You will absolutely love this fresh strawberry danish. It's flaky, buttery and has a delicious lemon cream cheese filling. Each danish is topped with sweet strawberries and a drizzle of vanilla icing.
If you love freshly baked pastries then this fresh strawberry danish is the one for you. The cream cheese filling is flavored with fresh lemon zest and the strawberries are tossed with brown sugar, lemon juice and ground cinnamon.
These danishes are similar to what you get at a bakery but without all the fuss. You won't believe how easy they are to make.
Why You Will Love This Recipe
- Fresh Strawberries- This recipe uses fresh strawberries instead of jam. You get so much strawberry flavor in every bite.
- Cream cheese filling- Each danish has a creamy cream cheese filling that is flavored with fresh lemon zest. It pairs perfectly with the fresh strawberries.
- Puff Pastry- Once baked, the puff pastry has crispy edges but creamy, fruity centers. You won't be able to have just one!
- Easy to make- This recipe is so easy to make. With store bought puff pastry and a handful of ingredients, you can have freshly baked danishes in less than 40 minutes.
- Puff Pastry- I use frozen puff pastry for this recipe. You can find them inside the freezer section at the grocery story. Each package comes with two sheets.
- Strawberries- Use fresh strawberries for the best flavor. Do not use frozen, as they will release too much juice.
- Cream cheese- Use full fat cream cheese for the best creamy centers. Pull from the refrigerator 1 hour before baking.
- Lemon- Use the zest for the cream cheese filling and the juice for the strawberries. Do not use the bottled lemon juice.
- Sugars- I use white granulated sugar inside the filling and I toss the brown sugar with the strawberries.
- Vanilla extract- Use pure vanilla extract instead of imitation for the best flavor.
- Cornstarch- This will help thicken the strawberries.
Step By Step Instructions
STEP 1: Roll out puff pastry. First, defrost frozen puff pastry inside the refrigerator overnight Unroll onto a dry surface. Use a 4" Mickey shaped cookie cutter to punch out dough (optional). You can also cut them into rectangles if you'd like.
Take a round cookie cutter and gently score the center of each puff pastry, leaving a ¼" border. Poke the center a couple of times with a fork. This will ensure the edges rise but the centers remain flat.
STEP 2: Make cream cheese filling. Using a handheld mixer, beat cream cheese, sugar, lemon zest and vanilla extract.
STEP 3: Cut strawberries. Remove stems and cut strawberries in half. Take each half and cut into fours. Toss strawberries with brown sugar, lemon juice and cornstarch.
STEP 4: Add filling. Spoon 1 tablespoon of cream cheese filling onto each circle. Spread it to the edge of each circle. Top with diced strawberries.
STEP 5: Make egg wash. Mix egg yolk with heavy cream. Then, brush egg wash along the edges of the puff pastry.
STEP 6: Bake danishes. Place pan inside a 400° oven for 15-17 minutes until golden brown.
STEP 7: Make icing. Whisk together powdered sugar, vanilla extract and heavy cream. Once danishes have cooled slightly, drizzle icing on top.
Expert Baking Tips
Always thaw the puff pastry completely before unrolling. The puff pastry will crack and tear if it is still frozen.
After baking, give the danishes a couple of minutes to cool down before you drizzle the icing on top. If the danishes are too hot, it will cause the icing to melt off.
Use a small ice cream scoop or tablespoon to add the filling and strawberries so that each one has the same amount.
Don't forget to brush your danishes with egg wash. Brushing an egg wash on top not only helps give these danishes a nice golden color, but also a beautiful shine.
Yes, you can make these danishes the night before and reheat them inside the toaster oven until they are crisp and warmed through.
Any type of fresh fruit would work. Berries, apricots, cherries or peaches are all great options.
Absolutely! Feel free to use the entire puff pastry sheet and cut them into rectangles. I would suggest doubling the cream cheese filling and strawberry mixture.
Storing and Freezing
Store any leftover strawberry danish inside an airtight container. Because of the fresh strawberries, I recommend refrigerating them rather than leaving them at room temperature.
Let them come to room temperature before eating or reheat them inside a toaster oven for 5-7 minutes until they are warm and crispy.
Since we use fresh strawberries, I do not recommend freezing any leftover danish. The strawberries will become mushy and not be as enjoyable.
Other Strawberry Recipes To Try
Fresh Strawberry Danish
- 2 Frozen sheets puff pastry thawed overnight in refrigerator
- 4 oz Cream cheese room temperature
- 2 tablespoon White granulated sugar
- 1 Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup Strawberries, fresh diced
- 1 teaspoon Lemon juice fresh
- 2 teaspoon Dark brown sugar
- 2 teaspoon Cornstarch
- ¼ teaspoon Cinnamon, ground
- 1 Egg yolk
- 1 tablespoon Heavy cream
- ½ cup Powdered sugar
- 2 tablespoon Heavy cream
- 1 teaspoon Vanilla extract
- Thaw puff pastry inside refrigerator overnight. When ready to use unroll onto a dry surface. Using a 4" Mickey shaped cookie cutter, punch out dough. Place onto a parchment lined sheet pan. Score centers with round cookie cutter, leaving ¼" border. Poke centers a couple times with a fork. Cover with plastic wrap and refrigerate until ready to bake.
- Use a hand mixer to beat cream cheese with sugar, lemon zest and vanilla extract.
- Dice strawberries and toss with brown sugar, lemon juice, cinnamon and cornstarch.
- Preheat oven to 400 degrees. Remove puff dough from the refrigerator. Place 1 tablespoon of cream cheese filling in the center of each mickey shape. Spread to the edge of the circle. Top with diced strawberries.
- Mix together egg yolk and heavy cream. Brush the edges with egg wash. Bake for 15-17 minutes until golden brown. Let cool for 5 minutes.
- Whisk together powdered sugar, vanilla extract and heavy cream. Drizzle over danishes. Serve immediately.