These buttery, golden strawberry danishes are piled high with tangy cream cheese and fresh berries, all tucked into flaky puff pastry that shatters when you bite into it. I made my first batch on a rainy Sunday when I had a box of strawberries that needed using up and half a package of puff pastry in the freezer. What started as a "let's see what happens" experiment turned into the kind of breakfast my family now requests by name. They take about 40 minutes start to finish, and most of that is hands-off baking time.
If you're in the mood for more quick breakfast wins, this Easy Jamaican Banana Fritters Recipe is ready in 15 minutes, or try this Japanese Fruit Sandwich Recipe when you want something cool and refreshing.
Why You'll Love This Easy Strawberry Danishes
Here's why this Strawberry Danishes works so well:
It's beginner-friendly. No fancy pastry skills required. You're working with frozen puff pastry, which does all the hard work for you.
Fresh strawberries shine. Tossing the berries with a little sugar and cornstarch helps them release their juices without making the pastry soggy.
The cream cheese filling is dreamy. Smooth, slightly tangy, and just sweet enough to complement the fruit.
They look impressive. Golden, flaky, and bakery-beautiful—but secretly so easy to make.
Customizable toppings. Finish with warm strawberry jam, a dusting of powdered sugar, or a simple vanilla glaze.
Perfect for any time of day. Breakfast, brunch, dessert, or an afternoon snack with tea.
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Strawberry Danishes Ingredients
Here's everything you need to make these flaky strawberry danishes. Most of these ingredients are probably already in your kitchen.
See recipe card below this post for ingredient quantities
Strawberries
Sliced strawberries: Fresh strawberries are the star here. Choose ripe, sweet berries for the best flavor and slice them evenly so they bake nicely.
Cornstarch: Helps thicken the berry juices slightly so they don't make the puff pastry soggy.
Sugar: Just a tablespoon to sweeten the berries and help them release their natural juices.
Cream Cheese Filling
Cream cheese: Use full-fat, room-temperature cream cheese for a smooth, creamy filling. Cold cream cheese will be lumpy and hard to spread.
Powdered sugar: Sweetens the filling without adding graininess.
Vanilla extract: Adds warmth and depth to the cream cheese.
Danish Pastry
Puff pastry sheets: Store-bought frozen puff pastry is your secret weapon. Let it thaw at room temperature so it's easy to work with but still cold.
Egg: Beaten with a little water, this creates a golden, shiny finish on the baked pastries.
Sugar for topping: Optional, but a light sprinkle before baking adds a sweet crunch to the edges.
Toppings
Strawberry jam: Warm it slightly and brush it over the baked danishes for extra strawberry flavor and a glossy finish.
Powdered sugar: For a simple dusting, or mix it with milk and vanilla to make a sweet glaze.
Vanilla extract: Adds flavor to the glaze.
Milk: Thins the powdered sugar into a smooth, pourable glaze.
How to Make Strawberry Danishes
These Strawberry Danishes come together quickly. Follow these steps for perfectly flaky, golden pastries every time.
Thaw and preheat: Pull the puff pastry from the freezer and let it thaw at room temperature for about 30 to 45 minutes. Meanwhile, preheat your oven to 400°F and line two baking sheets with parchment paper.
Prepare the strawberries: Toss the sliced strawberries with sugar and cornstarch in a bowl until they're well coated. Let them sit for about 15 minutes so they start releasing their juices.
Make the cream cheese filling: Beat the room-temperature cream cheese in a bowl until it's smooth and creamy. Add the powdered sugar and vanilla, then mix until everything is well combined. Taste it and adjust the sweetness if you'd like.
Cut the puff pastry: Unfold one sheet of puff pastry into a square. Cut along the folded lines, then cut each long rectangle in half to make six smaller rectangles. Repeat with the second sheet.
Score the edges: Use a small knife to lightly score a border about ¼ inch from the edge of each rectangle. Don't cut all the way through—this border will puff up and create a little frame around your filling.
Add the filling: Spread about 1 tablespoon of cream cheese filling into the center of each pastry rectangle, staying inside the scored border.
Top with strawberries: Arrange the strawberry slices on top of the cream cheese. You can layer them however you like—rows, circles, or just a casual pile. Brush the edges of the pastry with the beaten egg, then sprinkle a little sugar over the top if you want extra sweetness.
Chill if needed: If your puff pastry feels warm or sticky, pop the baking sheets in the fridge for 15 to 20 minutes. This helps the pastry puff up properly in the oven.
Bake: Bake for 20 to 25 minutes, or until the danishes are light golden brown and the edges are crisp.
Cool: Let the danishes cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack.
Add toppings: Brush each danish with warm strawberry jam and dust with powdered sugar, or drizzle with vanilla glaze made by whisking together powdered sugar, milk, and vanilla extract.
Substitutions and Variations
This Strawberry Danishes pastry is easy to customize based on what you have on hand or your flavor preferences.
Use different berries. Swap strawberries for blueberries, raspberries, or blackberries. You can even mix a few berries together for a mixed berry danish.
Try a different jam. Apricot, raspberry, or cherry jam all work beautifully as a topping.
Add lemon zest. Stir a little lemon zest into the cream cheese filling for a bright, citrusy twist.
Use mascarpone. Swap half the cream cheese for mascarpone for an even richer filling.
Make it chocolate. Add a square of dark chocolate on top of the cream cheese before adding the strawberries.
