Introduction
Hi there! It’s Benjamin, the home cook, husband, and dad behind Mister Recipes. I want to ask you something. Have you ever wondered if it’s possible to capture that soul-warming, buttery bliss of a bakery Danish using only plant based ingredients? Can you really achieve that perfect harmony of flaky pastry, rich cream, and sweet, jammy fruit in your own kitchen? For years, I thought it was a baker’s secret, a magic trick reserved for the pros. But I’m here to tell you that this Vegan Strawberry Cream Danish recipe makes it not only possible, but beautifully simple. The journey to this recipe started on a sunny Saturday morning with my kids, Adams and Jana. We were picking strawberries at a local farm, their hands and faces sticky with juice. That pure, simple joy of fresh fruit sparked an idea. I wanted to create a breakfast treat that bottled up that feeling, a recipe that was both indulgent and welcoming for everyone at our table. This Danish is the result of that inspiration. It’s a tribute to family mornings, fresh ingredients, and the belief that a little love and a good recipe can turn any kitchen into the heart of the home. It’s more than just a pastry; it’s a memory in the making, ready to be shared.
Why You’ll Love This Vegan Strawberry Cream Danish
This isn’t just another breakfast recipe; it’s a game changer for your weekend brunch or special occasion mornings. It’s designed to impress without the stress, delivering that gourmet bakery experience with straightforward steps. Here’s why you and your family will fall in love with it:
- Incredibly Flaky and Buttery (Without the Dairy!): The true test of any Danish is the pastry. Using store bought vegan puff pastry, we achieve countless flaky, airy layers that are genuinely melt in your mouth delicious. It creates that perfect golden, crisp exterior that shatters delightfully with every bite, a texture so satisfying you won’t believe it’s completely dairy free. It has that classic buttery taste that makes pastries so comforting and decadent.
- A Dreamy, Dairy Free Cream Cheese Filling: The heart of this Danish is its luscious, creamy center. We whip together vegan cream cheese with a hint of sweetness and vanilla to create a filling that is smooth, tangy, and rich. It provides the perfect cool and creamy contrast to the warm, flaky pastry and the sweet pop of fresh strawberries. It’s a truly luxurious filling that tastes just like the classic version.
- Bursting with Fresh Strawberry Flavor: We’re not using just any jam here. This recipe features a simple, homemade strawberry topping that lets the fruit’s natural sweetness shine. It’s vibrant, fresh, and has the perfect consistency to nestle into the cream cheese filling. For anyone who loves fruity desserts, this is a must try, just like my popular Strawberry Cinnamon Rolls which share that same fresh berry spirit.
- Stunningly Beautiful but Deceptively Simple: This Vegan Strawberry Cream Danish looks like it came straight from a high end pastry shop, with its beautiful braided edges and vibrant red center. It’s the kind of treat that elicits oohs and aahs when you bring it to the table. The secret? It’s surprisingly easy to assemble. I’ll walk you through every step, proving you don’t need to be a pastry chef to create something truly spectacular.
- Perfect for Any Occasion: Whether you’re planning a lazy Sunday brunch, hosting a holiday breakfast, or simply want to surprise your family with a special treat, this recipe is your answer. It feels special enough for a celebration but is easy enough for a relaxed weekend. Plus, it’s a crowd pleaser that caters to various dietary needs without compromising on flavor.
Ingredients for Vegan Strawberry Cream Danish
For the Pastry:
- 2 sheets of vegan puff pastry, thawed
For the Vegan Cream Cheese Filling:
- 8 oz vegan cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice (optional, for extra tang)
For the Strawberry Topping:
- 1 cup fresh strawberries, hulled and diced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons plant based milk (like almond or soy)
Substitutions: For a different flavor profile, feel free to swap the strawberries with other berries like raspberries or blueberries. If you’re short on time, a high quality store bought strawberry jam can work in a pinch. For a similar treat with a different berry, check out my Blueberry Cheesecake Swirl Cookies recipe.
How to Make Vegan Strawberry Cream Danish
Step by Step Instructions
- Prepare the Strawberry Topping: In a small saucepan, combine the diced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally. As the strawberries heat up, they will release their juices. Gently mash them with the back of a spoon to your desired consistency. Let the mixture simmer for about 5 to 7 minutes, or until it has thickened slightly. Remove from the heat and set aside to cool completely. This cooling step is crucial; adding hot filling to the cream cheese will make it runny.
