Imagine biting into flaky, buttery pastry filled with sweet cream cheese and topped with fresh, juicy strawberries. This Strawberry Danish with Cream Cheese recipe transforms simple ingredients into bakery-worthy pastries that’ll have everyone asking for seconds—perfect for lazy weekend brunches or when you want to impress without the stress.
You know those moments when you crave something special but don’t want to spend hours in the kitchen? That’s exactly why I’m obsessed with this strawberry Danish with cream cheese. It looks totally fancy, like you ordered it from that cute bakery downtown, but here’s the secret—it’s ridiculously easy.
I’m talking puff pastry from the freezer, a quick cream cheese filling, and fresh strawberries doing all the hard work of looking gorgeous.
Table of Contents
What Makes This Strawberry Danish So Dang Good
Here’s the thing about this Danish pastry recipe: it’s got everything you want in a breakfast treat without any of the fuss.
The puff pastry gets all golden and crispy, the cream cheese filling is tangy-sweet (kinda like cheesecake, honestly), and those macerated strawberries? They’re like little flavor bombs that make each bite ridiculously good. Plus, you can make these on a Sunday and feel like a total kitchen rockstar.
You’re getting that perfect balance of textures and flavors—flaky meets creamy meets fruity. And honestly, they’re pretty enough to serve at a brunch party but easy enough to whip up on a random Tuesday when you just need something special.
Strawberry Danish (with Cream Cheese)
Equipment
- mixing bowls
- Baking sheets
- Parchment paper
- Paring knife
- Pastry brush
- Cooling rack
Ingredients
For the Strawberries
- 4 cups sliced strawberries
- 1 tablespoon cornstarch
- 1 tablespoon sugar
Cream Cheese Filling
- 8 oz cream cheese room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Danish Pastry Base
- 2 sheets puff pastry thawed
- 1 large egg lightly beaten with 1 teaspoon water
- 2-3 tablespoons sugar for topping, optional
Finishing Touches
- ¼ cup strawberry jam optional
- 1 cup powdered sugar for glaze
- ½ teaspoon vanilla extract for glaze
- 2-3 tablespoons milk for glaze
Instructions
- Pull the puff pastry sheets out of the freezer and thaw at room temperature for about 30-45 minutes. Preheat your oven to 400°F and line two large baking sheets with parchment paper.
- Add the cleaned and sliced strawberries, sugar and cornstarch to a mixing bowl. Mix all the ingredients to ensure all the strawberries are well coated. Allow the berries to sit at room temperature for 15 minutes.
- In another mixing bowl, beat the room-temperature cream cheese until smooth. Mix in the powdered sugar and vanilla extract until smooth and well combined. Taste and adjust the flavor as needed.
- Unfold one sheet of puff pastry to form a square. Cut the puff pastry along the folded lines. Cut each of the long rectangles in half in the center to form two smaller rectangles. You should have six smaller rectangles total. Repeat with the second sheet.
- With a small paring knife, score or gently cut into the dough (but not all the way through) a border about ¼ inch from the edges of each puff pastry rectangle.
- Smooth about 1 tablespoon of cream cheese filling into the center of each puff pastry rectangle, staying inside the scored borders.
- Decoratively layer the fresh strawberries on top of the cream cheese filling. Lightly brush the edges of the puff pastry with the beaten egg. Sprinkle the entire danish with sugar if desired.
- If the puff pastry has gotten warm or sticky, transfer the baking sheet with the prepared strawberry danishes into the fridge to chill for 15-20 minutes.
- Bake the strawberry cream cheese danishes for 20-25 minutes or until the pastries are a light golden brown color.
- Cool the strawberry danishes on the hot baking sheet for 5 minutes, then transfer to a cooling rack to cool to room temperature.
- Top each danish with warm strawberry jam and a dusting of powdered sugar. Or make a vanilla glaze by whisking 1 cup powdered sugar with 2-3 tablespoons milk and ½ teaspoon vanilla extract until smooth. Drizzle on top of the cooled danishes and enjoy.
Notes
Ingredients You’ll Need
I’ve broken everything down so it’s super clear. Nothing fancy or hard to find here—just good, simple ingredients that come together like magic.
| Ingredient Category | What You Need |
|---|---|
| For the Strawberries | 4 cups sliced strawberries |
| 1 tablespoon cornstarch | |
| 1 tablespoon sugar | |
| Cream Cheese Filling | 8 oz cream cheese, room temperature |
| ½ cup powdered sugar | |
| 1 teaspoon vanilla extract | |
| Danish Pastry Base | 2 puff pastry sheets, thawed |
| 1 large egg lightly beaten with 1 teaspoon water | |
| 2-3 tablespoons sugar for topping (optional) | |
| Finishing Touches | ¼ cup strawberry jam (optional) |
| 1 cup powdered sugar | |
| ½ teaspoon vanilla extract | |
| 2-3 tablespoons milk |
Quick note: Make sure that cream cheese is actually room temperature. Like, squishy-soft room temp. It makes all the difference in getting that smooth, dreamy filling.
