The first time I made these strawberry danishes, the kitchen smelled like a bakery for an hour.
They are one-sheet puff pastry miracles: flaky edges, tangy cream cheese, and bright strawberries in every bite.
If you are looking for a show-stopping yet simple brunch pastry, this recipe delivers on texture and speed.
Try serving them warm with coffee; they disappear fast.
Why You’ll Love This Recipe
- Ready in under 30 minutes with store-bought puff pastry.
- Balanced sweetness: just enough sugar to brighten fresh strawberries without drowning the cream cheese.
- Impressive presentation: folds create a golden, layered frame for the filling.
- Flexible: swap fruit or add a glaze for different occasions.
The interplay of flaky puff pastry and a silky cream cheese center creates a stress-free contrast: the pastry shatters with a light crisp while the cream cheese stays smooth and slightly tangy, letting the strawberries sing. The chopped strawberries release a little juice as they bake, which lightly macerates against the cheese, giving a slightly jammy finish without needing extra simmering. Overall, you get a dynamic mouthfeel — crunchy, creamy, and bright — that feels indulgent but is surprisingly easy.
"Five stars — these were the easiest, most restaurant-style pastries I’ve made at home. My kids asked for seconds!" — a delighted reader
Key Ingredients
Puff pastry: Use a high-quality, all-butter puff pastry if possible. All-butter versions (brands vary by region) give a deeper, more savory butter flavor and create superior rise and crisp layers compared with margarine-based options.
Fresh strawberries: Choose firm, ripe strawberries that are bright red with no mushy spots. Firmer berries hold shape when chopped and bake without turning to liquid, preserving both texture and color.
Cream cheese: Full-fat cream cheese gives the smoothest, creamiest filling and resists weeping in the oven. Soften it well at room temperature for easiest mixing and the silkiest mouthfeel.
Vanilla extract and sugar: Vanilla rounds the tang of cream cheese and lifts the fruit flavors, while splitting the sugar between the filling and on top controls sweetness and encourages slight caramelization on the fruit.
Full ingredient list:
- 1 sheet of puff pastry
- 1 cup fresh strawberries, chopped
- 2 tablespoons sugar
- 2 ounces cream cheese, softened
- 1 egg (for egg wash)
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment or a silicone mat to prevent sticking and encourage even browning.
Pro Tip: The oven must be fully preheated so the puff pastry puffs immediately; you’ll know it’s ready when the oven beep indicates steady 400°F and the racks are centered.
Step 2: Roll and cut the pastry
Lightly flour a work surface and roll the thawed puff pastry just to even it out; you don’t need to press thin.
Cut into 3–4 squares depending on desired size — aim for evenly sized pieces so baking time stays consistent.
Pro Tip: Work quickly and keep the pastry cool; if it gets warm and sticky, chill for 10 minutes before cutting.
Step 3: Make the cream cheese filling
In a mixing bowl, beat the softened cream cheese with the vanilla and half the sugar until completely smooth.
Scrape down the bowl and taste; the mixture should be slightly tangy with a hint of sweetness.
Pro Tip: Use a mini whisk or handheld mixer to eliminate any lumps; perfectly smooth filling prevents pockets of uneven texture.
Step 4: Assemble the danishes
Place about a tablespoon of the cream cheese mixture into the center of each pastry square.
Top with a spoonful of chopped strawberries and sprinkle with the remaining sugar to encourage light maceration.
Pro Tip: Leave about 1/2 inch clear at the edges so you can fold the corners without crowding the filling. The pastry edges will brown and crisp beautifully.
Step 5: Fold, egg wash, and bake
Fold the corners of each pastry toward the center, pinching to seal lightly but not overly tight; you want openings for steam to escape.
Brush the tops with beaten egg to achieve a glossy, golden finish. Bake for 15–20 minutes until the pastries are puffed and golden brown.
Pro Tip: Rotate the pan halfway for even color. You’ll know they are done when the layers are visibly separated and the centers look set.
Step 6: Cool and finish
Remove danishes from the oven and allow them to cool on the sheet for a few minutes.
Dust with powdered sugar before serving to add a delicate sweetness and bakery-like appearance.
Pro Tip: Serve warm or at room temperature — warm pastries show the cream cheese at its creamiest and the crust at its flakiest.
Expert Tips for Success
- Chill the puff pastry frequently: Keeping pastry cold ensures maximum lift. If your kitchen is warm, pop the cut tray in the fridge for 10 minutes before baking. This slows butter softening and preserves the laminated layers.
- Use room-temperature but not melted cream cheese: Softer cream cheese mixes easier and prevents lumps, but if it’s too warm the filling can become loose and weep during baking. Aim for soft but still cool to the touch.
- Macerate the berries lightly with sugar if they’re underripe: For tart or underripe strawberries, toss them in a teaspoon of sugar and let sit 10 minutes to bring out juices and sweetness. Drain any excess liquid before assembling to avoid soggy bottoms.
- Egg wash technique: Use a small brush and apply a thin, even layer over the pastry, avoiding the filling. This avoids a shiny but burned center and produces an even golden color.
- Watch your oven temperature: Conventional ovens can run hot; if your edges brown too quickly but centers are pale, lower to 375°F and extend bake time by a few minutes. Conversely, if puffing is poor, verify that the oven reached 400°F before baking.