- Make the Vegan Cream Cheese Filling: In a medium bowl, combine the softened vegan cream cheese, powdered sugar, vanilla extract, cornstarch, and optional lemon juice. Using an electric mixer or a whisk, beat the ingredients together until the mixture is completely smooth and creamy. The cornstarch is essential as it helps the filling set and prevents it from spreading too much during baking. Set this aside.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Gently unfold your thawed puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares. You will have eight squares in total.
- Shape the Danish: Now for the fun part! Take one square of puff pastry. Using a paring knife, score a smaller square inside the larger one, leaving about a ½ inch border. Be careful not to cut all the way through the pastry. This inner square is where your delicious filling will go. Fold each corner of the inner square into the center to create a pinwheel or star shape. Gently press the corners down in the middle to secure them. Repeat for all eight pastry squares. This creates a beautiful container for the filling, similar to the method used in my Golden Flaky Berry Puff Pastry Twists.
- Fill the Danishes: Spoon about 1 to 2 tablespoons of the vegan cream cheese filling into the center of each shaped pastry. Then, top the cream cheese with a spoonful of the cooled strawberry mixture. Don’t be tempted to overfill, as the filling will expand and ooze out during baking.
- Bake to Golden Perfection: Place the assembled Danishes on the prepared baking sheet. For an extra golden and shiny finish, you can brush the pastry edges with a little plant based milk. Bake for 15 to 20 minutes, or until the pastries are puffed up, golden brown, and cooked through. The exact time will depend on your oven.
- Cool and Glaze: Once baked, remove the Danishes from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While they cool, whisk together the powdered sugar and plant based milk for the glaze. Start with one tablespoon of milk and add more as needed to reach a drizzling consistency. Drizzle the glaze over the cooled Danishes before serving.
Pro Tips & Variations
Creating the perfect Vegan Strawberry Cream Danish is easy, but a few pro tips can take it from great to absolutely unforgettable. Here’s what I’ve learned from my kitchen to yours:
- Keep Everything Cold: Puff pastry gets its incredible flakiness from the layers of fat and dough. The key to preserving those layers is to keep the dough as cold as possible. If your kitchen is warm or the dough becomes sticky while you’re working with it, don’t hesitate to pop it back in the fridge for 10-15 minutes to firm up. A cold dough will puff up beautifully in the hot oven.
- Don’t Skip the Cornstarch: The cornstarch in the vegan cream cheese filling is not just a thickener; it’s a stabilizer. It prevents the filling from becoming watery and seeping out of the pastry during baking. It ensures that the creamy center stays right where it belongs, creating that perfect bite of pastry, cream, and fruit.
- Let the Topping Cool Completely: I mentioned it in the instructions, but it bears repeating. Adding warm strawberry topping to your cream cheese filling can cause it to melt and become runny. For the best texture and assembly, allow the topping to cool to at least room temperature. You can even make it a day ahead and store it in the fridge. For another great take on a vegan danish, my friend over at Garden Grub Blog has a fantastic recipe worth checking out.
Variations:
- Berry Bonanza: Don’t just stop at strawberries! This recipe is phenomenal with raspberries, blueberries, cherries, or a mix of your favorite berries. You can also experiment with other fruits like peaches or apricots in the summer.
- Lemon Zest Zing: For a brighter, tangier flavor, add the zest of one lemon to the cream cheese filling. Lemon and strawberry are a classic combination that really makes the flavors pop.
- Chocolate Lover’s Dream: After drizzling the glaze, why not add a drizzle of melted vegan dark chocolate over the top? Strawberry and chocolate are a match made in heaven.
Serving Suggestions
This Vegan Strawberry Cream Danish is a star all on its own, perfect with a hot cup of coffee or tea for a leisurely breakfast. But if you’re looking to build a full brunch spread, it plays very well with others! The sweetness of the Danish is beautifully balanced by savory. Consider pairing it with a simple tofu scramble seasoned with black salt for an eggy flavor, or some savory vegan breakfast sausages. The contrast between the sweet, flaky pastry and a savory side makes for a truly complete and satisfying meal.
For a lighter pairing, a fresh fruit salad is a wonderful choice. The vibrant, juicy fruits complement the rich Danish without weighing you down. A mix of melon, citrus, and other berries would be lovely. If you’re putting together a dessert table, these Danishes are a fantastic centerpiece. They would sit beautifully alongside other homemade treats like my Easy Apple Fritter Bites, offering guests a variety of flavors and textures. For an extra touch of indulgence, serve the warm Danishes with a scoop of vegan vanilla bean ice cream. The combination of the warm, flaky pastry and the cold, creamy ice cream is pure bliss. And for a unique twist, you can explore other flavor combinations, like the one found in this excellent recipe from Jessica’s Recipes.