How to Make Strawberry Danishes Step-by-Step
Okay, let’s do this! I’m walking you through every single step because honestly, these are way easier than they look.
Getting Your Pastry Ready
First things first—pull those puff pastry sheets out of the freezer about 30-45 minutes before you start. They need to thaw at room temperature so they’re workable but still cold. Trust me on this timing.
While that’s happening, preheat your oven to 400°F and line two large baking sheets with parchment paper. This keeps everything from sticking and makes cleanup a breeze.
Prep Those Beautiful Strawberries
Grab a mixing bowl and toss in your cleaned, sliced strawberries along with the sugar and cornstarch. Give everything a good mix until all those berries are nicely coated. Then just let them hang out at room temperature for about 15 minutes.
Here’s why this matters: the sugar pulls out the strawberry juices, and the cornstarch thickens everything up just enough so your danishes don’t get soggy. It’s like a mini strawberry compote situation happening right in your bowl.
Whip Up the Cream Cheese Filling
In another bowl, beat that room-temperature cream cheese until it’s smooth and fluffy. No lumps allowed here, friends! Then mix in the powdered sugar and vanilla extract until everything’s combined and tastes amazing. Go ahead and taste it—you know you want to. Adjust the sweetness if you need to.
This filling is seriously the star of the show. It’s rich but not too heavy, sweet but with that tangy cream cheese thing going on. Basically, it’s perfect.
Cut and Score Your Puff Pastry
Now for the fun part! Unfold one sheet of puff pastry to form a square, then cut it along those pre-folded lines. You’ll have three long rectangles. Cut each of those in half down the center, and boom—six smaller rectangles from one sheet. Repeat with the second sheet.
Here’s a little trick: take a small paring knife and score a border about ¼ inch from the edges of each rectangle. Don’t cut all the way through—just make a gentle indent. This creates a frame that puffs up beautifully around your filling.
Assemble Your Danishes
Time to build these beauties! Smooth about 1 tablespoon of that cream cheese filling into the center of each puff pastry rectangle, staying inside those scored borders you made.
Now layer on those gorgeous strawberries. I like to arrange them in overlapping rows because it looks super pretty, but honestly, just pile them on however you want. They’ll taste delicious either way.
Lightly brush the edges of the puff pastry with that beaten egg—this is what gives you those shiny, golden edges. If you’re feeling fancy, sprinkle a little sugar over the whole thing for extra sparkle and crunch.
The Secret Chilling Step
Here’s a pro tip that’ll change your Danish game: if your puff pastry feels warm or sticky at all, pop that whole baking sheet in the fridge for 15-20 minutes before baking. Cold pastry = maximum puff. It’s science, or something like that.
Bake to Golden Perfection
Slide those trays into your preheated oven and bake for 20-25 minutes. You’re looking for a light golden brown color and that unmistakable smell of buttery, flaky pastry filling your kitchen.
Let them cool on the baking sheet for about 5 minutes (I know, the wait is torture), then transfer to a cooling rack. This keeps the bottoms from getting soggy.
Add the Finishing Touches
Once they’re at room temperature, you’ve got options! Brush on some warm strawberry jam for extra fruit flavor and shine. Or make a simple vanilla glaze by whisking together powdered sugar, milk, and vanilla until smooth, then drizzle it over the top.
Honestly, they’re amazing either way. Sometimes I do both because I can’t decide, and I regret nothing.
Expert Tips for Perfect Pastries Every Time
Keep Everything Cold: The secret to super puffy pastry is keeping it cold until it hits the oven. If your kitchen’s warm, work quickly or chill between steps.
Don’t Overfill: I know it’s tempting to pile on extra cream cheese and strawberries, but restraint is key here. Too much filling and your pastries will leak and get messy. Stick to about a tablespoon of each.
Room Temperature Cream Cheese is Non-Negotiable: Cold cream cheese will never get smooth and fluffy. If you forgot to take it out early, cut it into small chunks and let it sit for 20-30 minutes. You can also microwave it for like 10 seconds, but watch it carefully.
Score Don’t Slice: When making that border, you’re just creating a guideline for the pastry to puff around. Cut too deep and you’ll lose that pretty frame effect.
Egg Wash is Your Friend: That beaten egg mixture gives you that bakery-quality shine. Don’t skip it unless you really don’t care about aesthetics.
Delicious Variations to Try
Mixed Berry Danish: Swap half the strawberries for blueberries, raspberries, or blackberries. The variety of flavors is incredible, and it looks super colorful too.
