This Strawberry Cream Danish recipe makes bakery-pretty pastries with minimal effort, thanks to ready-rolled puff pastry and a simple, silky cream layer. You’ll shape them neatly (hearts if you like), add a vibrant fruit topping, and bake until puffed and bronzed. The result: crisp layers that shatter delicately, a mellow vanilla cream, and bright strawberry sweetness in every bite.
Why You’ll Love This Strawberry Cream Danish
- Fuss-Free & Fast: Store-bought puff pastry means no lamination; you’re eating warm danish in roughly half an hour.
- Beautiful Results: That dramatic rise and glossy fruit finish look patisserie-level without fancy tools.
- Balanced Flavor: Buttery flakes meet lightly sweet vanilla cream and fresh, tangy-sweet strawberries—never cloying.
- Beginner-Friendly: Simple mixing, clear shaping cues, and forgiving baking times.
- Flexible & Seasonal: Swap in your favorite berries or stone fruit and keep the method the same.
- Great for Brunch or Dessert: Serve warm for breakfast, or cool and dust with sugar for an elegant dessert platter.
What Is Strawberry Cream Danish?
A danish is a laminated pastry—layers of dough and fat folded together—that bakes up airy and crisp. Classic versions are made from yeasted doughs, but home bakers can achieve a similar experience with high-quality puff pastry. Here, each pastry is formed with a shallow “well” that holds a creamy vanilla filling and sliced strawberries. As the puff rises, the edges turn golden and flaky while the center stays soft and creamy, creating that signature contrast of crisp shell and tender heart.
Strawberry Cream Danish
Ingredients
Puff Pastry Base
- 2 sheets ready-rolled puff pastry (about 9–10 inches each), thawed but still cool
- 1 tbsp all-purpose flour for light dusting (optional)
- 2 sheets parchment paper for lining trays
Vanilla Cream Layer
- 225 g dairy-free cream cheese cold but pliable
- 2.5 tbsp granulated sugar adjust to taste
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour helps the cream set
Strawberry Topping
- 14 pieces fresh strawberries hulled and thinly sliced
“Egg-Free” Brushing & Optional Shine
- 3 tbsp dairy-free milk for brushing pastry edges
- 2 tsp granulated sugar for a light sparkle (optional)
- 2 tbsp smooth apricot jam warmed and thinned with water for a glossy finish (optional)
Instructions
- Step 1 – Prep and Preheat: Preheat oven to 180°C fan / 200°C static (350–400°F). Line two baking trays with parchment paper. Keep pastry chilled until needed.
- Step 2 – Make the Vanilla Cream: Beat cream cheese, sugar, and vanilla until smooth. Mix in flour just to combine. The mixture should be creamy and pipeable.
- Step 3 – Roll and Cut Shapes: Unroll pastry and cut into hearts or desired shapes. Transfer to trays, spacing well. Re-roll scraps to make extra pieces.
- Step 4 – Create the “Well”: Lightly press a border ½–1 cm inside each shape to create a shallow indent without cutting through.
- Step 5 – Add the Cream and Fruit: Spoon or pipe about 1 tablespoon of vanilla cream into the center of each pastry. Top with 2–4 strawberry slices.
- Step 6 – Brush and Sprinkle: Brush edges with dairy-free milk and sprinkle with sugar if using.
- Step 7 – Bake to Golden Perfection: Bake for 10–15 minutes until edges are golden and puffed. Rotate trays halfway for even baking.
- Step 8 – Optional Glaze & Serve: While warm, brush with thinned apricot jam for shine. Cool slightly before serving. Dust with powdered sugar if desired.
