Name: Strawberry Danish
Prep time: 15 min
Cook time: 18 min
Ingredients: 1 sheet puff pastry (thawed); 4 oz cream cheese (softened); 2 tbsp granulated sugar; ½ tsp vanilla extract; ¼ cup strawberry jam; 6-8 fresh strawberries (sliced); 1 egg (beaten (for egg wash)); 1 tbsp milk; 2 tbsp turbinado sugar (or coarse sugar); ½ cup powdered sugar; 1 tbsp milk; ¼ tsp vanilla extract

Jump to Recipe

Strawberry Danish Pastries are made with flaky puff pastry, sweet cream cheese, and juicy strawberries, everything you want in a bakery-style breakfast. You only need a few simple ingredients, and the process is quick, easy, and totally worth it. These are perfect with a cup of coffee, for brunch, or whenever you’re in the mood for something sweet.

Strawberry Danish by Tessie's Table. — Photo Credit: Tessie’s Table.

This recipe is a solid go-to when you want something sweet with a few shortcuts! Puff pastry does most of the work, and the combo of jam, cream cheese, and fresh strawberries never lets you down. Great for brunch spreads, showers, or just making a random weekday feel a little bit better. They’re best fresh out of the oven, but honestly, I’ve never had one hang around long enough to test that theory so far.

Why you’ll love these Strawberry Danish

Fast and easy:
Store-bought puff pastry saves you time, and the whole thing comes together in about 30 minutes—no stress, no fuss.
Tastes amazing:
That creamy vanilla filling with sweet strawberry jam and fresh berries? It’s a total flavor win with just the right mix of textures.
Great for any time of day:
Serve them at breakfast, make them for dessert, or keep them around for an afternoon coffee break. They work for pretty much any occasion.

Four Strawberry Danish on a Pink board with a bowl of sugar and fresh strawberries all around.

Puff Pastry Cravings Are Real

I started making these because I had a sheet of puff pastry in the freezer and a handful of strawberries that needed using. Now they’ve become a regular weekend bake around here. They’re quick, they hit the spot, and that combo of cream cheese and jam always works. It’s the kind of recipe I come back to when I want something easy and a little sweet without thinking too hard.

Ingredients Needed for Strawberry Danish

Puff pastry: Just one sheet of frozen puff pastry is all you need. Let it thaw in the fridge or on the counter until it’s soft enough to unfold without cracking.
Cream cheese: Go for the full-fat block kind. It gives the filling that smooth, rich texture and mixes easily when softened.
Granulated sugar: A little sugar sweetens up the cream cheese without making it overly sugary.
Vanilla extract: Adds that classic flavor that works so well with the cream cheese and strawberries.
Strawberry jam: This boosts the berry flavor and gives you that sticky, sweet layer under the fresh strawberries. Any kind works—use homemade or store-bought.
Fresh strawberries: Sliced thin so they soften a bit in the oven. Try to pick ripe ones for the best flavor.
Egg: Used for the egg wash to get those golden, shiny edges.
Milk: Mixed with the egg to help the wash go on smoother and give the pastry a nice color.
Turbinado or coarse sugar: Sprinkled around the edges for a little crunch and sparkle. You can skip it, but it’s a fun touch.
Powdered sugar: Used for the glaze. It melts into a sweet drizzle once you add a splash of milk and vanilla.

Ingredients for Strawberry Danish Pastry.

How to make Strawberry Danish

**For more detailed instructions, please refer to the printable recipe card below.**

Puff Pastry cut into 6 rectangles on a baking sheet.

Roll out the puff pastry and cut it into six equal rectangles. Transfer them to the prepared baking sheet, spacing them apart.

A lightly scored border about half an inch from the edge of each rectangle.

Lightly score a border about half an inch from the edge of each rectangle—don’t cut all the way through. This helps the edges puff up nicely while keeping the center flatter.

Cream cheese spread in the center of each rectangle.

Mix the cream cheese, granulated sugar, and vanilla extract in a bowl until smooth. Spread the mixture inside the scored borders,

Strawberry jam and sliced strawberries on top of the cream cheese in the center of each rectangle.

Add a spoonful of strawberry jam on top and layer a few fresh strawberry slices over the jam.

Egg wash being brushed around the edges of each Strawberry Danish.

Beat the egg and milk together in a small bowl. Brush the edges of each pastry with the egg wash.

Turbinado sugar sprinkled around the edges.

Sprinkle turbinado or coarse sugar over the edges.

Baked Strawberry Danishes on a baking tray.

Bake for 15 to 18 minutes, or until the pastries are golden and puffed.

A glaze drizzled over each Strawberry Danish.

Mix the powdered sugar, milk, and vanilla extract in a small bowl to make the glaze. Drizzle it over the cooled pastries before serving.

Variations

Use a different fruit jam: Swap the strawberry jam for raspberry, blueberry, or apricot. You’ll get the same sweet layer with a different flavor twist, and it’s a great way to use up whatever you’ve got in the fridge.
Try other fresh fruits: If strawberries aren’t in season, go for blueberries, raspberries, or thinly sliced peaches. Just make sure to slice them small enough so they soften in the oven and don’t weigh down the pastry.
Add a lemony kick: Stir a little lemon zest into the cream cheese mixture for a fresh, citrusy layer that pairs really well with strawberries or blueberries. It brightens up the whole bite.
Make them mini: Cut your puff pastry into 12 smaller squares instead of 6 rectangles to make mini danishes. They’re perfect for brunch buffets or when you want bite-sized options for a crowd.
Go savory-sweet: Skip the jam and use just the cream cheese, then top with fresh strawberries and a light drizzle of balsamic glaze after baking. It’s a bit more grown-up and great for brunch boards.

