The Vegan Strawberry Cream Danish is a delightful treat that’s perfect for Valentine’s Day or any special occasion when you want something sweet and fruity. It features a flaky, golden pastry layered with creamy vegan filling and topped with fresh strawberry slices, making every bite light and fresh. The combination of crispy edges and soft, creamy inside is just the right mix of textures to enjoy.
I love making this dessert because it’s easy to put together but looks fancy enough to impress without much effort. The vegan cream filling is smooth and slightly sweet, and the strawberries add a nice pop of color and flavor. It feels like a little celebration in every piece, and I always find myself sneaking a second slice before anyone else notices.
To serve, I like to pair it with a cup of tea or coffee, especially in the morning or early afternoon. It’s great for sharing with friends or giving as a sweet surprise to someone you care about. This Danish is a lovely way to brighten up the day with simple ingredients and a touch of homemade charm.
Key Ingredients & Substitutions
Vegan puff pastry: This is the base and gives the Danish its flaky texture. If you can’t find vegan puff pastry, try making your own with vegan butter or look for dough labeled dairy-free.
Strawberries: Fresh strawberries bring brightness and sweetness. If not in season, frozen (thawed) or other berries like raspberries work well.
Vegan cream cheese: This creamy filling is crucial for smooth texture. You can substitute with blended silken tofu or cashew cream for a different but tasty option.
Non-dairy milk: Almond, oat, soy, or any plant milk works here. They help smooth the cream and glaze. Use unsweetened if you prefer less sweetness.
Sweeteners: Sugar and powdered sugar add mild sweetness. Maple syrup or agave can replace sugar but adjust quantity slightly.
How Do You Make the Perfect Flaky, Braided Vegan Danish?
Getting the puff pastry to bake flaky and golden with a neat braid can be tricky. Here’s how I make it easier:
- Keep everything cool: Puff pastry stays flaky if it’s cold before baking. Work quickly when shaping and place it in the fridge if it softens too much.
- Score the border but don’t cut through: This creates a raised edge that holds the filling and crisps well.
- Cut even slits: Make diagonal cuts about half an inch wide for folding strips over the filling. Fold carefully to form a braided look.
- Brush edges with plant milk: This helps achieve a shiny golden crust as it bakes.
- Bake until puffed and golden: Usually about 18-22 minutes at 400°F. Watch closely near end to prevent burning.
Following these steps helps make a pretty, flaky Danish with lovely layers and a soft filling inside. It’s easier than it looks once you get the hang of it!
Equipment You’ll Need
- Baking sheet – to bake the Danish evenly and catch any drips.
- Parchment paper – prevents sticking and makes cleanup easy.
- Sharp knife – for scoring the pastry edges and cutting slits cleanly.
- Mixing bowls – to prepare the strawberry filling and cream cheese layer separately.
- Whisk or electric mixer – to blend the vegan cream cheese filling smooth.
- Saucepan – to cook the strawberry filling until thickened.
- Spoon or spatula – for spreading fillings and folding pastry strips.
Flavor Variations & Add-Ins
- Blueberries or raspberries instead of strawberries – offers a different berry flavor and color.
- Add lemon zest to the cream filling – for a fresh citrusy twist that brightens the flavor.
- Use vegan almond or cashew cream cheese with a drizzle of maple syrup – adds richness and sweetness.
- Sprinkle sliced almonds or chopped pistachios on top before baking – adds crunch and a nutty touch.
How to Make Vegan Strawberry Cream Danish
Ingredients You’ll Need:
For the Danish:
- 1 sheet vegan puff pastry (thawed if frozen)
- 1 cup fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon cornstarch
For the Cream Cheese Filling:
- 1 cup vegan cream cheese (plant-based cream cheese)
- 1/4 cup powdered sugar (plus more for dusting)
- 1/2 teaspoon vanilla extract
- 1/4 cup non-dairy milk (such as almond or oat milk), divided
For the Glaze:
- 1/2 cup powdered sugar
- Remaining non-dairy milk
- Optional: a pinch of turmeric for a warm color
Time Needed
This recipe takes about 10 minutes of prep time, 20 minutes for baking, and some additional cooling and glazing time for a total of around 40 minutes. It’s quick and rewarding for a homemade dessert!
Step-by-Step Instructions:
1. Preheat and Prep:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to keep the Danish from sticking.
2. Make the Strawberry Filling:
In a small saucepan, mix sliced strawberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and juicy, about 5 minutes. Remove from heat and let it cool down.
3. Prepare the Cream Cheese Filling:
In a bowl, mix the vegan cream cheese, powdered sugar, vanilla extract, and 2 tablespoons of non-dairy milk together. Whisk or beat until smooth and creamy. Add extra non-dairy milk little by little if it’s too thick to spread.
4. Shape the Danish:
Roll out the puff pastry on your parchment-lined baking sheet. Cut it into a rectangle about 8 by 6 inches. Lightly score a border about 1 inch inside the edges without cutting all the way through — this helps form the raised edges.
5. Add Fillings and Fold:
Spread the cream cheese filling evenly within the scored border. Spoon the cooled strawberry mixture on top. Cut diagonal slits roughly 1/2 inch wide along the edges of the border and fold these strips over the filling to create a braided look. Press the ends gently to seal.
6. Bake the Danish:
Brush the puff pastry edges with a bit of non-dairy milk to help with browning. Bake for 18-22 minutes until golden and puffed up nicely.
7. Make and Drizzle the Glaze:
While baking, whisk the powdered sugar with the remaining non-dairy milk until you get a smooth glaze. Add a pinch of turmeric if you want a warm hue. Once your Danish is out of the oven and slightly cooled, drizzle the glaze over it in back-and-forth lines.
8. Serve and Enjoy:
For a pretty finish, dust the Danish with a little extra powdered sugar. Slice it up and serve warm or at room temperature. Enjoy!
Can I Use Frozen Strawberries for the Filling?
Yes, you can use frozen strawberries! Just thaw them completely and drain any excess juice before cooking the filling to avoid making it too watery.
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 or toaster oven to keep the pastry flaky.
Can I Substitute the Vegan Cream Cheese?
Absolutely! You can use blended silken tofu, cashew cream, or any plant-based cream cheese you prefer. Adjust sweetness if needed when using substitutes.
Is There a Way to Make This Gluten-Free?
To make it gluten-free, look for gluten-free puff pastry in stores or make your own. Ensure all other ingredients, like vanilla extract and cream cheese, are also gluten-free certified.