Notes
Ingredients for Strawberry Cream Danish
Puff Pastry Base
- 2 sheets ready-rolled puff pastry (about 9–10 inches each), thawed but still cool
- All-purpose flour for light dusting (optional, if your pastry is sticky)
- Parchment paper for lining trays
Vanilla Cream Layer
- 8 oz (225 g) dairy-free cream cheese, cold but pliable
- 2–3 tbsp granulated sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour (helps the cream set)
Strawberry Topping
- 12–14 fresh strawberries, hulled and thinly sliced
“Egg-Free” Brushing & Optional Shine
- 2–3 tbsp dairy-free milk, for brushing pastry edges
- 1–2 tsp granulated sugar, for a light sparkle (optional)
- 2 tbsp smooth apricot jam, warmed and thinned with a splash of water, for a glossy finish (optional)
Ingredient Notes
- Puff Pastry: Use a good-quality brand made with plant-based fat or butter. Keep it cold until shaping for the best rise.
- Dairy-Free Cream Cheese: Choose a brand with a firm, creamy texture. The small amount of flour stabilizes the filling so it won’t run.
- Sweetness Level: Start with 2 tablespoons sugar in the cream; you can always dust finished pastries with powdered sugar if you prefer a lighter sweetness inside.
- Strawberries: Slice thin so they soften and glaze without weighing the pastry down. Pat dry if very juicy—excess moisture can soften the center too much.
- Apricot Jam Finish: Brushing warm pastries with a little thinned jam gives bakery-style sheen and a whisper of fruity aroma.
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Step-by-Step Instructions
Step 1 – Prep and Preheat
Heat the oven to 180°C fan / 200°C static (350–400°F) depending on your oven’s temperament. Line two baking trays with parchment. Keep pastry in the fridge until everything else is ready.
Step 2 – Make the Vanilla Cream
In a medium bowl, beat dairy-free cream cheese, sugar, and vanilla until smooth. Sprinkle in flour and mix just to combine. The texture should be creamy, pipeable, and not runny.
Step 3 – Roll and Cut Shapes
Unroll one pastry sheet on its paper. If making hearts, cut 4–6 large hearts using a cutter or a template and a small knife. Transfer to the lined tray, spaced well. Repeat with the second sheet. Leftover dough can be gently stacked (not kneaded) and rolled once to make 2–3 extra pastries.
Step 4 – Create the “Well”
With a smaller heart cutter (or the tip of a paring knife), gently press ½–1 cm inside the edge of each pastry to indent a border—do not cut through. This keeps the edges puffed and the center slightly lower to hold the filling.
Step 5 – Add the Cream and Fruit
Spoon or pipe a tablespoon of the vanilla cream into each indent and smooth lightly. Top with 2–4 strawberry slices, fanning them neatly but keeping them inside the border.
Step 6 – Brush and Sprinkle
Brush pastry edges with dairy-free milk. Sprinkle the edges with a pinch of sugar if you’d like a crackly finish.
Step 7 – Bake to Golden Perfection
Bake for 10–15 minutes, until the edges are deeply golden and puffed and the bottoms are crisp. Rotate trays halfway if your oven browns unevenly. The centers should look set and slightly glossy from the berry juices.
Step 8 – Optional Glaze & Serve
While warm, brush strawberries lightly with thinned apricot jam for shine. Let cool on the tray for 2–3 minutes, then transfer to a rack. Serve warm or at room temperature. Dust with powdered sugar just before serving, if you like.
Pro Tips for Success
- Work Cold: Cold pastry equals better lift. Keep one sheet chilled while you shape the other.
- Press, Don’t Cut: The shallow inner indent encourages the border to rise higher than the center—classic danish look with minimal effort.
- Thin Slices Win: Paper-thin strawberries glaze beautifully and won’t weigh down the middle.
- Avoid Soggy Bottoms: Line trays with parchment, not silicone mats, and don’t overload the center with cream or fruit.
- Shine Like a Bakery: A quick brush of warmed jam adds professional gloss and helps protect the fruit from drying.
- Serve Fresh: Puff pastry is best within hours of baking. If you need to hold them, revive briefly in a hot oven for 3–5 minutes.
- Batch Smart: Bake one tray at a time for the most even rise if your oven has hot spots.
Flavor Variations
- Strawberry-Lemon Cream: Add ½ tsp finely grated lemon zest to the cream and a tiny squeeze of lemon over the sliced berries.
