This Vegan Strawberry Cream Danish is a delightful treat that’s both light and full of fresh flavor. The flaky, golden pastry wraps around a creamy, dairy-free filling topped with sweet, juicy strawberries that make it feel just right for a special occasion. It’s a perfect way to celebrate Valentine’s Day without any fuss or heavy ingredients.
I love making this Danish because it’s simple enough for a cozy morning at home but feels fancy enough to impress someone you care about. The combination of the soft vegan cream and the bright strawberries keeps it fresh and not too sweet, which I appreciate. Plus, it’s fun to watch the pastry puff up in the oven and fill the kitchen with a wonderful aroma.
My favorite way to enjoy these is warm right out of the oven with a cup of tea or coffee. It’s a little touch of sweetness that feels like a big hug in dessert form. If you’re making it for Valentine’s Day, it’s a lovely way to show your love through something handmade and thoughtful. Trust me, everyone will be asking for the recipe after one bite!
Key Ingredients & Substitutions
Vegan Puff Pastry: This is the base of your Danish and provides that flaky, buttery texture. I recommend using store-bought vegan puff pastry for convenience. If it’s hard to find, you can also try making your own or using vegan croissant dough.
Raw Cashews: Soaked cashews create a rich and creamy filling. If you’re short on time, use cashew butter with a bit of extra coconut cream. For a nut-free option, try silken tofu blended with coconut cream and sweetener.
Coconut Cream: The thick part from chilled coconut milk adds creaminess and fat. If you want a lighter filling, substitute with soy or almond yogurt, though it may be less thick.
Strawberries: Fresh, ripe strawberries work best to keep the filling light and tangy. If strawberries aren’t in season, frozen (thawed) or fresh raspberries are a nice substitute.
Maple Syrup & Vanilla: These add sweetness and depth to the cream. You can adjust sweetness according to your taste or swap maple syrup for agave or date syrup.
How Do You Get the Puff Pastry Perfectly Flaky and Golden?
Getting puff pastry just right is key for this recipe. Here’s how I do it:
- Keep it cold: Thaw the puff pastry just until pliable but still cold. Warm dough can get sticky and won’t puff as well.
- Score edges carefully: Lightly score a smaller rectangle inside the pastry with a knife without cutting all the way through. This helps the border rise up around the filling.
- Bake on parchment: Using parchment paper on the baking sheet prevents sticking and helps even browning.
- Avoid overfilling: Too much cream or strawberries can cause soggy pastry. Keep the filling modest and spread evenly within the scored border.
- Bake at the right temp: 400°F is great to activate the puffing and get that golden color. Watch carefully so it doesn’t burn.
Following these tips results in a flaky, golden Danish with crisp edges and soft, creamy center—just how it should be!
Equipment You’ll Need
- Baking sheet – perfect for holding your Danishes as they bake evenly and puff up.
- Parchment paper – stops the pastry from sticking and makes clean-up easy.
- High-speed blender – essential to get the cashew cream super smooth and creamy.
- Mixing bowls – handy for tossing strawberries and mixing the glaze.
- Sharp knife – for cutting the puff pastry cleanly and scoring edges for puffing.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries to switch up the berry flavor and color.
- Add a sprinkle of cinnamon or cardamom to the cream for a warm, spicy note.
- Mix shredded vegan white chocolate into the cream filling for extra sweetness.
- Fold in thinly sliced almonds on top of the strawberries for a crunchy texture contrast.
How to Make Vegan Strawberry Cream Danish
Ingredients You’ll Need:
For The Pastry & Topping:
- 1 package (about 13.8 oz) vegan puff pastry sheets, thawed
- 1 cup fresh strawberries, hulled and sliced
- 1 tbsp sugar (for sweetening strawberries)
- Powdered sugar for dusting
For The Vegan Cream Filling:
- ½ cup raw cashews (soaked in hot water for 20 minutes, then drained)
- ¼ cup coconut cream (thick part from chilled coconut milk)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
For The Glaze:
- ½ cup powdered sugar
- 1–2 tbsp almond milk (or any plant milk)
- ¼ tsp vanilla extract
How Much Time Will You Need?
This recipe takes around 10 minutes to prepare, 15–18 minutes to bake, plus some minutes to let the puff pastry thaw if frozen. So plan roughly 30 minutes in total from start to finish, including mixing, assembling, baking, and glazing your lovely Danish.
Step-by-Step Instructions:
1. Prepare the Oven and Strawberries:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. In a small bowl, toss the sliced strawberries with 1 tablespoon of sugar. Let them sit to macerate while you prepare the cream and pastry.
2. Make the Vegan Cream Filling:
In a high-speed blender, combine the soaked and drained cashews, coconut cream, maple syrup, vanilla extract, and lemon juice. Blend until smooth and creamy. If needed, adjust the sweetness or texture by adding more maple syrup or coconut cream.
3. Prepare the Puff Pastry:
Lightly flour your surface and unfold the thawed puff pastry sheets. Cut them into rectangles about 4×6 inches. Use a knife to score a smaller rectangle inside each piece, about ½ inch from the edge, without cutting all the way through. This helps the edges puff up nicely.
4. Assemble the Danish:
Spoon about 2 tablespoons of the vegan cream filling into the center of each puff pastry rectangle, spreading it evenly inside the scored border. Top with a generous spoonful of the macerated strawberries.
5. Bake:
Place the prepared pastries on the baking sheet and bake for 15–18 minutes, or until the pastry is puffed and beautifully golden brown.
6. Prepare the Glaze and Finish:
While the Danishes bake, mix powdered sugar, almond milk, and vanilla extract until smooth to make the glaze. When the Danishes come out of the oven and have cooled slightly, drizzle the glaze over the top and sprinkle lightly with powdered sugar.
7. Serve and Enjoy:
These Danishes are best enjoyed warm or at room temperature for a perfect vegan Valentine’s Day dessert full of flaky layers, creamy filling, and fresh strawberry sweetness.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just thaw them completely and drain any excess liquid before using to prevent the pastry from getting soggy.
How Should I Store Leftover Danishes?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or toaster oven to bring back the crispiness.
Can I Make the Vegan Cream Filling Ahead of Time?
Absolutely! You can prepare the cream filling a day in advance and keep it refrigerated. Give it a quick blend or stir before assembling to restore the creamy texture.
Is There a Nut-Free Option for the Cream Filling?
Yes! Use silken tofu or coconut yogurt instead of cashews for a nut-free filling. Blend with coconut cream, sweetener, and lemon juice to maintain a creamy texture.
