Name: Strawberry Danish
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Danish
Ingredients: 1 sheet puff pastry, thawed; 4 oz cream cheese, softened; 2 tbsp granulated sugar; 1/2 tsp vanilla extract; 1 cup fresh strawberries, sliced; 1 egg, beaten (for egg wash); 1/2 cup powdered sugar; 1–2 tbsp milk or lemon juice (for glaze)

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Strawberry Danish is a flaky, buttery pastry filled with sweet cream cheese and juicy strawberries, baked until golden and topped with a light glaze. It’s the kind of treat that looks bakery-fancy but is surprisingly easy to make at home. I love making it for brunch, holidays, or just when I want something sweet and satisfying with my coffee.

Why You’ll Love This Recipe

I love how this Strawberry Danish feels indulgent but comes together quickly, especially when I use pre-made puff pastry. The combo of creamy filling and fruity strawberries hits the perfect balance between rich and refreshing. Whether I serve it warm or at room temp, it always impresses with its flavor and gorgeous appearance. Strawberry Danish

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Puff pastry sheets, thawed
Cream cheese, softened
Granulated sugar
Vanilla extract
Fresh strawberries, sliced
Egg (for egg wash)
Powdered sugar (for glaze)
Milk or lemon juice (for glaze)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I roll out the puff pastry and cut it into squares or rectangles.
In a bowl, I mix the cream cheese, granulated sugar, and vanilla until smooth.
I spoon a dollop of the cream cheese filling into the center of each pastry square.
I top with a few strawberry slices, then fold the edges slightly or leave them open-faced.
I brush the edges with egg wash and bake for 15–18 minutes, or until golden and puffed.
Once cooled slightly, I drizzle a glaze made of powdered sugar and milk or lemon juice over the top.

Servings and timing

This recipe makes about 6–8 danishes, depending on the size. It takes 10 minutes to prep and 15–18 minutes to bake—ready in about 30 minutes.

Variations

I use strawberry jam or compote instead of fresh berries when out of season.
I swap strawberries for blueberries, raspberries, or peaches.
For extra flavor, I add lemon zest to the cream cheese filling.
I make a braid-style danish by cutting slits on the sides of a large rectangle and folding them over the filling.
I sprinkle sliced almonds or coarse sugar on top before baking for crunch.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I place them in a 300°F oven for about 5–7 minutes. They’re best served warm or at room temperature.

FAQs

Can I use frozen strawberries?

I prefer fresh for the best texture, but I’ve used thawed, well-drained frozen berries when needed.

Can I make these ahead?

Yes. I assemble them, cover, and refrigerate overnight. I bake them fresh in the morning.

Do I have to use puff pastry?

No, but it’s the easiest and flakiest option. Crescent dough or homemade danish dough also works.

How do I keep the filling from leaking?

I keep the filling centered and don’t overfill. Folding or crimping the edges slightly helps, too.

Can I freeze them?

Yes, after baking and cooling. I freeze them in a single layer, then reheat in the oven for best texture.

Conclusion

Strawberry Danish is one of my favorite quick pastries—it’s flaky, creamy, and full of fresh fruit flavor. Whether I make it for guests or just treat myself on a slow morning, it always feels special without taking much time or effort. Once I learned how easy it is to make at home, I never looked back.