The Vegan Strawberry Cream Danish is a delightful treat that combines flaky, buttery-like pastry with sweet, juicy strawberries and a creamy, dairy-free filling. This dessert is perfect for Valentine’s Day or any day you want to feel a little extra special. The layers of golden pastry wrapped around the bright, fresh strawberry topping make every bite feel like a little celebration.
I love making these because they’re super easy to put together, yet they look and taste like something from a fancy bakery. The vegan cream filling is smooth and just a bit sweet, balancing the tart strawberries beautifully. Whenever I serve these, people always ask for the recipe—there’s something about that mix of flaky crust and fruity cream that really wins hearts.
My favorite way to enjoy this Danish is fresh out of the oven with a cup of tea or coffee. It’s also a great dessert to share with someone special, whether it’s a romantic Valentine’s Day treat or just a cozy afternoon snack. Plus, it’s vegan, so everyone can enjoy it without worry. These little strawberry cream Danishes always bring a smile and make any day feel a bit sweeter.
Key Ingredients & Substitutions
Vegan Puff Pastry: This is the base of the Danish and gives you flaky, buttery layers without dairy. You can find it frozen in most grocery stores. If you want to make it from scratch, be ready for a time investment!
Raw Cashews: These soak into the creamy vegan filling. Soaking softens them for blending. If cashews aren’t your favorite, silken tofu or store-bought vegan cream cheese work well.
Strawberries: Fresh, ripe strawberries add natural sweetness and color. If fresh aren’t available, frozen strawberries (thawed) are okay but might be a bit juicier, so drain excess liquid.
Cornstarch: Helps the strawberry topping thicken when baked. If you prefer, arrowroot powder or tapioca starch work fine as substitutes.
Maple Syrup: Adds sweetness to the cream filling. You can use agave syrup or another liquid sweetener you like.
How Do You Get Perfectly Flaky Puff Pastry Every Time?
Flaking puff pastry is all about keeping it cold and not overworking it. Here are some tips:
- Keep puff pastry refrigerated until just before rolling.
- Use a lightly floured surface to prevent sticking but avoid using too much flour which can dry the dough.
- Roll gently and evenly to smooth out creases, but don’t roll too thin or the layers won’t puff up well.
- Score a border carefully to help the edges rise and hold the filling inside.
- Chill the assembled Danish briefly before baking if your kitchen is warm—this helps keep the layers distinct.
Following these steps helps the pastry bake up light, flaky, and golden without becoming soggy under the filling.
Equipment You’ll Need
- Baking sheet – large enough to hold your Danish without crowding; provides even heat for a golden crust.
- Parchment paper – keeps the pastry from sticking and makes cleanup easy.
- Blender or food processor – essential for making the smooth vegan cream filling from cashews.
- Mixing bowls – for tossing strawberries with sugar and cornstarch, and for mixing glaze ingredients.
- Pastry brush (optional) – to gently brush plant-based milk on pastry edges for a nice golden finish.
- Whisk – helps blend glaze ingredients smoothly for drizzling.
Flavor Variations & Add-Ins
- Swap strawberries for fresh blueberries or sliced peaches for a different fruity twist that pairs well with the creamy base.
- Add a sprinkle of cinnamon or cardamom to the cream filling for a warm, aromatic note that enhances the flavor.
- Top with toasted sliced almonds or chopped pistachios before baking for extra crunch and nutty flavor.
- Mix in a little vegan chocolate chips with the cream filling for a subtle chocolate surprise inside.
Vegan Strawberry Cream Danish
Ingredients You’ll Need:
For the Danish:
- 1 sheet vegan puff pastry (thawed if frozen)
- 1 cup fresh strawberries, thinly sliced
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
For the Vegan Cream Filling:
- ½ cup raw cashews (soaked in water for at least 4 hours or overnight)
- ¼ cup coconut cream
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For the Glaze:
- ½ cup powdered sugar
- 1-2 tbsp non-dairy milk (almond, soy, oat, etc.)
- ¼ tsp vanilla extract
Optional Garnish:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the cream filling and assemble, plus 18-22 minutes for baking. Allow an additional 5-10 minutes to cool and add the glaze. So, plan for around 40-45 minutes, including prep and baking time.
Step-by-Step Instructions:
1. Make the Vegan Cream Filling:
Drain and rinse the soaked cashews. Put them in a blender along with coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and creamy. Set aside.
2. Preheat Your Oven and Prep the Baking Sheet:
Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
3. Prepare the Strawberry Topping:
In a bowl, mix the sliced strawberries with sugar, cornstarch, and lemon juice. This will soften the strawberries a bit and help the juice thicken when baked.
4. Shape the Danish:
On a lightly floured surface, gently roll out the puff pastry to smooth out any creases. Transfer it to the lined baking sheet. Use a knife to lightly score a border about 1 inch from the edge — don’t cut all the way through.
5. Assemble the Danish:
Spread the vegan cream filling evenly inside the scored border, then arrange the strawberry slices carefully on top.
6. Bake:
Pop the Danish in the oven and bake for 18-22 minutes. Look for golden brown edges and a set cream filling.
7. Prepare the Glaze:
While the Danish bakes, whisk together powdered sugar, non-dairy milk, and vanilla extract until the glaze is smooth and a little thick but pourable.
8. Finish and Serve:
When the Danish is done, allow it to cool for 5-10 minutes. Drizzle the glaze over the top in pretty lines. Optionally, dust with extra powdered sugar. Serve warm or at room temperature with your favorite drink.
Can I Use Frozen Strawberries for This Danish?
Yes! Just make sure to thaw and drain them well to avoid excess moisture that could make the pastry soggy. Pat them dry gently with paper towels before using.
How Do I Store Leftover Danish?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F (150°C) for 5-7 minutes to bring back crispiness.
Can I Make the Vegan Cream Filling Ahead of Time?
Absolutely! You can prepare the cashew cream filling up to 2 days in advance. Keep it sealed in the fridge and give it a quick stir before spreading on the pastry.
What Can I Use Instead of Cashews for the Cream Filling?
If you’re allergic or don’t have cashews, silken tofu or vegan cream cheese work nicely as substitutes. The texture won’t be exactly the same, but the creamy, sweet flavor will still shine through.
