Strawberry Danish, oh, where do I even begin? Imagine biting into a flaky, golden pastry, the delicate layers shattering to reveal a creamy, sweet cheese filling, all topped with glistening, ruby-red strawberries. It’s a symphony of textures and flavors that’s simply irresistible. This isn’t just a breakfast treat; it’s an experience!

The history of the Danish pastry, or “wienerbrød” as it’s known in Denmark, is surprisingly Viennese! Bakers from Austria brought their techniques to Denmark in the mid-19th century, and the Danes, with their love of butter and creativity, transformed it into the delectable pastry we know and love today. While the original may have been simpler, the addition of fresh fruits like strawberries elevates it to a truly special occasion treat.

What makes a Strawberry Danish so universally adored? It’s the perfect balance of sweet and tangy, rich and light. The buttery, flaky crust provides a satisfying crunch, while the creamy cheese filling melts in your mouth. And those strawberries? They add a burst of freshness that cuts through the richness, making each bite utterly divine. Whether you’re enjoying it with a cup of coffee on a lazy Sunday morning or serving it as a show-stopping dessert, this pastry is guaranteed to impress. So, let’s get baking and create some magic in the kitchen!

Ingredients:

For the Dough:

2 1/4 cups (281g) all-purpose flour, plus more for dusting
1/4 cup (50g) granulated sugar
1 teaspoon salt
1 (1/4 ounce) package active dry yeast (or 2 1/4 teaspoons)
1/2 cup (120ml) lukewarm milk (about 110°F)
1/4 cup (60ml) lukewarm water (about 110°F)
1 large egg, lightly beaten
1 teaspoon vanilla extract

For the Butter Block:

1 cup (2 sticks or 226g) unsalted butter, very cold

For the Strawberry Filling:

1 pound fresh strawberries, hulled and sliced
1/4 cup (50g) granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon almond extract (optional, but recommended)

For the Egg Wash:

1 large egg, lightly beaten
1 tablespoon milk

For the Glaze (optional):

1 cup (120g) powdered sugar
2-3 tablespoons milk or water
1/2 teaspoon vanilla extract

Preparing the Dough:

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour, which is crucial for proper yeast activation and gluten development.
Activate the Yeast: In a separate small bowl, dissolve the yeast in the lukewarm milk and water mixture. Let it stand for 5-10 minutes, or until foamy. This step is essential to ensure your yeast is alive and active. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
Combine Wet and Dry Ingredients: Pour the yeast mixture, beaten egg, and vanilla extract into the bowl with the dry ingredients. Use a wooden spoon or a stand mixer fitted with a dough hook to combine the ingredients until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Alternatively, knead the dough in a stand mixer with a dough hook on medium speed for 5-7 minutes. The dough should be slightly sticky but not overly so. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise allows the yeast to work its magic, creating the airy texture we want in our Danish pastries.
Punch Down and Chill: Gently punch down the dough to release the air. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling period is crucial for developing flavor and making the dough easier to work with when incorporating the butter block.

Preparing the Butter Block:

Pound the Butter: Place the very cold butter between two sheets of parchment paper. Use a rolling pin to pound the butter into a 6×8 inch rectangle. The goal is to create a uniform thickness without melting the butter. Work quickly to keep the butter cold. If the butter starts to melt, return it to the refrigerator for a few minutes to firm up.
Shape the Butter: Ensure the butter rectangle has straight edges. This will help with even layering later on.
Chill the Butter: Place the butter block in the refrigerator while you prepare the dough for lamination. Keeping the butter cold is paramount for creating flaky layers.

Laminating the Dough (Creating the Layers):

Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12×16 inch rectangle. The dough should be about 1/4 inch thick.
Place the Butter Block: Place the cold butter block in the center of the dough rectangle. The butter block should cover about half of the dough.
Fold the Dough: Fold one side of the dough over the butter block, and then fold the other side over the first fold, creating a tri-fold. This is similar to folding a letter.
Seal the Edges: Gently press down on the edges of the dough to seal the butter inside. This prevents the butter from leaking out during baking.
First Turn: Rotate the dough 90 degrees so that the short end is facing you. Gently roll out the dough into a 12×16 inch rectangle again. Be careful not to press too hard, as you don’t want to squeeze the butter out.
Second Fold: Fold the dough into thirds again, like folding a letter. This is your first “turn.”
Wrap and Chill: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, making it easier to roll out the dough for the next turn.
Repeat Turns: Repeat the rolling, folding, and chilling process two more times, for a total of three turns. Each turn creates more layers of butter and dough, resulting in a flakier pastry. Remember to chill the dough for at least 30 minutes between each turn.
Final Chill: After the third turn, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This final chill is crucial for allowing the dough to fully relax and the butter to firm up completely.

