Strawberry Cream Cheese Danish Recipe: An Impressively Easy Breakfast Pastry

There’s something truly special about presenting a homemade pastry that looks like it came from a professional bakery. The good news? With this stunning strawberry cream cheese danish recipe, that moment is just about an hour away. Imagine buttery, flaky puff pastry cradling a cloud of sweet, lemony cream cheese, topped with glossy, jammy strawberries and a whisper of almond glaze.

It’s the perfect harmony of textures and flavors, rich, tart, sweet, and crisp all in one beautiful, free-form pastry. Whether it’s for a leisurely weekend brunch, a holiday morning, or just because you deserve something lovely, this danish is your secret weapon for creating edible joy with minimal effort.

WHY THIS STRAWBERRY CREAM CHEESE DANISH RECIPE IS A MUST-MAKE

This strawberry cream cheese danish recipe is a guaranteed winner for three brilliant reasons.

• First, it uses store-bought puff pastry as a flawless, time-saving shortcut, delivering that coveted, buttery flakiness we all love.
• Second, the cream cheese filling is effortlessly elegant, needing just a bowl and a spoon to come together.
• Finally, the fresh strawberry topping adds a vibrant, fruity freshness that balances the richness perfectly.

It’s an approachable recipe that yields spectacular, bakery-worthy results, making you look like a pastry pro with confidence.

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WHAT YOU’LL NEED FOR THE PERFECT DANISH

Gather these simple ingredients for a pastry that promises maximum reward for minimal effort.

For the Pastry & Base:

• 1 sheet (about 8-9 oz) frozen puff pastry, thawed. This is the hero ingredient that does all the flaky work for you.
• 1 large egg, beaten with 1 teaspoon of water (for the egg wash).
• 2 tbsp coarse sugar or sliced almonds (optional, for extra crunch and sparkle).

For the Cream Cheese Filling:

• 8 oz (one block) full-fat cream cheese, softened to room temperature.
• ¼ cup granulated sugar.
• 1 large egg yolk.
• 1 tsp pure vanilla extract.
• Zest of 1 small lemon (about 1 teaspoon). This brightens the entire filling.

For the Strawberry Topping:

• 1 ½ cups fresh strawberries, hulled and sliced.
• 2 tbsp strawberry jam or preserves.
• 1 tsp cornstarch mixed with 1 tsp water (to thicken the juices).

For the Optional Glaze:

• ½ cup powdered sugar.
• 1-2 tbsp milk or cream.
• ¼ tsp almond or vanilla extract.

THE TOOLS YOU’LL NEED

You’ll need a baking sheet lined with parchment paper, a mixing bowl, an electric hand mixer or a sturdy whisk, a rolling pin, and a sharp knife or pizza cutter. A pastry brush is helpful for the egg wash.

STEP-BY-STEP: HOW TO BUILD YOUR DANISH

Follow these simple steps to create a beautiful, rustic strawberry cream cheese Danish.

PREPARE THE PUFF PASTRY

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the thawed puff pastry sheet into a rough 10×14-inch rectangle. Carefully transfer it to the prepared baking sheet. Using a sharp knife, lightly score a 1-inch border around the entire edge of the pastry, being careful not to cut all the way through. This border will puff up beautifully to contain the filling.

MAKE THE CREAM CHEESE FILLING

In a medium bowl, beat the softened cream cheese and granulated sugar together until completely smooth. Beat in the egg yolk, vanilla extract, and lemon zest until just combined. This filling is the luxurious heart of your strawberry cream cheese danish.

ASSEMBLE THE DANISH

Spread the cream cheese filling evenly within the scored border of your pastry. In a small bowl, gently toss the sliced strawberries with the jam and the cornstarch slurry. Arrange the strawberry mixture artfully over the cream cheese layer. Fold the scored border edges up and over the filling, pinching the corners gently to hold their shape. Brush the exposed pastry border generously with the egg wash and sprinkle with coarse sugar or almonds if using.

BAKE TO GOLDEN PERFECTION

Bake for 20-25 minutes, or until the pastry is deeply puffed and golden brown, and the filling is set. The strawberries will be soft and bubbling. Let the danish cool on the baking sheet for at least 20 minutes before adding glaze. This cooling time allows the filling to set for cleaner slicing.

