Dairy-Free Strawberry & Cream Cheese Danishes

There’s something quietly luxurious about a well-made danish. Not overly sweet, not fussy—just precise lamination, restrained filling, and flavors that speak for themselves.

These dairy-free strawberry cream cheese danishes are built on technique: a straight dough laminated with vegan butter, rested properly, and shaped with intention. The cream cheese filling is smooth and lightly sweetened, designed to support—not compete with—a bright, house-made strawberry jam that brings balance and acidity.

This recipe comes from Sunday Bake Club, where I test classic pastry formats through a dairy-free lens without sacrificing structure or elegance. The result is a danish that feels at home in a bakery case—golden, flaky, and deliberate—yet fully achievable in a home kitchen. While this recipe is designed with vegan butter in mind, it works just as well with a really high-quality European butter, such as Plugra.

Yield

8–10 danishes (depending on size)

Ingredients

Danish Dough

• 1.5g instant yeast

• 212g all-purpose flour

• 21g vegan butter, melted

• 3g salt

• 25g sugar

Butter Block

• 170g vegan butter (Country Crock Homestyle is my preferred)

Vegan Cream Cheese Filling

• 60g Violife vegan cream cheese

• 1 egg yolk

• 25g powdered sugar

Method: Mix all ingredients until completely smooth. Refrigerate until ready to use.

Strawberry Jam

• 300g fresh or frozen strawberries, hulled

• 75g sugar

• 10g lemon juice

• 2g lemon zest

Instructions

Strawberry Jam

1. Combine strawberries, sugar, lemon juice, and zest in a saucepan.

2. Cook over medium heat, stirring occasionally, until strawberries break down and mixture thickens, about 15–20 minutes.

3. Blend lightly if a smoother texture is desired, or leave chunky.

4. Cool completely before using. Jam will continue to thicken as it cools.

Danish Dough

1. Combine flour, sugar, salt, and instant yeast in a bowl.

2. Add melted vegan butter and mix until a cohesive dough forms.

3. Knead briefly until smooth.

4. Cover and proof at room temperature for 1 hour.

Lamination

1. Enclose the butter block inside the dough.

2. Perform 2 tri-folds, resting the dough 30 minutes between folds.

3. Chill the dough overnight for best structure and flavor.

Shaping & Baking

1. Roll dough to 1/2” thickness and cut into squares.

2. Fill each with a spoonful of cream cheese mixture and strawberry jam.

3. Egg wash lightly.

4. Proof at room temperature for 2 hours.

5. Egg wash again.

6. Bake at 350°F (175°C) for 20–25 minutes, until deeply golden and flaky.

Notes

• Chill between steps to maintain clean lamination.

• Jam should be fully cooled before filling to prevent leakage.

• Best enjoyed the day they’re baked, but reheat well in a low oven.