups) fresh strawberries, hulled and sliced — the star of the show.
2 tbsp granulated sugar — draws out the natural juices of the berries (maceration).
1 tsp lemon juice + 1 tsp cornstarch — helps thicken those juices into a gorgeous, glossy jam while baking rather than making the pastry soggy.

For the Glaze

60g (½ cup) powdered sugar
1–2 tbsp whole milk
½ tsp pure vanilla extract

A quick note on the Puff Pastry: Always opt for an “all-butter” puff pastry if you can find it. While regular puff pastry works beautifully, the all-butter varieties offer a richer flavor and a slightly more tender, shatter-crisp texture that truly elevates this recipe. [INTERNAL LINK: Link to another baking recipe here]

Lora’s Tip: Keeping your puff pastry cold is the ultimate secret. If your kitchen is warm and the pastry feels sticky, pop it in the fridge for 10 minutes before baking to ensure perfect layers.

How to Make Strawberry Danish

The beauty of this recipe is that it looks unbelievably intricate, but the assembly is actually remarkably simple.

Step 1: Preheat and prep.

Preheat your oven to 200°C (400°F). High heat is mandatory for puff pastry to rise properly. Line a large baking sheet with parchment paper. Take your puff pastry out of the freezer and let it thaw at room temperature for 20–30 minutes until it is pliable but still cold.

Step 2: Macerate the strawberries.

In a medium bowl, gently toss the sliced strawberries with the granulated sugar, lemon juice, and cornstarch. Let this mixture rest for 15 minutes. This process is called maceration—it softens the berries, draws out their juices, and allows the cornstarch to create a gorgeous, thick syrup so your pastry doesn’t get soggy.

Step 3: Make the cream cheese filling.

In a separate mixing bowl, use a hand mixer or a whisk to beat the softened cream cheese with the powdered sugar, vanilla extract, and lemon zest until it is completely smooth, luscious, and lump-free.

Step 4: Shape the pastry.

Unroll your thawed puff pastry sheet onto the parchment-lined baking sheet. Using a sharp knife, lightly score a 2cm border all the way around the edge of the rectangle—be careful not to cut all the way through the dough! Using a fork, generously prick the inside rectangle. This prevents the center from rising, creating a perfect well for your filling.

Step 5: Fill and assemble.

Spread your smooth cream cheese filling evenly inside the bordered rectangle. Generously layer your glossy, macerated strawberries on top of the cream cheese. In a small bowl, whisk the egg and water together. Brush the 2cm pastry border with the egg wash and sprinkle it generously with granulated sugar for a sparkly, crunchy finish.

Step 6: Bake.

Bake in the preheated oven for 20–22 minutes. The edges should be puffed, incredibly flaky, and deeply golden brown, and the strawberries should look soft and jammy. Let the danish cool on the baking sheet for at least 10 minutes so the filling can set up.

Step 7: Glaze and serve.

While the danish cools, whisk the powdered sugar, milk, and vanilla extract together until smooth. Drizzle it generously and imperfectly over the cooled danish. Slice into squares and serve immediately!

Lora’s Kitchen Tips

Keep the pastry cold. Puff pastry relies on cold layers of butter hitting a hot oven to create steam and rise. If your kitchen is warm and the pastry feels sticky, pop it in the fridge for 10 minutes before baking.
Soften the cream cheese fully. Leaving it at room temperature for at least 30 minutes is critical. If it’s cold when you mix it, your filling will have unappetizing little lumps of plain cream cheese.
Don’t skip macerating. Letting the strawberries sit with sugar and lemon for 15 minutes is what gives them that beautiful, glossy, jam-like texture while preventing excess raw juice from making the bottom of your pastry soggy.
Score deep enough. That 2cm border must be scored clearly (without cutting completely through) to create those beautiful, distinct raised, flaky edges that hold the filling in.
Serve the same day. Puff pastry is at its absolute peak of perfection on the day it is baked. If you must reheat it, do so in the oven at 180°C (350°F) for 5–7 minutes, never the microwave!

Variations and Substitutions

Make this danish work for whatever you have in the fridge:

Swap the fruit: This same cream cheese base and pastry technique works brilliantly with fresh blueberries, raspberries, sliced peaches, or even tart cherries.
Add a chocolate drizzle: Instead of a vanilla glaze, melt some high-quality dark or white chocolate and drizzle it over the cooled pastry for a decadent twist.
Almond joy: Add ¼ teaspoon of almond extract to the cream cheese filling and sprinkle sliced almonds over the strawberries before baking.
Make individual danishes: Instead of one large rectangle, cut the puff pastry sheet into 4 or 6 smaller squares, score a border on each one, and make individual personalized pastries!
Make it a savory tart: Omit the sugar, vanilla, and fruit. Mix the cream cheese with garlic and herbs, and top with roasted cherry tomatoes and caramelized onions.

What to Serve with Strawberry Danish

Because this pastry is rich, sweet, and decadent, it pairs best with beverages that provide a little contrast.

A steaming cup of strong, dark roast coffee or a shot of espresso is the absolute perfect pairing for a sweet, creamy danish. For tea lovers, a robust Earl Grey or an iced matcha latte balances the sweetness beautifully.

If you are serving this as part of a larger weekend brunch spread, pair it with something savory like a deep-dish quiche or a platter of crispy bacon to give your guests the perfect sweet-and-savory balance.

Storage, Freezing, and Reheating

Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The pastry will inevitably lose some of its crispness in the fridge as it absorbs moisture from the cream cheese and strawberries.
Freezing: I do not recommend freezing a baked danish. The strawberries will release too much liquid and turn to mush when thawed, completely ruining the flaky pastry. You can however assemble the danish raw and freeze it on the baking sheet, then bake straight from frozen, adding an extra 5–10 minutes to the bake time.
Reheating: Never, under any circumstances, reheat puff pastry in the microwave—it will turn into a chewy, sad sponge. To restore the crispness, place the leftover slices on a baking sheet and warm them in a 180°C (350°F) oven for 5–7 minutes until re-crisped and warm.

Frequently Asked Questions

Here is what I am asked most often about making homemade danishes:

Why didn’t my puff pastry rise?

There are two main culprits: either the pastry got too warm before baking (the butter melted out instead of creating steam), or your oven wasn’t hot enough. Always ensure your oven is fully preheated to 200°C (400°F) before putting the pastry in.

Can I use frozen strawberries?

I don’t recommend it. Frozen strawberries hold far too much water. Even if you thaw and drain them, they will release too much moisture during baking and result in a soggy, wet pastry bottom. Fresh berries are highly recommended here.

Why is my cream cheese filling lumpy?

This happens when the cream cheese isn’t soft enough when you begin mixing. If you find yourself with lumpy filling, you can try microwaving the mixture for exactly 5–10 seconds to soften it further, then beat it vigorously.

Do I have to use a whole puff pastry sheet?

No! You can easily cut the sheet down to make whatever size pastry you desire. Just remember to score a border no matter what size you are making, so the filling stays contained.

Can I make this with pie crust instead?

Technically yes, but it won’t be a danish. Shortcrust or pie crust has a completely different, crumbly texture rather than the light, airy, flaky layers of puff pastry.

This Strawberry Danish proves that you don’t need a culinary degree or hours of labor to create a show-stopping, bakery-quality treat in your own kitchen. With just a few simple shortcuts and fresh ingredients, this 45-minute masterpiece is guaranteed to steal the show at your next weekend brunch.

With love and extra icing,
Lora x