Vegan Strawberry Cream Danish is a sweet treat that feels like a little hug wrapped in flaky, buttery layers. With its golden, crispy pastry, topped with juicy strawberries and a smooth vegan cream filling, this dessert is perfect for sharing or keeping all to yourself. It’s got just the right balance of tart and sweet, making it a lovely way to celebrate Valentine’s Day or any day that needs a touch of sweetness.
I love making this Danish because it’s surprisingly easy to pull together even if you don’t usually bake. The vegan cream is simple and creamy, adding a nice contrast to the fresh strawberries that burst with flavor. Plus, the smell of pastry baking always fills the kitchen with something warm and comforting, like a little love spell in the oven.
My favorite way to serve these is fresh from the oven with a light dusting of powdered sugar and a cup of coffee or tea on the side. They’re great for breakfast in bed or a special afternoon snack to share. Whenever I make these, I find myself smiling just thinking about how much everyone enjoys them—they really do bring a little extra joy to the day.
Key Ingredients & Substitutions
Vegan Puff Pastry: This is the star for that flaky, buttery texture. Many brands offer vegan versions. If you can’t find it, try making your own or use vegan crescent roll dough for a quicker option.
Strawberries: Fresh strawberries bring brightness and natural sweetness. If strawberries aren’t available, raspberries or blueberries work well too.
Vegan Cream Cheese: Adds the rich, creamy layer. I like cashew-based cream cheese for its smooth texture, but tofu-based options are great and usually easier to find.
Strawberry Jam & Cornstarch: Jam sweetens and thickens the fruit topping, while cornstarch keeps it from getting too watery. If you want to keep it sugar-free, substitute jam with mashed bananas or date syrup, but the flavor will change slightly.
Plant-Based Milk: Used to brush the dough edges for a nice golden finish and to thin the icing. Almond, soy, or oat milk all work well, so use what you have on hand.
How Can I Get Flaky, Golden Puff Pastry Every Time?
The puff pastry’s texture makes or breaks this dessert, so here’s how to get it just right:
- Keep the pastry cold before baking — warm dough can get soggy.
- Lightly flour your surface while rolling out to prevent sticking but avoid overworking the dough.
- Score the edges without cutting all the way through — this helps the center puff up while holding the filling.
- Brush the edges with plant-based milk to encourage a golden, shiny crust.
- Bake on a parchment-lined sheet for easy cleanup and even heat distribution.
By following these steps, your Danish will have beautiful layers and a crisp, golden finish every time.
Equipment You’ll Need
- Baking sheet – a flat, sturdy surface for even baking of the Danish pastries.
- Parchment paper – keeps the pastries from sticking and makes cleanup easy.
- Mixing bowls – for preparing the cream cheese filling and strawberry topping separately.
- Knife – to cut and score the puff pastry edges for that perfect shape.
- Pastry brush – helps you brush plant-based milk on pastry edges for a golden finish.
- Whisk or fork – to mix the icing ingredients smoothly for drizzling.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries for a different berry twist that works well with the vegan cream cheese.
- Add a sprinkle of cinnamon or nutmeg to the cream cheese filling for a cozy, warm flavor boost.
- Mix in chopped fresh mint or basil with the strawberries to add a fresh, herbal note that brightens the pastry.
- Try using vegan chocolate chips in the cream cheese layer for a rich, sweet surprise inside your Danish.
How to Make Vegan Strawberry Cream Danish
Ingredients You’ll Need:
For the Pastry and Filling:
- 1 sheet vegan puff pastry (thawed if frozen)
- 1 cup fresh strawberries, chopped
- 2 tablespoons strawberry jam
- ½ teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 cup vegan cream cheese (tofu- or cashew-based)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup or agave syrup
- 1 tablespoon plant-based milk (almond, soy, etc.) for brushing
- Powdered sugar for dusting (optional)
For the Icing Drizzle:
- ½ cup powdered sugar
- 1–2 tablespoons plant-based milk
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18–22 minutes to bake. Add cooling and icing time, and you’re looking at about 35 minutes from start to finish. It’s a quick and easy treat that’s perfect to whip up for Valentine’s Day or whenever you want a special dessert.
Step-by-Step Instructions:
1. Prepare the Strawberry Mixture:
In a small bowl, mix the chopped strawberries with lemon juice, cornstarch, and strawberry jam. Set it aside to thicken a bit while you prepare the rest of the Danish.
2. Make the Vegan Cream Cheese Filling:
In another bowl, combine vegan cream cheese, powdered sugar, vanilla extract, and maple syrup. Stir well until the mixture is smooth and creamy.
3. Shape the Pastry Layers:
Lightly flour your surface and roll out the puff pastry sheet to smooth it. Cut the dough into rectangles about 4 by 6 inches. Place the rectangles on a baking sheet lined with parchment paper.
4. Score, Fill, and Fold:
Using a knife, gently score a border around each rectangle about 1 inch from the edge — don’t cut all the way through. Spread the cream cheese mixture inside this border, then spoon the strawberry mixture over the cream cheese. Fold the scored edges slightly over the filling for a rustic look.
5. Brush and Bake:
Brush the exposed edges of the pastry with plant-based milk to help them brown nicely. Bake in a preheated oven at 400°F (200°C) for 18 to 22 minutes, until the pastry is puffed and golden.
6. Make the Icing and Finish:
While the Danish cools, whisk together powdered sugar, vanilla extract, and plant-based milk to make a smooth icing. Drizzle it over the warm pastries, and dust with powdered sugar if you like.
7. Serve and Enjoy:
Your vegan strawberry cream Danish is now ready! Enjoy it warm or at room temperature with a cup of tea or coffee for a perfect Valentine’s dessert treat.
Can I Use Frozen Strawberries for the Danish?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture that could make the pastry soggy. Pat them dry with paper towels before mixing.
How Do I Store Leftover Danish?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 350°F (175°C) for 5-7 minutes to keep the pastry crispy.
Can I Make the Cream Cheese Filling Ahead of Time?
Absolutely! Prepare the vegan cream cheese filling a day ahead and keep it covered in the fridge. Give it a quick stir before spreading on the pastry.
What Can I Use Instead of Vegan Cream Cheese?
If you don’t have vegan cream cheese, try blending silken tofu with a bit of lemon juice and sweetener until smooth for a similar creamy texture and tangy flavor.