Storage & Reheating for Vegan Strawberry Cream Danish
While these Danishes are definitely best enjoyed fresh from the oven, they can be stored for later. To store, let them cool completely and then place them in an airtight container. They can be kept at room temperature for up to 2 days, but for longer freshness, I recommend storing them in the refrigerator for up to 4 days. The pastry will soften slightly upon storage.
To bring that fresh-baked texture back to life, reheating is key. The best way to reheat a Danish is in the oven or an air fryer. Preheat your oven to 350°F (175°C) and place the Danishes on a baking sheet. Heat for about 5 to 7 minutes, or until the pastry is crisp and the center is warmed through. An air fryer also works wonders, usually at 350°F for 3 to 4 minutes. I would avoid reheating in the microwave, as it will make the pastry soft and chewy rather than flaky.
You can also freeze these Danishes for longer storage. Bake them as directed and let them cool completely. Do not glaze them. Place the unglazed Danishes on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. To serve, thaw them in the refrigerator overnight and then reheat in the oven as described above before glazing and serving.
FAQ about Vegan Strawberry Cream Danish
Can I use frozen strawberries for the topping?
Absolutely! If fresh strawberries are not in season, frozen ones are a great alternative. You don’t even need to thaw them first. Just place the frozen strawberries in the saucepan and cook them down with the sugar and lemon juice. You may need to add a few extra minutes to the cooking time to allow them to thaw and release their juices.
Can I make this recipe gluten free?
Yes, you can adapt this recipe to be gluten free by using a gluten free puff pastry. These are available in the freezer section of many grocery stores. The rest of the ingredients in the filling and topping are naturally gluten free, but always double check your labels, especially for powdered sugar and cornstarch, to ensure they are certified gluten free if you are highly sensitive.
My cream cheese filling seems runny. What went wrong?
A runny filling is usually due to one of two things. First, make sure your vegan cream cheese is a firm, block style variety rather than a soft, tub style one, as the latter contains more water. Second, ensure your strawberry topping was completely cooled before you spooned it onto the cream cheese. Any residual heat can cause the filling to melt and become thin.
Is it okay to use store bought strawberry jam?
In a pinch, yes! If you’re short on time, a good quality strawberry jam or preserves can be used instead of making the topping from scratch. Look for one that is not overly sweet and has a good, thick consistency. The homemade version allows you to control the sweetness and gives a fresher flavor, but sometimes convenience is key!
Final Thoughts on Vegan Strawberry Cream Danish
There is something truly special about pulling a tray of homemade pastries from the oven. The smell that fills your home, the sight of that golden, puffed up dough it’s a simple act of love that turns an ordinary morning into a memorable one. This Vegan Strawberry Cream Danish recipe is more than just a set of instructions; it’s an invitation to create joy in your kitchen and share it with the people you care about. I hope you and your family enjoy every flaky, creamy, fruity bite as much as mine does.
If you try this recipe, I would be thrilled to hear about it! Please leave a comment and a rating below to let me know how it turned out. And for more family friendly recipes and kitchen inspiration, don’t forget to save this post to your favorite Pinterest board and subscribe to the Mister Recipes newsletter!
Vegan Strawberry Cream Danish
Ingredients
Equipment
Method
- In a small saucepan, combine the diced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally. Gently mash with the back of a spoon to your desired consistency and simmer for 5 to 7 minutes until thickened. Remove from heat and let cool completely.
- Make the Vegan Cream Cheese Filling: In a medium bowl, mix the softened vegan cream cheese, powdered sugar, vanilla extract, cornstarch, and optional lemon juice. Beat with an electric mixer until smooth and creamy. Set aside.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares for eight total.
- Shape the Danish: For each square, score a smaller inner square with a 1/2 inch border, not cutting through. Fold each corner of the inner square into the center to create a pinwheel shape. Press corners down to secure. Repeat for all squares.
- Fill the Danishes: Spoon 1-2 tablespoons cream cheese filling into the center of each. Top with a spoonful of cooled strawberry mixture, avoiding overfilling.
- Bake to Golden Perfection: Place on baking sheet. Optional: brush edges with plant-based milk for shine. Bake 15-20 minutes until puffed and golden.
- Cool and Glaze: Let cool on sheet then transfer to wire rack. Whisk powdered sugar and plant-based milk for glaze. Drizzle over cooled Danishes.