Preparing the Strawberry Filling:

Combine Strawberries and Sugar: In a medium saucepan, combine the sliced strawberries and granulated sugar.
Cook the Strawberries: Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to soften, about 5-7 minutes.
Thicken the Filling: In a small bowl, whisk together the cornstarch and lemon juice until smooth. This prevents lumps from forming in the filling.
Add Cornstarch Mixture: Pour the cornstarch mixture into the saucepan with the strawberries and stir constantly until the filling thickens, about 1-2 minutes.
Add Almond Extract: Remove from heat and stir in the almond extract (if using).
Cool the Filling: Let the filling cool completely before using. This prevents the filling from melting the butter in the dough.

Assembling and Baking the Danishes:

Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12×18 inch rectangle. The dough should be about 1/8 inch thick.
Cut the Dough: Cut the dough into 3×4 inch rectangles. You should get about 18 danishes.
Shape the Danishes: There are several ways to shape the danishes. Here are a few options:
- Classic Square: Place a spoonful of strawberry filling in the center of each rectangle. Fold two opposite corners towards the center, overlapping slightly. Press down gently to secure.
- Pinwheel: Make diagonal cuts from each corner towards the center, stopping about 1/2 inch from the center. Fold every other point towards the center, pressing down gently to secure. Place a spoonful of strawberry filling in the center.
- Envelope: Fold all four corners towards the center, overlapping slightly. Press down gently to secure. Place a spoonful of strawberry filling in the center.
Egg Wash: In a small bowl, whisk together the egg and milk for the egg wash.
Brush with Egg Wash: Brush the tops of the danishes with the egg wash. This will give them a golden brown color and a shiny finish.
Bake: Bake for 18-22 minutes, or until the danishes are golden brown and the filling is bubbly
Conclusion:
So, there you have it! This Strawberry Danish recipe is truly a must-try, and I’m not just saying that because I created it. The flaky, buttery pastry combined with the sweet and slightly tart strawberry filling is a symphony of flavors and textures that will have you reaching for seconds (and maybe thirds!). It’s the perfect treat for a weekend brunch, a special occasion, or simply when you need a little something to brighten your day. Trust me, the aroma alone wafting from your oven as these bake is enough to make your mouth water. But what makes this recipe truly special is its versatility. While I’ve shared my go-to strawberry filling, feel free to experiment with other fruits! Imagine a blueberry Danish bursting with juicy blueberries, or a raspberry Danish with a tangy raspberry jam. You could even try a combination of fruits for a truly unique flavor profile. For a richer, more decadent experience, consider adding a layer of cream cheese filling beneath the fruit. A simple mixture of cream cheese, sugar, and a touch of vanilla extract will elevate these pastries to a whole new level. And don’t forget about the glaze! While the simple powdered sugar glaze I’ve suggested is classic and delicious, you can easily customize it to your liking. Add a splash of lemon juice for a citrusy zing, or a hint of almond extract for a nutty flavor. For a more sophisticated glaze, try using a brown butter glaze. The nutty, caramelized flavor of the brown butter will complement the sweetness of the strawberries beautifully. Serving suggestions are endless! These Strawberry Danish pastries are wonderful on their own, but they also pair perfectly with a cup of coffee or tea. For a truly indulgent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a fantastic addition to a brunch spread, alongside other breakfast favorites like scrambled eggs, bacon, and fruit salad. If you’re feeling adventurous, try using them as the base for a strawberry shortcake. Simply split the Danish in half and top with whipped cream and fresh strawberries. I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It might seem a little intimidating at first, but I promise that with a little patience and attention to detail, you’ll be rewarded with the most delicious and satisfying homemade pastries. The key is to not rush the process and to follow the instructions carefully. And remember, even if your first attempt isn’t perfect, don’t give up! Practice makes perfect, and even a slightly imperfect Danish is still a delicious Danish. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake some magic! I’m so excited for you to try this recipe and experience the joy of creating your own homemade Strawberry Danish. And most importantly, please share your experience with me! I’d love to hear your feedback, see your photos, and learn about any variations you’ve tried. You can leave a comment below, tag me on social media, or send me an email. I can’t wait to see what you create! Happy baking! Print
Strawberry Danish: A Delicious & Easy Recipe
- Total Time: 300 minutes
- Yield: 18 Danishes 1x
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Description