- Berry Medley: Swap in raspberries and blueberries (halve blueberries if large) for a mixed-berry danish.
- Vanilla Bean Specks: Use the seeds from ½ vanilla bean for a luxurious look and aroma.
- Chocolate Drizzle: Once cooled, zigzag with a little melted chocolate for a dessert-plate finish.
- Almond Kiss: Sprinkle a few sliced almonds along the border before baking for a delicate crunch.
Serving Suggestions
Serve warm pastries with hot tea or coffee for breakfast or brunch. For a dessert plate, add a dollop of lightly sweetened yogurt or coconut whip and a few extra berry slices. If you’re entertaining, arrange the danishes on a platter, brush with jam for a high-gloss sheen, and finish with a light snowfall of powdered sugar at the table—instant drama.
Storage and Freezing Instructions
- Room Temperature: Best the day they’re baked. Keep at cool room temp for up to 4 hours.
- Refrigerate: Store leftovers in an airtight container for 1–2 days. Re-crisp in a 190°C/375°F oven for 5–7 minutes.
- Freeze (Unbaked): Assemble without the strawberry slices; freeze on a tray until solid, then bag for up to 1 month. Bake from frozen, adding sliced strawberries halfway through the bake.
- Freeze (Baked): Freeze baked, unglazed pastries up to 1 month. Reheat at 190°C/375°F for 6–8 minutes, then brush with warmed jam.
Nutrition Facts (Per Serving)
Makes 10–12 pastries (nutrition for 1 of 12, estimate).
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 220 | 3 g | 24 g | 13 g | 1 g | 150 mg |
Values are approximate and vary with pastry brand, filling amounts, and pastry size.
FAQ About Strawberry Cream Danish
Can I make these the night before?
Yes. Cut and indent the pastry, then refrigerate on a tray. Mix the cream and keep it covered. Assemble with cream and berries right before baking to preserve maximum puff and crispness.
My pastry didn’t puff much—what happened?
Likely the pastry warmed up during shaping or the oven wasn’t hot enough. Keep pastry cold, preheat thoroughly, and avoid overloading the center with heavy toppings.
Do I need to dock (fork-poke) the centers?
Not for this style. The pressed inner border is enough to keep the center slightly lower while allowing the edges to rise dramatically.
Can I use a different fruit?
Absolutely. Thinly sliced peaches, nectarines, or pears work beautifully. Aim for ripe-but-firm fruit and blot any excess moisture before topping.
How do I get ultra-glossy fruit like a bakery?
Warm a spoonful of apricot jam with a splash of water, strain if needed, and brush lightly over the fruit as soon as the pastries come out of the oven.
Can I make these gluten-free?
Yes—use a gluten-free puff pastry brand and swap the flour in the cream for a gluten-free blend. Keep everything else the same.
Can I add a cheesecake-style twist?
For a thicker, more cheesecake-like center, increase the cream to 1–1½ tablespoons per pastry and bake toward the longer end of the range so it sets fully.
TastyInspo Notes
- Keep one pastry sheet in the fridge while cutting the other for maximum lift.
- For perfect hearts, trace a cardboard template and cut around it with a small, sharp knife.
- When re-rolling scraps, stack rather than knead to preserve layered structure.
- If your strawberries are very juicy, toss slices with a pinch of sugar and a tiny squeeze of lemon, then pat dry.
- A dusting of powdered sugar right before serving gives instant patisserie vibes.
- For tidy edges, trim any wildly puffed corners with kitchen scissors once the pastries are cool.
Final Thoughts
Strawberry Cream Danish delivers big bakery energy with small-home-kitchen effort. By leaning on ready-rolled puff pastry and a stabilized vanilla cream, you get consistent, lofty results every time. The pleasures are immediate—crackly edges, a creamy center, and that bright pop of strawberry—and the method is easy enough to pull off before brunch guests arrive. Keep your pastry cold, slice your fruit thin, and don’t skip the quick glossy brush; your platter will look like it came from behind a glass display case.