Vegan Strawberry Cream Danish is a sweet treat that combines flaky, golden pastry with a creamy, dairy-free filling and fresh, juicy strawberries. This dessert feels light and fresh but still has that wonderful, comforting sweetness you want on Valentine’s Day or any special occasion.
I love making these danishes when I want something that looks fancy but is actually really simple to pull together. The vegan cream filling is smooth and just slightly sweet, which pairs so well with the bright flavor of the strawberries. Plus, the pastry gets nice and crispy on the edges, which I always find so satisfying.
My favorite way to enjoy these is fresh out of the oven when the filling is still soft and the pastry is warm. They’re perfect with a cup of tea or coffee, and I think they’d be a lovely surprise to serve to someone you care about. It’s a little dessert that shows thoughtfulness without needing hours in the kitchen.
Key Ingredients & Substitutions
Vegan Puff Pastry: This is the base of your Danish, giving it that flaky, crisp texture. Use store-bought to save time. If unavailable, try making your own or use vegan crescent roll dough.
Vegan Cream Cheese: This replaces dairy cream cheese nicely and adds creamy texture. Kite Hill and Tofutti are great brands. You can also use a thick coconut yogurt for a lighter option.
Strawberries & Jam: Fresh strawberries keep the dessert bright and fresh, while strawberry jam adds extra sweetness and stickiness. Raspberry or apricot jam can work well as alternatives.
Plant-Based Milk: Used in the icing for a smooth drizzle. Almond, oat, or soy milk all work fine—choose your favorite or what you have on hand.
How Do You Make Puff Pastry Danish Edges Puff Perfectly?
Scoring the pastry edges without cutting through is key to getting that nice raised border, holding the filling in while the pastry puffs up.
- Use a sharp knife and gently press 1/2 inch from the edge, don’t slice all the way through.
- This scoring weakens the dough slightly so it rises higher on the edges during baking.
- Folding or pinching the edges after adding filling helps keep everything neat and boosts the puff effect.
- Make sure to chill the pastry before baking if it feels too soft to prevent it from becoming soggy.
Equipment You’ll Need
- Baking sheet – perfect for baking the danishes evenly without sticking.
- Parchment paper – keeps the pastry from sticking and makes cleanup easy.
- Mixing bowl – to whip up the vegan cream cheese filling smoothly.
- Whisk or fork – helps mix the icing and cream filling without lumps.
- Sharp knife – great for scoring the puff pastry edges cleanly.
Flavor Variations & Add-Ins
- Try blueberries or raspberries instead of strawberries for a different fruity twist that still pairs well with the cream filling.
- Add a pinch of cinnamon or nutmeg to the vegan cream cheese filling for warm, cozy spice notes.
- Use a lemon zest or a few drops of lemon juice in the cream filling to give a bright, fresh flavor boost.
- Top with sliced almonds or chopped pistachios after baking for a crunchy texture contrast.
How to Make Vegan Strawberry Cream Danish
Ingredients You’ll Need:
For the Danish Pastry:
- 1 sheet vegan puff pastry (thawed if frozen)
- 1/2 cup fresh strawberries, thinly sliced
- 2 tablespoons strawberry jam or preserves
For the Vegan Cream Filling:
- 1/2 cup vegan cream cheese (such as Kite Hill or Tofutti)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Icing Drizzle:
- 1/2 cup powdered sugar
- 1 tablespoon plant-based milk (almond, soy, oat)
- 1/4 teaspoon vanilla extract
Optional Garnish:
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15–18 minutes to bake. Allow an additional 5 minutes for cooling and drizzling icing. Total time is roughly 30 minutes from start to finish, making it a quick and sweet treat!
Step-by-Step Instructions:
1. Get Ready to Bake:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
2. Make the Creamy Filling:
In a small bowl, whisk together the vegan cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This will be your delicious filling for the danishes.
3. Prepare the Pastry:
On a lightly floured surface, unfold the puff pastry sheet. Cut it into 2 or 4 rectangles, depending on their size. Using a sharp knife, gently score a border about 1/2 inch from the edges of each pastry piece. Be careful not to cut all the way through—this helps create the raised edges when baking.
4. Add Filling and Strawberries:
Spread about 1 tablespoon of the cream filling inside the scored border of each rectangle. Drop some strawberry jam over the cream filling, then layer the thinly sliced fresh strawberries on top.
5. Shape the Danish:
Gently fold or pinch the edges of the dough to create a raised border, which will hold the filling while baking.
6. Bake Your Danishes:
Place the danishes on your prepared baking sheet and bake for 15 to 18 minutes, until the puff pastry is golden, puffed, and crispy.
7. Make the Icing Drizzle:
While the danishes bake, whisk together the powdered sugar, plant-based milk, and vanilla extract to form a smooth icing.
8. Finish and Serve:
Once the danishes are out of the oven, let them cool for about 5 minutes. Drizzle the icing over the top generously. Optionally, dust with a little powdered sugar before serving. Enjoy warm or at room temperature!
Can I Use Frozen Puff Pastry for This Recipe?
Yes! Just be sure to thaw it completely in the fridge overnight before using. This helps the pastry puff up nicely and bake evenly.
How Should I Store Leftover Danish?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 300°F (150°C) for 5-7 minutes to crisp the pastry again.
Can I Substitute Other Fruits for Strawberries?
Absolutely! Blueberries, raspberries, or sliced peaches work well too. Just adjust cooking time slightly if using very juicy fruits to avoid soggy pastry.
Is It Possible to Make This Danish Ahead of Time?
You can assemble the danishes and keep them refrigerated unbaked for up to 12 hours. When ready, bake fresh for the best flaky texture and flavor.