Lemon Cream Cheese Danish: Add a tablespoon of fresh lemon juice and a teaspoon of lemon zest to your cream cheese filling. The brightness is amazing with the strawberries. It reminds me of my homemade lemon vinaigrette salad dressing—that same zingy, fresh vibe.
Chocolate Drizzle Danish: Melt some chocolate chips and drizzle over the cooled pastries. Because chocolate and strawberries are basically soulmates.
Nutella Strawberry Danish: Replace the cream cheese filling with Nutella. I mean, do I need to say more?
Almond Cream Danish: Mix ½ cup almond paste into your cream cheese filling for that classic almond pastry flavor. So good with strawberries.
Troubleshooting Common Issues
Soggy Bottom Pastry: This usually means your strawberries released too much juice, or you skipped the cornstarch. Make sure to toss those berries with cornstarch and let them sit so the mixture thickens up before using.
Pastry Didn’t Puff: Your puff pastry was probably too warm when it went in the oven, or your oven temp was too low. Always chill if needed, and use an oven thermometer to check your actual temperature.
Cream Cheese Filling is Lumpy: Your cream cheese wasn’t soft enough. Next time, make absolutely sure it’s room temperature before you start mixing. You can also use a hand mixer to really smooth it out.
Edges Got Too Dark: Your oven might run hot, or you baked them too long. Try dropping the temp to 375°F and keep a close eye during the last few minutes. You can also tent them with foil if they’re browning too fast.
Filling Leaked Out: You probably overfilled them or didn’t seal the edges with egg wash properly. Stick to measured amounts and make sure that egg wash creates a seal around your filling.
How to Store and Reheat
| Storage Method | Instructions | How Long |
|---|---|---|
| Room Temperature | Store in an airtight container | Up to 2 days |
| Refrigerator | Place in airtight container or cover tightly | Up to 4 days |
| Freezer | Wrap individually in plastic wrap, then foil | Up to 2 months |
| Reheating | Oven at 350°F for 5-8 minutes until warm and crispy | N/A |
| Microwave Option | 20-30 seconds (won’t be as crispy but still tasty) | N/A |
No-Waste Kitchen Tip: Got leftover strawberries? Make a quick strawberry shortcake cake or toss them in a blueberry pistachio spring salad for a sweet surprise. Leftover cream cheese filling is amazing spread on bagels or swirled into your morning oatmeal.
Nutrition Information
Here’s the breakdown per Danish (based on 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 16g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 185mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 1g |
| Sugars | 14g |
| Protein | 4g |
Keep in mind these are estimates and will vary based on exact ingredients and portion sizes. But honestly, something this delicious is worth every single calorie.
Strawberry Danish with Cream Cheese FAQs
Can I use frozen strawberries instead of fresh?
You can, but fresh strawberries really work best for this strawberry Danish recipe. Frozen berries release way too much liquid when they thaw, which can make your pastries soggy even with the cornstarch. If you’re in a pinch and only have frozen, thaw them completely, drain really well, and pat them super dry with paper towels before using.
How far ahead can I make these strawberry danishes?
You can prep the cream cheese filling up to 2 days ahead and keep it refrigerated. The strawberry mixture can be made the night before too. I wouldn’t assemble and bake them more than a few hours ahead though, because they’re really best fresh from the oven. If you need to, bake them earlier in the day and reheat gently before serving.
Can I make these into one big Danish instead of individual pastries?
Absolutely! Just use a whole sheet of puff pastry, score that border around the entire edge, spread all the cream cheese filling in the center, and top with all the strawberries. Baking time will be about the same, maybe a few minutes longer. It makes a gorgeous centerpiece for brunch, kinda like Mediterranean baked feta eggs but in pastry form.
What’s the difference between Danish pastry and puff pastry?
Great question! Traditional Danish pastry is actually made with a laminated dough that includes yeast and is enriched with eggs and butter—it’s more bread-like. This recipe uses store-bought puff pastry as a shortcut, which is just butter and dough layered together without yeast. The result is super flaky and delicious, just slightly different from authentic Danish pastry. But honestly? Most people can’t tell the difference, and this version is way easier.
Time to Get Baking!
So there you have it—your complete guide to making incredible strawberry danishes with cream cheese that taste like they came from a fancy bakery. The flaky pastry, creamy filling, and fresh strawberries come together in the most amazing way, and honestly, they’re so much easier than they look.
Whether you’re making these for a special brunch, a lazy Sunday morning, or just because you deserve something delicious, I promise they won’t disappoint. Plus, imagine the look on everyone’s faces when you tell them you made these yourself!
Give this strawberry Danish recipe a try this weekend and let me know how it goes! Pin it to your favorite Pinterest board so you can find it again (because trust me, you’ll want to make these over and over). And if you do make them, I’d love to hear about it—drop a comment and let me know if you tried any of the variations or have your own creative twist!
Happy baking, friends!