Serving Suggestions

Add to a weekend brunch spread: These pastries fit right in alongside quiches, breakfast casseroles, Cinnamon Rolls, or a big bowl of fruit salad. They bring a little sweetness without being too heavy and go great with coffee or mimosas.
Pair with your afternoon coffee or tea: If you’re in the mood for a sweet bite mid-day, one of these hits the spot. They’ve got that balance of creamy, fruity, and flaky that works with anything from Iced Latte to chamomile.
Serve as dessert with whipped cream: Warm them up a little and add a dollop of whipped cream on the side—or even a scoop of vanilla ice cream if you’re going all out. It’s a simple dessert that doesn’t need much dressing up.
Make them part of a DIY breakfast bar: Set out different jams, sliced fruit, and glaze on the side. Everyone can grab a base danish and dress it up however they like. Fun for showers or a laid-back brunch with friends.
Wrap them up for gifting: These are perfect for wrapping in parchment with a little string and handing out to neighbors, teachers, or friends. They look cute and taste even better.

Storage and Freezing

How should I store Strawberry Danish?

Once the pastries are fully cooled, store them in an airtight container in the fridge. They’ll keep for about 3 days. The pastry will soften a little, but you can pop them in the oven or toaster oven at 325°F for about 5 minutes to crisp them back up a bit. The glaze might melt slightly when reheated, but they still taste great.

Can I freeze (unbaked) Strawberry Danish?

If you want to prep ahead, you can assemble the pastries (minus the egg wash and sugar), place them on a baking sheet lined with parchment, and freeze until solid. Then transfer to a freezer bag or container. When you’re ready to bake, just add the egg wash and sugar straight from frozen—no thawing needed. Add a couple of extra minutes to the baking time.
Can I freeze (baked) Strawberry Danish?

You can also freeze the baked and cooled pastries. Wrap each one in plastic wrap, then store in a freezer bag or container. They’ll keep for about 1 month. To reheat, unwrap and warm them in a 325°F oven for 8–10 minutes. The pastry will crisp up again, and they’ll taste fresh-baked.

Don’t forget to pin this for later!

Share now!

A Strawberry Danish on a Pink board with fresh strawberries all around.

Tips & Tricks

Thaw puff pastry the right way: Let the puff pastry thaw in the fridge overnight if you can. If you’re short on time, leave it on the counter for about 30 minutes, but don’t rush it or microwave it. If it gets too warm, it’ll be sticky and hard to work with—and it won’t puff as well in the oven.
Score the edges gently: When you’re making the border on each pastry, press lightly with a knife. You want to mark the edge without cutting all the way through. This helps the pastry puff up around the filling and keeps the center flat.
Use a small offset spatula for spreading: It makes it easier to get a smooth, even layer of cream cheese without pushing it outside the border. If you don’t have one, the back of a spoon works too—just go slow.
Don’t overdo the jam or fruit: It’s tempting to load them up, but too much jam or too many strawberry slices can make the centers soggy. A thin layer goes a long way and keeps everything crisp and light.
Wait until they cool to glaze: Let the danishes cool at least a few minutes before adding the glaze. If they’re too hot, the glaze will melt right off. If they’re still slightly warm, it’ll melt just a little and settle nicely over the top.

More easy Breakfast

FAQ

Can I use a different type of pastry dough?
Puff pastry is what gives these that signature flaky texture, but if you’re in a pinch, crescent roll dough can work. Just know the result will be softer and more bread-like. You’ll need to press the seams together well before cutting your rectangles.
What kind of cream cheese should I use?
Stick with full-fat block cream cheese for the best texture. Whipped cream cheese is too soft and won’t hold up as well during baking. Let it soften on the counter so it’s easy to mix and spread.
Can I make these the night before?
You can prep the pastries the night before and store them in the fridge on a baking sheet (covered lightly with plastic wrap). Add the egg wash and sugar right before baking the next morning. They’re best fresh, so I don’t recommend baking them ahead unless you plan to reheat.
How do I keep the bottoms from getting soggy?
Don’t overload the filling—keep the jam and strawberries in a light layer. Also, make sure your oven is fully preheated before you bake. A hot oven helps the pastry puff and set quickly without getting weighed down.
Can I use frozen strawberries?
Fresh strawberries are best for this one, since frozen ones release a lot of water and can make the pastry soggy. If you only have frozen, thaw and drain them really well, then pat dry with paper towels before using.
What if I don’t have turbinado sugar?
No problem—you can use any coarse sugar or even plain granulated sugar. The texture won’t be quite the same, but you’ll still get a golden finish. You can also skip it entirely if needed.
How thin should I slice the strawberries?
Aim for slices that are about 1/8 inch thick. Thin enough to soften in the oven, but not so thin that they burn or disappear. You don’t need a mandoline—just a sharp knife and a steady hand will do the trick.
Can I make a bigger batch?
Definitely! Just use a second sheet of puff pastry and double the rest of the ingredients. Bake on two trays or in batches depending on your oven size. Keep an eye on them toward the end—some ovens bake a little unevenly when fully loaded.
Do these work without glaze?
They still taste great without the glaze, especially if you want something a little less sweet. You could also dust them with powdered sugar once cooled if you want a lighter finish.
Can I freeze leftovers?
Yes—wrap them well once cooled, and freeze for up to a month. Reheat in the oven to crisp them back up. I don’t recommend freezing the unbaked pastries with fresh strawberries on them, since the texture of the fruit can get weird once thawed.