FINISH WITH A SWEET GLAZE

While the danish cools, whisk together the powdered sugar, milk, and extract until you have a thick but drizzle-able glaze. Drizzle it over the slightly warm danish in a zig-zag pattern. Slice and serve warm or at room temperature.

TIPS AND TRICKS FOR THE BEST DANISH

• Puff Pastry Wisdom: Thaw your puff pastry in the fridge overnight, not on the counter, for the easiest handling and best rise.
• Room Temperature is Key: Softened cream cheese is essential for a lump-free, silky filling.
• Don’t Skip the Score: Scoring the border ensures it puffs up around the filling, creating a beautiful, contained pastry.
• Customize Your Fruit: This strawberry cream cheese danish recipe works wonderfully with blueberries, raspberries, or a mix!

DELICIOUS VARIATIONS TO TRY

• Almond Cream Cheese Danish: Add ¼ cup of almond paste to the cream cheese filling and top with sliced almonds before baking.
• Cheesecake Berry Danish: Swirl 2 tablespoons of berry jam into the cream cheese filling before adding the fresh strawberries.
• Individual Danish: Cut the pastry into 6 squares, add a dollop of filling and berries to the center of each, and fold the corners toward the center.

MAKE-AHEAD, STORAGE & FREEZING GUIDE

This strawberry cream cheese danish recipe is best served the day it’s made. However, you can prepare the filling and slice the strawberries a day ahead, storing them separately in the fridge. Assemble just before baking. Store any leftovers, covered loosely, at room temperature for up to a day, or in the fridge for up to 3 days.

Reheat gently in a toaster oven to restore crispness. The unbaked, assembled danish can be frozen on the baking sheet, then wrapped tightly and frozen for up to a month. Bake from frozen, adding 5-10 minutes to the bake time.

TROUBLESHOOTING COMMON DANISH ISSUES

• “My pastry didn’t puff.” The pastry may have been over-handled or the oven wasn’t hot enough. Ensure your oven is fully preheated.
• “The filling leaked.” This can happen if the border wasn’t scored deeply enough or if there was a tear in the pastry. Ensure a solid, scored border.
• “The bottom is soggy.” Baking on parchment paper directly on the oven rack (not on a dark pan) can help. Also, ensure your strawberries aren’t overly wet; pat them dry if very juicy.

HOW TO SERVE YOUR HOMEMADE PASTRY

Serve slightly warm or at room temperature. It’s perfect with a cup of coffee or tea as a luxurious breakfast, elegant brunch centerpiece, or afternoon treat. A dollop of whipped cream or a scoop of vanilla ice cream turns it into a fabulous dessert.

A QUICK NUTRITION NOTE

This strawberry cream cheese danish is an indulgent, special-occasion pastry. For a slightly lighter version, you can use reduced-fat cream cheese, though the texture may be less rich.

MY STORY: WHY THIS DANISH IS A BRUNCH HERO

I created this strawberry cream cheese danish recipe for a Mother’s Day brunch where I wanted something showstopping but stress-free. The moment it came out of the oven, golden and fragrant, I knew it was a keeper. It has since become my most-requested recipe for celebrations, a symbol of sweet, shared moments that appear far more complicated than they are. That’s the kind of recipe I love to share.

FINAL CHECKLIST BEFORE YOU BAKE

• Puff pastry is thawed but cool.
• Cream cheese is at room temperature.
• Strawberries are hulled and sliced.
• Oven is fully preheated to 400°F (200°C).
• Baking sheet is lined with parchment.

FREQUENTLY ASKED QUESTIONS

Can I use frozen strawberries?

I don’t recommend it for this strawberry cream cheese danish recipe, as frozen berries release too much water and will make the pastry soggy. Fresh is best.

Can I make this without lemon zest?

Yes, you can omit it, but the zest adds a wonderful brightness that cuts the sweetness. A teaspoon of vanilla or almond extract can be used instead.

How do I prevent the glaze from melting and disappearing?

Ensure the danish is no longer piping hot when you drizzle the glaze. It should be just warm or nearly at room temperature so the glaze sets on top.