- Prevent soggy bases: Bake on a preheated heavy baking sheet or use a perforated pizza pan for better airflow. Alternatively, place a second baking sheet under the first to help crisp the bottom.
- Make-ahead shortcut: Assemble danishes on the tray, then cover tightly and refrigerate up to 4 hours before baking. Bring back to chilled state and add an extra minute or two to baking if the pastry warmed.
- Texture control with flouring: Lightly flour the rolling surface — too much flour incorporated into the pastry can toughen edges. Dust and shake off excess flour before cutting.
Storage & Freezing
Fridge: Store leftover danishes in an airtight container for up to 2 days. Place a paper towel under the pastries to absorb any moisture and keep the bottoms crisper. When refrigerated, the pastry will soften; reheat to restore flakiness.
Freezer: To freeze, flash-freeze baked danishes on a tray until solid, then transfer to a freezer bag with layers separated by parchment. Freeze for up to 1 month for best texture. Thaw overnight in the fridge before reheating.
Reheating: Reheat at 325°F (160°C) for 8–10 minutes from refrigerated, or 12–15 minutes from frozen. Use a lower temperature than original bake to gently warm the filling without burning the exterior. A quick 30-second zap in the microwave helps soften the center before oven reheating but will slightly sacrifice flakiness.
Variations & Substitutions
- Lemon-Blueberry: Swap strawberries for blueberries and stir 1 teaspoon lemon zest into the cream cheese for a bright citrus lift. Pairing citrus with blueberry reduces perceived sweetness.
- Nutty Honey: Add a teaspoon of honey to the cream cheese and sprinkle chopped toasted almonds on top before baking for added crunch and aroma.
- Vegan swap: Use a plant-based puff pastry and a thick cashew cream cheese alternative; brush with a non-dairy milk wash for color. Baking times remain similar but watch for coloring differences.
- Overnight fruit compote: If you prefer a less juicy result, simmer chopped strawberries with a tablespoon of sugar until thickened, cool, and use as filling. This gives concentrated flavor and prevents leak-through.
- Chocolate twist: Add a few small dark chocolate chips beneath the cream cheese for a melty streak in the center that complements strawberries. For a decadent dessert, drizzle melted chocolate after baking.
In my experience, pairing danishes with other simple strawberry treats makes a lovely spread; try them alongside chocolate-dipped strawberry cheesecake for a party brunch.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them thoroughly. Frozen berries release more liquid when baking, which risks a soggy base. Pat them dry and, if very juicy, toss with a teaspoon of cornstarch to bind excess moisture.
Q: How do I prevent the pastry from becoming soggy under the filling?
A: Bake on a preheated heavy sheet, keep the filling compact (don’t overload), and avoid excess fruit juice. A very thin layer of jam or a light egg wash on the pastry center before adding filling creates a barrier that reduces soaking.
Q: Can I make these ahead for a brunch?
A: Assemble them a few hours in advance and refrigerate (covered). Bake just before serving. For a longer delay, assemble and freeze unbaked on a tray, then bake from frozen adding a few extra minutes.
Q: Is there an egg-free egg wash substitute that still browns?
A: Yes — brush with whole milk, cream, or a mix of milk + a dash of sugar to encourage browning. Non-dairy milks like oat or soy also produce decent color.
Q: What’s the best way to reheat for a large group?
A: Arrange on a sheet pan in a single layer and reheat in a 325°F oven until warmed through and crisp, about 8–12 minutes depending on size. This preserves flakiness for a crowd.
Final Thoughts
These strawberry danishes are proof that impressive pastries don’t need hours of effort.
They’re perfect for brunch, a quick dessert, or when you want to bake without fuss.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest to save it for later.
Conclusion
If you want a reference for a slightly different spin on this idea, check this Easy Strawberry Cream Cheese Danish from Casual Foodist for another approachable technique.
For an alternative take with step-by-step photos and tips, see the Easy Strawberry Cream Cheese Danish at The Recipe Rebel.
Strawberry Danishes
Ingredients
Pastry and Filling
- 1 sheet Puff pastry Use high-quality, all-butter puff pastry for best results.
- 1 cup Fresh strawberries, chopped Choose firm, ripe strawberries.
- 2 tablespoons Sugar Half for the filling and half for sprinkling.
- 2 ounces Cream cheese, softened Full-fat cream cheese works best.
- 1 each Egg, for egg wash Beaten, for brushing on pastries.
- 1 teaspoon Vanilla extract Enhances flavors of the filling.
- to taste Powdered sugar, for dusting Adds sweetness and a bakery-like appearance.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly flour a work surface and roll out the thawed puff pastry. Cut it into 3–4 squares.
Making the Filling
- In a bowl, beat the softened cream cheese with the vanilla and half the sugar until smooth.
Assembling the Danishes
- Place about a tablespoon of the cream cheese mixture onto each pastry square.
- Top each with a spoonful of chopped strawberries and sprinkle with remaining sugar.
- Fold the corners of each square towards the center and pinch to seal lightly.
- Brush the tops with the beaten egg.
Baking
- Bake in the preheated oven for 15–20 minutes or until the pastries are puffed and golden brown.
Cooling and Finishing
- Remove from oven, let cool briefly, and dust with powdered sugar before serving.
