Vegan Strawberry Cream Danish Recipe

If you’ve been searching for an indulgent yet entirely plant-based treat to elevate your breakfast or brunch game, you’re in for a real delight. This Vegan Strawberry Cream Danish Recipe is one of those secret kitchen treasures that’s irresistible—and so surprisingly easy to whip up. You’ll love how flaky the pastry is, paired with that luscious, tangy dairy-free cream cheese filling and fresh strawberries that add the perfect pop of flavor and color. Trust me, once you try this, it’ll become your go-to for special mornings or anytime you want to impress without stress.

this Recipe

Ingredients You’ll Need

I love how basic and accessible the ingredients for this Vegan Strawberry Cream Danish Recipe are. Using pre-made puff pastry is a life-saver, and the filling is simple enough that anyone can make it in a flash. Here’s a quick rundown of what I rely on for the best results.

• Puff Pastry: I use JusRol Vegan + Gluten-free Puff Pastry because it’s flaky and reliable, but any vegan-friendly puff pastry works.
• Dairy-Free Cream Cheese: This is the star of your filling, lending a creamy, tangy flavor without any dairy.
• Flour: I use gluten-free flour when needed; it helps the filling thicken perfectly.
• Caster Sugar: Just a touch sweetens the filling nicely without overpowering.
• Dairy-Free Milk: A little brushed on top helps give the pastry a golden, glossy finish.
• Fresh Strawberries: Always go for ripe, juicy berries—they add vibrant color and tartness.

Variations

I’m a big fan of customizing this Vegan Strawberry Cream Danish Recipe based on what I have in the fridge or the season’s bounty. It’s super flexible, so feel free to get creative and make it your own—you can totally adapt this to your preferences and dietary needs.

• Mixed Berries: Once I swapped strawberries for a blend of blueberries and raspberries, and the taste was incredible and colorful.
• Gluten-Free: Using gluten-free puff pastry and flour makes this recipe friendly for a gluten-sensitive crowd—trust me, it still turns out flaky.
• Add a Zesty Twist: I sometimes sprinkle a little lemon zest into the cream cheese filling for an extra layer of brightness.
• Sweetener Swap: If you prefer less refined sugar, maple syrup or coconut sugar work well too in the filling.

How to Make Vegan Strawberry Cream Danish Recipe

Step 1: Prepare the Puff Pastry Hearts

Start by preheating your oven to 180°C fan (about 350°F). Line two large baking trays with greaseproof paper to prevent sticking. When you unroll your puff pastry sheet—don’t remove the paper it comes on—it helps keep the dough manageable. Use a rolling pin to gently smooth out any creases; if the pastry feels sticky, dust lightly with flour as you go. Now, grab your favorite heart-shaped cookie cutter and cut out as many hearts as you can fit on your tray. For each heart, press a smaller heart cutter gently into the center without cutting through—it makes a lovely indentation that holds the cream cheese filling perfectly.

Step 2: Make the Cream Cheese Filling

In a medium bowl, mix the dairy-free cream cheese, flour, and caster sugar until the mixture is thick and creamy. It should hold its shape nicely when piped. I usually transfer this to a piping bag and snip off the tip for neat dollops into the pastry centers. No piping bag? No worries—use a spoon and scoop the filling carefully inside. The filling is what makes these danishes stand out with that silky, tangy creaminess.

Step 3: Add Strawberries and Finish

Wash and thinly slice fresh strawberries, then gently nestle a few slices on top of the cream cheese mound in each pastry heart. Brush the edges of the pastry with a little dairy-free milk—this helps the edges turn that gorgeous golden brown as they bake. Sprinkle a bit of caster sugar over the top for that added sparkle and subtle caramelization.

Step 4: Bake and Enjoy!

Place your tray in the middle of the oven and bake for 10-15 minutes or until the pastry is beautifully puffed and golden. If you’re working with two trays, bake one at a time for the best heat circulation. Once baked, let them cool slightly before serving—they’re delightfully warm but watch that filling! Dust with icing sugar for a pretty finish just before you serve. I found that these danishes are best enjoyed fresh out of the oven or the same day you make them because that puff pastry does lose some crunch with time.

How to Serve Vegan Strawberry Cream Danish Recipe

Garnishes

I often dust mine with a light sprinkle of powdered sugar just before serving—that extra touch makes it look so inviting. Sometimes, I add a few fresh mint leaves for that subtle scent and a bit of green contrast. If you want to splash a little indulgence, a drizzle of vegan vanilla glaze works wonders.

Side Dishes

Pair your vegan strawberry cream danishes with a cup of your favorite plant-based latte or freshly brewed tea. For a heartier brunch, I love serving them alongside some grilled vegan sausages or a simple fruit salad to balance the richness.

Creative Ways to Present

Whenever I’ve had guests over, I’ve arranged these Danish pastries on a pretty wooden board with additional fresh strawberry halves and edible flowers sprinkled around. It’s such an easy way to turn a humble dish into a stunning center piece that everyone wants to dive into.

Make Ahead and Storage

Storing Leftovers

After the baking excitement, if you have leftovers (lucky you!), store them in an airtight container in the fridge. I recommend letting them come back to room temperature before eating so the pastry regains some of its softness and the flavors mellow beautifully.

Freezing

I’ve frozen unbaked shaped pastries before with excellent results—just place them on a tray, freeze until solid, then transfer to a freezer bag. When you’re ready, bake straight from frozen, adding a couple of extra minutes to the baking time. This trick means you can have freshly baked danishes anytime.

Reheating

To revive the danishes, pop them in a preheated oven at 160°C (320°F) for about 5-7 minutes. This brings back the crispness to the pastry without drying out the filling. Avoid microwaves if possible, as they tend to make puff pastry soggy.

FAQs

Final Thoughts

I absolutely love how this Vegan Strawberry Cream Danish Recipe strikes the perfect balance between indulgent and approachable. When I first tried making it, I hesitated to believe something so simple could taste so satisfying, but it quickly became a favorite in our home. Baking these danishes feels like a little celebration every time, especially since they’re dairy-free yet still rich and flaky. I hope you give them a try and enjoy sharing them as much as I do—trust me, everyone will ask for seconds!

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