Strawberry Lemon Cream Danish

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Make your own delicious Strawberry Lemon Cream Danishes right in your kitchen! Whether you’re hosting brunch with friends, enjoying a cozy family morning, or treating yourself to a delightful breakfast, these pastries are a breeze to whip up. With just a handful of ingredients, you can have this bakery favorite ready at home in just 30 minutes!

Strawberry Lemon Cream Danish

Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast
Servings 6


For the strawberries:

  • 8-10 strawberries sliced
  • 1 tbsp water
  • 1 tsp granulated sugar

For the Danish:

  • 1 sheet of puff pastry thawed
  • 4 oz cream cheese softened
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • ¼ cup powdered sugar
  • 1 egg yolk

For the icing:

  • ½ cup powdered sugar
  • 2 tbsp heavy cream
  • ½ tsp vanilla extract
  • ¼ tsp salt


*For the strawberries:*

  • In a small bowl, mix sliced strawberries, water, and sugar. Stir and refrigerate until needed.

*For the Danish:*

  • Preheat the oven to 400°F.
  • Unfold the thawed puff pastry on parchment paper or a floured surface.
  • Use a knife or pizza cutter to slice the puff pastry down the center lengthwise. Cut each side into 3 slices, creating 6 separate pastries.
  • Transfer onto a baking sheet, spacing evenly. Gently score a smaller rectangle within each Danish, about ¼ inch from the edge. Brush the edges with an egg wash.
  • In a medium bowl, beat together cream cheese, lemon juice, lemon zest, sugar, vanilla, and egg yolk until smooth.
  • Scoop the mixture into the center of each pastry and smooth out the inside edge of the border you created. Be cautious not to overflow!
  • Add 4-5 strawberry slices on top of the cream. Bake for 20 minutes or until golden brown and baked through. Let cool for 10-15 minutes before drizzling on the icing.

*For the icing:*

  • In a small bowl, combine powdered sugar, heavy whipping cream, vanilla, and salt. Stir with a whisk. Drizzle the icing on top and enjoy! These pastries will stay good for 3 days in an airtight container in the refrigerator.

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