Strawberry Danish
Strawberry Danish Pastries are made with flaky puff pastry, sweet cream cheese, and juicy strawberries—basically 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.
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

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.

How to make Strawberry Danish
**For more detailed instructions, please refer to the printable recipe card below.**

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

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.

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

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

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

Sprinkle turbinado or coarse sugar over the edges.

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

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.
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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.
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FAQ

Strawberry Danish
Equipment
- Baking sheet
- Parchment paper
- Hand mixer or whisk
- Rolling Pin
- Sharp knife or pizza cutter
- Pastry brush
- Small zip-top bag (for glaze)
Ingredients
For the pastry:
- 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
For the glaze:
- ½ cup powdered sugar
- 1 tbsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface and cut into 6 equal rectangles.
- Transfer the pastry rectangles to the prepared baking sheet, spacing them slightly apart.
- Lightly score a border around each rectangle (about 1/2 inch from the edges), being careful not to cut through.
- Mix cream cheese, sugar, and vanilla extract in a bowl until smooth.
- Spread a thin layer of cream cheese mixture inside the scored border of each pastry.
- Spoon a small amount of strawberry jam over the cream cheese.
- Arrange fresh strawberry slices on top.
- Mix the egg and milk in a small bowl, then brush the edges of the pastry with the egg wash.
- Sprinkle turbinado sugar over the edges for a golden, crunchy finish.
- Bake for 15-18 minutes or until golden brown and puffed.
- Let pastries cool slightly while preparing the glaze.
- Mix powdered sugar, milk, and vanilla extract in a bowl until smooth.
- Transfer glaze to a small zip-top bag, snip the corner, and drizzle over the pastries.
- Serve warm and enjoy!