The Vegan Strawberry Cream Danish is a sweet, flaky treat that’s perfect for Valentine’s Day or any special moment. It features a light, crispy pastry exterior filled with creamy vegan cream and topped with fresh, juicy strawberries that add a pop of color and natural sweetness. This dessert feels like a little love letter you can eat!
I love making this Danish because it’s not only delicious but also completely plant-based, so everyone can enjoy it. The creamy filling is smooth and just mildly sweet, balancing out the tartness of the strawberries. I find it’s a real crowd-pleaser, especially when served fresh and warm.
My favorite way to enjoy this dessert is with a cup of tea or coffee, making mornings or afternoon breaks feel extra special. It’s easy to make ahead too, which means less fuss and more time to relax and savor those sweet flavors. Whenever I serve this, it instantly brings smiles and a bit of Valentine’s warmth to the table.
Key Ingredients & Substitutions
Vegan puff pastry: This is the base of your Danish. Ready-made vegan puff pastry saves time and gives flaky, buttery layers. If you can’t find vegan puff pastry, try phyllo dough for a crispier texture.
Cashews for the cream filling: Soaked cashews make a smooth, creamy filling. No cashews? Silken tofu or store-bought vegan cream cheese can be good substitutes.
Fresh strawberries: They add natural sweetness and bright flavor. If fresh aren’t available, frozen work fine—just thaw and drain any excess liquid first.
Cornstarch: Helps thicken the strawberry filling so it’s not watery. If you want, arrowroot powder is a nice alternative.
Plant milk for icing: Any unsweetened plant milk works well here. Almond, soy, or oat milk all add subtle flavors without overpowering the icing.
How Do You Get the Puff Pastry Crispy and Flaky Every Time?
The magic is in the cold and timing when baking puff pastry. Here’s how I do it:
- Keep the puff pastry well chilled before using—it helps it puff up better in the oven.
- Don’t overload with filling; leave clear edges so the pastry layers can rise and crisp.
- Bake on a preheated oven at 400°F (200°C) for 15-20 minutes until golden brown and puffed.
- Don’t open the oven door too often, or you risk losing heat and flakiness.
- Cool slightly before drizzling icing, so it doesn’t melt off immediately but still complements the warm pastry.
These tips help you get light, flaky, and beautifully golden danishes that hold their shape and taste delightful.
Equipment You’ll Need
- Baking sheet – essential for baking the danishes evenly and catching any juices that bubble over.
- Parchment paper – helps prevent the pastry from sticking and makes cleanup easier.
- Blender or high-speed food processor – perfect for blending the cashew cream filling until smooth and creamy.
- Mixing bowls – useful for macerating strawberries and mixing the icing separately.
- Knife and cutting board – for chopping fresh strawberries evenly.
- Whisk or fork – handy for mixing icing ingredients until smooth.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different berry flavor with the same fresh brightness.
- Add a sprinkle of cinnamon or cardamom to the cream filling for a warm, spiced twist.
- Stir in some chopped dark vegan chocolate or chocolate chips into the cream for a richer taste.
- Top with toasted sliced almonds or chopped pistachios after baking for extra crunch and nutty flavor.
How to Make Vegan Strawberry Cream Danish
Ingredients You’ll Need:
For The Danish:
- 1 package (about 14 oz) vegan puff pastry sheets, thawed
- 1 ½ cups fresh strawberries, chopped
- 1 tbsp sugar (for strawberries)
- 1 tbsp cornstarch
- 1 tsp lemon juice
Vegan Cream Filling:
- ½ cup raw cashews (soaked in hot water for 30 minutes and drained)
- ¼ cup full-fat coconut milk
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Icing:
- ½ cup powdered sugar
- 2-3 tbsp unsweetened plant-based milk (almond, soy, oat, etc.)
- ¼ tsp vanilla extract
Time Needed
Preparing this delicious vegan strawberry cream Danish takes about 10 minutes of prep time, 15-20 minutes of baking, and some time for macerating strawberries and blending the filling — in total, roughly 40 minutes. It’s quick enough to make for a special breakfast or dessert on Valentine’s Day!
Step-by-Step Instructions:
1. Make the Cream Filling:
Put the soaked cashews, coconut milk, powdered sugar, vanilla extract, and salt into your blender. Blend everything until it’s very smooth and creamy. Set this aside for later.
2. Prepare the Strawberries:
In a small bowl, mix the chopped strawberries with sugar, cornstarch, and lemon juice. Let them sit for about 10 minutes to draw out the juices and thicken up.
3. Warm Up the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
4. Prepare the Puff Pastry:
Lightly flour your surface, then unfold the thawed puff pastry sheets. Cut them into rectangles about 4 by 6 inches in size.
5. Assemble the Danishes:
Spread 2-3 tablespoons of your creamy filling in the center of each rectangle, leaving a 1-inch border around the edges. Spoon the strawberry mixture over the cream filling. Fold the edges of the pastry inward to create a neat border; you can pleat or crimp the edges if you like.
6. Bake the Danishes:
Place the assembled pastries on the baking sheet and bake them for 15-20 minutes or until they’re puffed and golden brown.
7. Make the Icing:
While the pastries bake, whisk together powdered sugar, plant-based milk, and vanilla extract until you get a smooth, pourable icing.
8. Finish and Serve:
After the danishes have cooled a little, drizzle the icing on top. If you want, add a light dusting of powdered sugar. Serve warm or at room temperature, and enjoy your lovely, flaky, vegan dessert!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just make sure to thaw them fully and drain any excess liquid before mixing with sugar and cornstarch to avoid a soggy pastry.
How Do I Store Leftover Danishes?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat them gently in the oven at 300°F (150°C) for 5-7 minutes to refresh the flakiness.
Can I Make the Vegan Cream Filling Ahead of Time?
Absolutely! The cashew cream filling can be prepared a day ahead. Keep it covered in the fridge and give it a quick stir before assembling your danishes.
What Can I Substitute for Cashews in the Cream Filling?
If you’re allergic or don’t have cashews, try using silken tofu or vegan cream cheese instead. Both offer creamy texture but may slightly change the flavor.
