Jump to recipeTip: To get a jump-start on this recipe, you can cut and shape the puff pastry dough ahead of time. Tightly cover with plastic wrap and store the pieces in the refrigerator for up to two days or in the freezer for up to one month.
Yields:
12 serving(s)
Prep Time:
55 mins
Total Time:
1 hr 45 mins
These strawberry danishes look like something you’d pick up from your favorite bakery, but they’re surprisingly simple to make at home. The secret? Store-bought puff pastry that bakes up beautifully golden, crisp, and flaky every time. Each pastry is layered with a smooth, lightly tangy lemon cream cheese filling, then topped with juicy, fresh strawberries for a burst of bright flavor.
After a second bake, the danishes come out perfectly puffed and irresistible, ready for a generous drizzle of sweet-tart lemon glaze that brings everything together. The result is a treat that feels elegant yet completely doable—even on a busy morning.
Whether you’re planning a special Easter brunch, celebrating Mother’s Day, or just want to make an ordinary morning feel extra special, these danishes are a standout. They strike the perfect balance between breakfast and dessert, making them just as welcome alongside an iced coffee in the morning as they are for a sweet afternoon pick-me-up.
What is a strawberry danish made of?
A strawberry danish is made with flaky puff pastry, a sweet cream cheese filling, fresh strawberries, and a simple glaze, often flavored with lemon or vanilla. They're a perfect treat for breakfast or dessert!
Can you use frozen strawberries for strawberry danish?
No, you'll need fresh berries for this recipe. Frozen strawberries release too much liquid, which can make the pastries soggy.
Can you use crescent dough instead of puff pastry?
For bakery-style danishes, stick with puff pastry. Crescent dough is softer, less flaky, and puffs up less than puff pastry, so it doesn't work well for this recipe.
Is puff pastry difficult to work with?
Not at all—just keep it cool! If puff pastry gets too warm, the butter melts, preventing those crisp, flaky layers from forming. Work quickly, handle it minimally, and if it starts feeling sticky or soft, pop it in the fridge or freezer until firm but pliable. A little chill goes a long way!
Can you make strawberry danish ahead of time?
These pastries are best enjoyed the day they're made. If you have leftover danishes, they can be stored in an airtight container in the refrigerator for up to three days. Pop them in 300-degree Fahrenheit oven or toaster oven to reheat.
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Ingredients
- 1 1/2 cups sliced fresh strawberries (about 8 ounces)
- 1/3 cup plus 2 Tbsp. granulated sugar
- 1 tsp. lemon zest and 1 Tbsp. plus 1 teaspoon fresh lemon juice (from 1 lemon)
- 1 (8-ounce) package cream cheese, at room temperature
- 1 large egg yolk, plus 1 large egg, beaten
- 1 tsp. vanilla extract
- All-purpose flour, for dusting
- 1 (17.3-ounce) package frozen puff pastry, thawed
- 1 tsp. cornstarch
- 1/2 cup powdered sugar, plus more as needed
Directions
- Step 1Position an oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Step 2In a medium bowl, toss the strawberries with 2 tablespoons of the granulated sugar and 1 tablespoon of the lemon juice. Allow the mixture to sit at room temperature until ready to use.
- Step 3Meanwhile, in a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Add the lemon zest and remaining ⅓ cup granulated sugar and beat on medium speed until creamy, 2 to 3 minutes, scraping the bottom and sides of the bowl as needed. Beat in the egg yolk and vanilla until well combined, about 1 minute.
- Step 4On a lightly floured surface, unfold 1 sheet of the thawed puff pastry, keeping the other one in the refrigerator. Using a lightly floured rolling pin, roll the sheet into a 12-by-8-inch rectangle, trimming as necessary. Using a sharp knife or pizza cutter, cut the sheet in half lengthwise to create 2 (12-by-4-inch) strips. Cut each strip into thirds crosswise to form 6 (4-inch) squares, trimming to size. Place the squares on one of the prepared baking sheets.
- Step 5Brush the edges of each square with the beaten egg. Fold each corner in about 1 ½ inches towards the center and press to adhere. Use a fork to prick the center of the pastry 3 to 4 times. Brush with more egg wash. Cover and refrigerate the squares while you repeat the process with the remaining puff pastry sheet.
- Step 6Bake the squares until puffed, dry, and very lightly golden, 10 to 12 minutes.
- Step 7Meanwhile, drain the strawberries. Return them to the bowl and toss them with the cornstarch.
- Step 8With the back of a spoon, gently press down the centers of the pastry squares that may have puffed up high during baking. Scoop about 2 tablespoons of the cream cheese mixture into the center of each pastry; use a knife to smooth it. Top the cream cheese with a few strawberries.
- Step 9Bake until the puff pastry is golden brown, 25 to 30 minutes, rotating the pans and swapping them between the top and bottom racks after 20 minutes. Allow the pastries to cool for 5 minutes on the baking sheets before moving them to a wire rack.
- Step 10In a medium bowl, whisk together the powdered sugar and the remaining 1 teaspoon lemon juice until smooth and thick. Add additional powdered sugar, 1 tablespoon at a time, or water, 1 teaspoon at a time, until a thick, pourable consistency is reached.
- Step 11Drizzle the danishes with the lemon glaze.
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