This Vegan Strawberry Cream Danish is a lovely treat that’s both light and full of fresh flavors. It’s made with flaky, golden pastry dough, a creamy dairy-free filling, and sweet, juicy strawberries on top. The bright red berries and the soft, fluffy texture of the cream make this dessert feel special and perfect for Valentine’s Day or any sweet occasion.
I love how this Danish brings together simple ingredients in such a pretty way. The vegan cream is smooth and gently sweetened, which balances the natural tartness of the strawberries perfectly. I usually bake these in smaller sizes so I can share them easily, and it’s always fun to watch people’s faces light up when they take a bite. Plus, this dessert is totally plant-based, so everyone can enjoy it without worrying about dairy!
My favorite way to serve these is fresh out of the oven, still warm, maybe with a light dusting of powdered sugar or a drizzle of maple syrup. They’re great for a cozy brunch, a romantic dessert, or just a special treat to brighten your day. Making these Danish pastries together is a sweet way to spend time with someone you love, and the smell that fills the kitchen will have you smiling before the first bite even arrives.
Key Ingredients & Substitutions
Vegan Puff Pastry: This is the base of your Danish. Look for brands labeled vegan or make your own if you’re up for it. You can swap for vegan croissant dough if you want a different texture.
Cashews: They make the creamy filling rich and smooth. If you’re nut-free, try silken tofu or coconut cream alone for a lighter option.
Coconut Cream: Adds a lovely thick texture and subtle flavor. You can also use other plant-based cream like oat or soy cream if you prefer a milder taste.
Strawberries: Fresh ones work best for sweetness and juiciness. If out of season, frozen (thawed and drained) strawberries or raspberries can be good alternatives.
Maple Syrup & Vanilla: These bring natural sweetness and warmth. Agave syrup or brown rice syrup can replace maple syrup nicely.
How Do You Achieve a Flaky, Beautiful Danish Shape?
Getting the Danish’s layers to puff up and look great comes down to careful dough handling and folding.
- Keep your puff pastry cold until ready to use—warm dough won’t puff well.
- Cut even squares and score a border about an inch inside the edges without cutting all the way through. This helps create that raised edge.
- After spreading jam and cream filling in the center, fold each corner toward the center, slightly overlapping to lock them in place. This folding traps steam inside, helping the dough puff.
- Don’t overload with filling—it can cause the pastry to get soggy or not cook evenly.
- Bake on a parchment-lined sheet to prevent sticking and promote even baking.
Equipment You’ll Need
- Baking sheet – for even heat and to hold your Danish while baking.
- Parchment paper – stops the pastry from sticking and makes cleanup easy.
- Food processor or blender – to quickly make the smooth vegan cream filling from cashews.
- Sharp knife or pizza cutter – helps cut puff pastry into neat squares without tearing.
- Small bowl and whisk – perfect for mixing the glaze smoothly.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries for a different fresh berry taste.
- Add a sprinkle of cinnamon or cardamom to the cream filling for warm spice notes.
- Mix in dairy-free cream cheese with the cashew cream for tangier filling.
- Top with sliced almonds or chopped pistachios for a crunchy texture contrast.
Vegan Strawberry Cream Danish
Ingredients You’ll Need:
For The Pastry and Topping:
- 1 package (about 1 sheet) vegan puff pastry, thawed
- 1 cup fresh strawberries, hulled and thinly sliced
- 1 tbsp granulated sugar (for strawberries)
- 1 tbsp strawberry jam or preserves
For The Vegan Cream Filling:
- 1/2 cup raw cashews, soaked for at least 4 hours or overnight
- 1/4 cup coconut cream (solid part from chilled coconut milk)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1-2 tbsp non-dairy milk (almond, oat, or soy), more if needed for cream consistency
- 1 tsp lemon juice
For The Glaze:
- 1/2 cup powdered sugar
- 2 tbsp non-dairy milk
- 1 tsp strawberry puree or a few drops of red/pink natural food coloring (optional, for glaze color)
How Much Time Will You Need?
It takes about 15 minutes to prepare and assemble your Danish, plus 15-20 minutes for baking. Soaking cashews ahead of time means you can get the cream filling ready quickly when you’re ready to bake. Altogether, expect around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prep Your Oven and Strawberries:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the sliced strawberries with 1 tablespoon of granulated sugar in a small bowl and let them sit while you prepare the other ingredients—this helps them release their natural juices.
2. Make The Vegan Cream Filling:
Drain your soaked cashews. In a blender or food processor, blend cashews with coconut cream, maple syrup, vanilla extract, lemon juice, and 1 to 2 tablespoons of non-dairy milk until very smooth and creamy. Add extra non-dairy milk if needed, but keep it thick enough to spread.
3. Prepare and Assemble The Danish:
Cut the thawed puff pastry sheet into 4–5 inch squares. Using a knife, score a border about one inch from the edges without cutting all the way through—this will create a nice raised edge. Spread a thin layer of strawberry jam inside the border on each square, then dollop the vegan cream filling into the center. Arrange the sugared strawberry slices on top of the cream filling.
4. Fold and Bake:
Fold each corner of the pastry square toward the center, slightly overlapping to create the traditional Danish shape. Bake in the preheated oven for 15 to 20 minutes until golden brown and puffed.
5. Make The Glaze and Finish:
While the Danish bakes, mix powdered sugar, non-dairy milk, and optional strawberry puree or natural coloring in a bowl until smooth and slightly runny. Once the Danish are baked and slightly cooled, drizzle the glaze over the top for a pretty, sweet finish.
6. Serve:
Enjoy warm or at room temperature as a romantic Valentine’s treat or anytime you want a thoughtful, delicious dessert!
Can I Use Frozen Strawberries for the Danish?
Yes! Just make sure to thaw and drain them well to avoid excess moisture, which can make the pastry soggy. Pat them dry gently with paper towels before assembling.
How Long Can I Store Leftover Danishes?
Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat them briefly in a warm oven to keep the pastry flaky and delicious.
Can I Make the Vegan Cream Filling Ahead of Time?
Absolutely! Prepare the cashew cream up to 2 days in advance and keep it refrigerated. Give it a good stir or blend before using, as it may thicken slightly when chilled.
What Can I Substitute for Cashews if I Have a Nut Allergy?
You can use silken tofu or extra coconut cream for the filling, though the texture will be a bit different. Blend well and adjust sweetness to taste for a creamy vegan alternative.