Flaky, buttery homemade Danish pastries filled with a sweet and tangy strawberry filling. Perfect for breakfast, brunch, or a special treat!
Ingredients

Scale
2 1/4 cups (281g) all-purpose flour, plus more for dusting

1/4 cup (50g) granulated sugar

1 teaspoon salt

1 (1/4 ounce) package active dry yeast (or 2 1/4 teaspoons)

1/2 cup (120ml) lukewarm milk (about 110°F)

1/4 cup (60ml) lukewarm water (about 110°F)

1 large egg, lightly beaten

1 teaspoon vanilla extract

1 cup (2 sticks or 226g) unsalted butter, very cold

1 pound fresh strawberries, hulled and sliced

1/4 cup (50g) granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1/4 teaspoon almond extract (optional, but recommended)

1 large egg, lightly beaten

1 tablespoon milk

1 cup (120g) powdered sugar

2–3 tablespoons milk or water

1/2 teaspoon vanilla extract
Instructions
In a large bowl, whisk together the flour, sugar, and salt.

In a separate small bowl, dissolve the yeast in the lukewarm milk and water mixture. Let it stand for 5-10 minutes, or until foamy.

Pour the yeast mixture, beaten egg, and vanilla extract into the bowl with the dry ingredients. Use a wooden spoon or a stand mixer fitted with a dough hook to combine the ingredients until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Alternatively, knead the dough in a stand mixer with a dough hook on medium speed for 5-7 minutes.

Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Gently punch down the dough to release the air. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

Place the very cold butter between two sheets of parchment paper. Use a rolling pin to pound the butter into a 6×8 inch rectangle.

Ensure the butter rectangle has straight edges.

Place the butter block in the refrigerator while you prepare the dough for lamination.

On a lightly floured surface, roll out the chilled dough into a 12×16 inch rectangle.

Place the cold butter block in the center of the dough rectangle. The butter block should cover about half of the dough.

Fold one side of the dough over the butter block, and then fold the other side over the first fold, creating a tri-fold.

Gently press down on the edges of the dough to seal the butter inside.

Rotate the dough 90 degrees so that the short end is facing you. Gently roll out the dough into a 12×16 inch rectangle again.

Fold the dough into thirds again, like folding a letter. This is your first “turn.”

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.

Repeat the rolling, folding, and chilling process two more times, for a total of three turns. Remember to chill the dough for at least 30 minutes between each turn.

After the third turn, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.

In a medium saucepan, combine the sliced strawberries and granulated sugar.

Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to soften, about 5-7 minutes.

In a small bowl, whisk together the cornstarch and lemon juice until smooth.

Pour the cornstarch mixture into the saucepan with the strawberries and stir constantly until the filling thickens, about 1-2 minutes.

Remove from heat and stir in the almond extract (if using).

Let the filling cool completely before using.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough into a 12×18 inch rectangle.

Cut the dough into 3×4 inch rectangles. You should get about 18 danishes.

Shape the Danishes:

Classic Square: Place a spoonful of strawberry filling in the center of each rectangle. Fold two opposite corners towards the center, overlapping slightly. Press down gently to secure.

Pinwheel: Make diagonal cuts from each corner towards the center, stopping about 1/2 inch from the center. Fold every other point towards the center, pressing down gently to secure. Place a spoonful of strawberry filling in the center.

Envelope: Fold all four corners towards the center, overlapping slightly. Press down gently to secure. Place a spoonful of strawberry filling in the center.

In a small bowl, whisk together the egg and milk for the egg wash.

Brush the tops of the danishes with the egg wash.

Bake for 18-22 minutes, or until the danishes are golden brown and the filling is bubbly.

Let the danishes cool slightly on a wire rack. If desired, whisk together the powdered sugar, milk (or water), and vanilla extract for the glaze. Drizzle the glaze over the warm danishes.
Notes
Lukewarm milk and water should be around 110°F (43°C).

If the yeast doesn’t foam after 10 minutes, it may be old and need to be replaced.

Keep the butter cold throughout the lamination process to ensure flaky layers. If the butter starts to melt, return it to the refrigerator for a few minutes to firm up.

Chilling the dough between turns is crucial for relaxing the gluten and preventing the butter from melting.

The almond extract in the strawberry filling is optional but adds a nice flavor.

The glaze is also optional but adds sweetness and a beautiful finish.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
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