Skip the glaze. If you prefer a less sweet danish, just dust with powdered sugar or leave them plain.
Equipment For Strawberry Danishes
You don't need much to make these bakery-style strawberry danishes, but here's what will make the process easier.
Baking sheets: One or two large baking sheets, depending on how many you're making at once.
Parchment paper: Prevents sticking and makes cleanup easy.
Mixing bowls: You'll need a few bowls for the strawberries, cream cheese filling, and egg wash.
Knife: A sharp knife or small paring knife for cutting the puff pastry and scoring the edges.
Pastry brush: Optional, but helpful for brushing the egg wash on the edges.
Storage and Reheating Tips
These strawberry puff pastry danishes are best enjoyed fresh, but they store well if you have leftovers.
Room temperature: Danishes can sit out for 2 to 3 hours after baking, but they're best eaten the same day.
Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 to 3 days.
Reheat: Warm them in a toaster oven or regular oven at 350°F for about 5 minutes to crisp up the pastry. Avoid the microwave—it makes them soggy.
Freezing: You can freeze unbaked danishes on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.
Serving Suggestions
These fresh strawberry danishes are delicious on their own, but here are a few ways to serve them.
With coffee or tea. A warm danish and a cup of coffee is a perfect lazy morning combo.
Alongside scrambled eggs. Balance the sweetness with something savory like eggs or bacon.
With yogurt and granola. Serve a danish with a bowl of Greek yogurt and granola for a filling breakfast.
As a dessert. Top with vanilla ice cream or whipped cream and serve after dinner.
If you're craving more simple, delicious breakfast ideas, try The Best Scottish Tattie Scones Recipe they're just 3 ingredients and so comforting.
Expert Tips for Perfect Strawberry Danishesks/months.
Top Tip
Here are a few tips to help you get the best results every time you make this Strawberry Danishes.
Keep the puff pastry cold. If it gets too warm, it won't puff properly. Work quickly and chill if needed.
Don't skip the egg wash. It gives the danishes that beautiful golden, shiny finish.
Use room-temperature cream cheese. Cold cream cheese is hard to spread and will have lumps.
Don't overfill. Too much filling will spill over the edges and make a mess.
Watch them closely. Ovens vary, so start checking around 18 minutes to avoid overbaking.
FAQ
What is a Strawberry Danishes?
A Strawberry Danishes is a flaky pastry made with puff pastry or sweet dough, filled with cream cheese and topped with fresh strawberries. It's often finished with jam or a glaze. Ryan once asked me if danishes were cookies, and I had to explain they're actually a breakfast pastry that's somewhere between a croissant and a sweet roll.
What is the filling made of in a Danish?
Traditional Strawberry Danishes filling is usually made with sweetened cream cheese or custard. In this recipe, we use cream cheese mixed with powdered sugar and vanilla for a tangy, slightly sweet filling that pairs perfectly with the strawberries.
Why is it called a Strawberry Danishes?
The pastry is called a danish because it originated in Denmark, though the Danes actually call it "wienerbrød," which means Viennese bread. The name stuck when Austrian bakers brought the technique to Denmark in the 1800s.
What is a Danish at Starbucks?
Starbucks sells a cheese Strawberry Danishes that's made with flaky pastry, cream cheese filling, and a sweet glaze. Their version is similar to this homemade strawberry danish, but making your own means you control the freshness and quality of the ingredients.
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Pairing
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Strawberry Danishes
Ingredients
- 5 cups strawberries washed, hulled, and thinly sliced
- 1¼ tablespoons cornstarch helps thicken strawberry juices
- 1¼ tablespoons granulated sugar lightly sweetens the fruit
- 9 oz cream cheese softened to room temperature for smooth mixing
- ⅔ cup powdered sugar sifted for lump-free filling
- 1¼ teaspoons vanilla extract adds warmth and aroma
- 2 puff pastry sheets fully thawed but still cold
- 1 large egg beaten with water for egg wash
- 1½ teaspoons water loosens egg wash consistency
- 3 tablespoons sugar optional, for crisp topping
- ⅓ cup strawberry jam warmed for easy spreading
- 1¼ cups powdered sugar for glaze option
- ¾ teaspoon vanilla extract balances glaze sweetness
- 3 tablespoons milk adjusted for drizzle consistency
Instructions
- Remove the puff pastry from the freezer and allow it to soften at room temperature while the oven preheats to 400°F, then line baking sheets with parchment paper.
- Combine the sliced strawberries, sugar, and cornstarch in a bowl and gently toss until evenly coated, then let the mixture rest to release juices.
- Beat the softened cream cheese until smooth, then blend in powdered sugar and vanilla until creamy and fully combined.
- Unfold one puff pastry sheet into a square, slice along the fold lines, then cut each long strip in half to create six rectangles.
- Lightly score a border around each rectangle about ¼ inch from the edge without cutting through the pastry.
- Spread about one tablespoon of cream cheese filling inside each bordered section, keeping the edges clear.
- Arrange the strawberries evenly over the cream cheese layer, then brush pastry edges with egg wash and sprinkle lightly with sugar if desired.
- If the dough feels soft, refrigerate the prepared pastries briefly to ensure maximum puff during baking.
- Bake until the pastries are puffed and lightly golden, rotating pans if needed for even browning.
- Allow the danishes to cool slightly before transferring to a rack to reach room temperature.
- Finish with warm strawberry jam or drizzle with vanilla glaze made by whisking powdered sugar, milk, and vanilla until smooth.
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