Name: Vegan Strawberry Cream Danish
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: European-Inspired
Ingredients: 1 sheet vegan puff pastry, thawed; 1 cup fresh strawberries, chopped; 1/2 cup plant-based cream cheese; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1 teaspoon cornstarch; 1 teaspoon lemon juice; 1 tablespoon maple syrup or sugar; 2 tablespoons plant-based milk (for brushing)

I love making this Vegan Strawberry Cream Danish because it feels bakery-special while still being completely plant-based. The flaky pastry, creamy filling, and sweet strawberries come together in a way that feels indulgent but fresh at the same time. It’s one of my favorite treats to enjoy with a quiet morning coffee or as a light dessert.

Why You’ll Love This Recipe

I like this recipe because it looks impressive without being complicated. I enjoy how the dairy-free cream filling stays smooth and rich, while the strawberries add natural sweetness and color. It’s a great option when I want a vegan pastry that doesn’t feel like a compromise at all.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Vegan puff pastry
Fresh strawberries
Plant-based cream cheese
Powdered sugar
Vanilla extract
Cornstarch
Lemon juice
Plant-based milk
Maple syrup or sugar

Directions

I start by thawing the vegan puff pastry according to the package instructions. Once thawed, I roll it out slightly and cut it into equal squares, then place them on a lined baking sheet.

In a bowl, I mix the plant-based cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In another bowl, I toss the chopped strawberries with a little cornstarch, lemon juice, and maple syrup to help thicken them as they bake.

I spoon the cream cheese mixture into the center of each pastry square, then top it with the strawberry mixture. I fold or slightly twist the corners of the pastry to create a classic Danish shape. Before baking, I lightly brush the pastry edges with plant-based milk.

I bake the danishes until golden and puffed. Once they’re done, I let them cool slightly before serving.

Servings And Timing

This recipe makes about 6 danishes.
Preparation takes around 15 minutes, baking takes about 20 minutes, and cooling time is roughly 10 minutes, for a total time of about 45 minutes.

Variations

I sometimes swap strawberries for raspberries or blueberries when I want a different flavor. When I feel like adding extra sweetness, I drizzle a simple glaze made from powdered sugar and plant-based milk over the cooled danishes. I also like adding lemon zest to the cream filling for a brighter taste.

Storage/Reheating

I store leftover danishes in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them briefly in the oven to help bring back some of the pastry’s crispness. I avoid the microwave since it softens the crust too much.

FAQs

Can I make these danishes ahead of time?

I can assemble them ahead of time and bake them fresh when needed for the best texture.

Can I use frozen strawberries?

I can use frozen strawberries, but I thaw and drain them well to avoid excess moisture.

What vegan cream cheese works best?

I prefer a firm, plain plant-based cream cheese for the smoothest filling.

Can I freeze vegan strawberry danishes?

I can freeze them after baking, then reheat in the oven until warmed through.

Can I make these gluten-free?

I can use gluten-free vegan puff pastry if available, though the texture may be slightly different.

Conclusion

I enjoy making this Vegan Strawberry Cream Danish whenever I want a pastry that feels elegant, comforting, and completely plant-based. The flaky layers, creamy filling, and sweet strawberries make it a recipe I love sharing and coming back to again and again.