This Vegan Strawberry Cream Danish is a sweet treat that’s perfect for Valentine’s Day or any time you want to feel a little extra love. It features flaky, golden pastry wrapped around a smooth, creamy vegan filling and topped with juicy, fresh strawberries. The combination of crispy layers and soft cream with that fresh fruit is just so delightful.
I love making this Danish because it’s simple but feels special—like something you’d get at a cozy bakery, but made with kindness to animals and the planet. The vegan cream is pleasantly light and not too sweet, which balances the natural tang of the strawberries so well. Baking it fills the kitchen with a fruity, buttery smell that always makes me smile.
My favorite way to enjoy this dessert is warm, right out of the oven, with a cup of tea or coffee. It’s a lovely way to show someone you care, or just treat yourself to a little moment of joy. Plus, it’s one of those desserts that looks as good as it tastes, so it’s great for sharing on a special day.
Key Ingredients & Substitutions
Vegan Puff Pastry: This is the base for your flaky crust. Look for brands labeled vegan or make your own for extra freshness. You can substitute with phyllo dough, but it will be less flaky.
Cashews: Soaking softens them, making the cream smooth and rich. If allergic, try silken tofu or blended coconut cream as a creamy filling alternative.
Coconut Cream: Adds thickness and a subtle richness. Use full-fat canned coconut milk chilled overnight to scoop the solid part from the top.
Strawberries: Fresh and ripe strawberries are best for sweetness and texture. Frozen can work if thawed carefully, but may release more juice.
Maple Syrup & Vanilla: These sweeten and flavor the cream naturally. Agave syrup or light corn syrup can replace maple syrup if needed.
How Do I Make the Vegan Cream Filling Smooth and Tasty?
The cream is the heart of this Danish. Here’s how to get it just right:
- Soak cashews for about 20 minutes in hot water to soften—they blend easier and make a creamier texture.
- Use a high-speed blender or food processor to blend the cashews with coconut cream, vanilla, maple syrup, and lemon juice until silky smooth with no lumps.
- Add a bit of water or extra coconut cream if it feels too thick; add more syrup if you like it sweeter.
- Taste before filling, adjusting sweetness and tartness to balance the strawberry flavor.
Taking these steps makes the cream dreamy and not too heavy, enhancing the fresh fruit and flaky pastry perfectly.
Equipment You’ll Need
- Baking sheet – perfect for baking the danish evenly and catching drips.
- Parchment paper – keeps the pastry from sticking and makes cleanup easy.
- Food processor or high-speed blender – essential for blending the cashews into a smooth vegan cream.
- Mixing bowl – handy for mixing the icing ingredients together.
- Sharp knife – to slice strawberries and cut the puff pastry into rectangles cleanly.
Flavor Variations & Add-Ins
- Swap strawberries for fresh blueberries or raspberries for a different sweet-tart twist.
- Add a sprinkle of cinnamon or cardamom to the cream for warm spice notes.
- Mix in chopped toasted almonds or pecans into the cream for added crunch.
- Use vegan cream cheese instead of cashew cream for a tangier, richer filling.
How to Make Vegan Strawberry Cream Danish?
Ingredients You’ll Need:
For The Puff Pastry:
- 1 sheet vegan puff pastry, thawed
For The Strawberry Cream:
- 1 cup fresh strawberries, sliced
- ½ cup raw cashews (soaked in hot water for 20 minutes)
- ¼ cup coconut cream (solid part from chilled canned coconut milk)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon juice
For The Icing Drizzle:
- ¼ cup powdered sugar
- 2-3 tbsp plant-based milk
- ½ tsp vanilla extract
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
It takes about 10 minutes to prepare and assemble, then 20-25 minutes to bake. Add another 5-10 minutes for cooling and icing drizzle, so expect around 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so the pastries don’t stick.
2. Make the Vegan Strawberry Cream:
Drain the soaked cashews and blend them with the coconut cream, maple syrup, vanilla extract, and lemon juice in a food processor or blender until smooth and creamy. Add a splash of water or more coconut cream if needed to get a silky texture.
3. Prepare the Puff Pastry:
Unfold the thawed puff pastry on a lightly floured surface. Cut it into 4 equal rectangles. Spread a generous spoonful of the vegan cream onto the center of each rectangle, leaving about a ½-inch border.
4. Add Strawberries and Shape the Pastry:
Arrange the sliced strawberries evenly on top of the cream. Fold the edges of each rectangle slightly inward to create a border that holds the filling in place.
5. Bake the Danish:
Place the pastries on the lined baking sheet and bake for 20-25 minutes until they are golden and puffed.
6. Make the Icing Drizzle:
While baking, mix powdered sugar with plant-based milk and vanilla extract until smooth and easy to drizzle.
7. Finish and Serve:
Remove the pastries from the oven and let them cool for 5-10 minutes. Drizzle the icing over the top in a pretty pattern and dust with powdered sugar if you like. Serve warm or at room temperature and enjoy!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just be sure to thaw and drain them well to avoid excess moisture that could make the pastry soggy.
How Should I Store Leftover Danish?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to keep the pastry crisp.
Can I Make the Vegan Cream Filling Ahead of Time?
Absolutely! Prepare the cashew cream up to 2 days in advance and keep it refrigerated. Give it a quick stir before spreading on the pastry.
What Can I Substitute for Cashews?
If you have a nut allergy, try using silken tofu or coconut cream for the filling, though the texture will be a bit different but still delicious.
