If you love a buttery, flaky pastry with a glossy fruit center, this strawberry Danish is going to be your new favorite bake. It looks fancy, but with a few smart shortcuts and clear steps, you can recreate a bakery-style treat at home. The layers puff up beautifully, the filling is bright and jammy, and the icing brings everything together.

Serve it warm for brunch, dessert, or as a coffee companion. Once you’ve made it, you’ll want to experiment with all kinds of fruit fillings.

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What Makes This Recipe So Good

Close-up detail: Golden-brown strawberry Danish pinwheel fresh from the oven, glossy ruby-red strawb

Truly flaky layers: The dough is laminated with butter, giving you those signature airy, crisp layers.
Fresh strawberry flavor: A simple homemade compote tastes fresher and less sweet than canned filling.
Looks impressive, easy to follow: Clear, step-by-step instructions help you nail the shape and bake.
Make-ahead friendly: Dough and filling can be prepared in advance for stress-free baking.
Customizable: Swap in other berries, stone fruit, or even a cream cheese filling.

Ingredients

For the dough:
- 2 3/4 cups (330 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast
- 1/2 tsp fine sea salt
- 3/4 cup (180 ml) whole milk, lukewarm
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1 cup (225 g) unsalted butter, cold
- Extra flour for dusting
For the strawberry filling:
- 2 cups fresh strawberries, hulled and chopped (or frozen, thawed and drained)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp lemon juice
- 1 1/2 tsp cornstarch mixed with 1 tbsp water
- Pinch of salt
For assembly:
- 1 egg beaten with 1 tbsp milk (egg wash)
- Coarse sugar for sprinkling (optional)
For the icing:
- 3/4 cup (90 g) powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
- Pinch of salt

Step-by-Step Instructions

Cooking process: Overhead shot of shaped, proofed Danishes on a parchment-lined tray just before bak

Make the strawberry filling: Add strawberries, sugar, lemon juice, and salt to a small saucepan over medium heat. Cook, stirring, until the berries release juices and soften, about 5–7 minutes.
Stir in the cornstarch slurry and simmer 1–2 minutes more until thick and glossy. Transfer to a bowl, cool to room temperature, then chill.
Mix the dough: In a large bowl, whisk flour, sugar, yeast, and salt. In a separate bowl, whisk milk, egg, and vanilla.
Pour wet into dry and stir until a shaggy dough forms. Knead by hand 2–3 minutes just to bring it together. Shape into a rectangle, wrap, and chill 20 minutes.
Prepare the butter block: Place the cold butter between two sheets of parchment and pound/roll into a 5×7-inch rectangle, about 1/2 inch thick.
Keep edges straight. Chill while the dough rests.
Enclose the butter: On a lightly floured surface, roll the dough into a 9×13-inch rectangle. Place the butter block in the center.
Fold the short ends of dough over the butter to meet in the middle, then fold shut like a book, sealing edges. You now have a butter-enclosed packet.
First turn: Roll the packet into a 8×18-inch rectangle. Fold into thirds like a letter.
That’s one turn. Wrap and chill 20–30 minutes.
Second turn: Rotate the dough 90 degrees. Roll to 8×18 inches again.
Fold into thirds. Wrap and chill 20–30 minutes.
Third turn: Repeat the roll and fold one more time. Wrap well and chill at least 1 hour (or up to overnight) to relax the gluten and keep layers distinct.
Shape the pastries: Roll the dough into a 12×16-inch rectangle, about 1/4 inch thick.
Trim edges for neatness. Cut into 8 squares (roughly 4×4 inches). For classic pinwheels, make a 1-inch slit from each corner toward the center.

Place 1 tablespoon chilled filling in the center, then fold every other corner toward the middle and press to seal. Alternatively, make rectangles and fold the long edges inward to frame the filling.
Proof: Arrange on two parchment-lined baking sheets, leaving space to puff. Brush lightly with egg wash.
Cover loosely and let rise in a warm spot until slightly puffy, 30–45 minutes. They won’t double, but they should look lighter.
Bake: Preheat oven to 400°F (200°C). Brush a second coat of egg wash, sprinkle with coarse sugar if using, and bake 15–20 minutes until deep golden brown and crisp.
Rotate pans halfway for even color.
Cool and glaze: Let pastries cool 10 minutes on the sheet, then move to a rack. Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and drizzle over warm pastries.

How to Store

Room temperature: Keep in an airtight container up to 24 hours. Re-crisp in a 325°F (165°C) oven for 5–8 minutes.
Refrigerator: Store up to 3 days.
Reheat in the oven; avoid the microwave to keep flakes crisp.
Freezer: Freeze baked, unglazed Danishes for up to 2 months. Thaw at room temperature and warm in the oven, then glaze.
Make-ahead dough: Laminated dough can be refrigerated overnight after the final turn or frozen up to 1 month. Thaw in the fridge overnight before rolling.

Tasty top view: Overhead brunch scene of baked strawberry Danishes arranged on a wire cooling rack,

Health Benefits

Real fruit: Strawberries offer vitamin C, fiber, and antioxidants that support immune health.
Portion control: Individual pastries make it easier to serve reasonable portions.
Customizable sweetness: You control sugar in both the filling and icing, so you can reduce it if desired.
Whole-food ingredients: Using real butter, milk, and fresh fruit keeps the ingredient list simple and recognizable.

What Not to Do

Don’t rush chilling times: Warm butter will smear into the dough and ruin the layers.
Don’t overfill: Excess filling leaks and burns.
A tablespoon per pastry is plenty.
Don’t skip trimming edges: Clean edges help the layers rise evenly.
Don’t proof in a hot oven: The butter will melt before baking. Keep proofing temp mild and comfortable.
Don’t cut while piping hot: Let pastries set for about 10 minutes so the layers stay crisp.

Variations You Can Try

Cream cheese filling: Mix 8 oz cream cheese, 1/4 cup sugar, 1 tsp vanilla, and a pinch of salt. Add a spoonful under or instead of the strawberry filling.
Mixed berry: Combine strawberries with raspberries or blueberries for a deeper flavor.
Almond touch: Add 1/2 tsp almond extract to the icing and sprinkle sliced almonds after the egg wash.
Lemon glaze: Swap milk with fresh lemon juice and zest for a tangy icing.
Apricot or cherry: Use the same compote method with other fruits, adjusting sugar to taste.

FAQ

Can I use puff pastry instead of making laminated dough?

Yes.

Store-bought all-butter puff pastry works well and saves time. Thaw it in the fridge, cut and shape as directed, fill, egg-wash, and bake at 400°F (200°C) until golden.

What if I only have active dry yeast?

Bloom it in the lukewarm milk with a pinch of sugar for 5–10 minutes until foamy, then proceed. Reduce the sugar in the dough by that pinch to keep the balance.

Why did my pastries leak?

Usually it’s from too much filling or filling that was too warm.

Chill the compote fully and stick to about 1 tablespoon per pastry. Seal corners firmly.

How do I keep the center from puffing up?

Press a small well in the center of each square before adding the filling, and don’t skimp on the egg wash around the edges to help the shape hold.

Can I make mini Danishes?

Absolutely. Cut the dough into 3-inch squares, use 1–2 teaspoons of filling, and start checking for doneness around 12–14 minutes.

How do I know when they’re done?

Look for a rich golden color, dry, crisp edges, and visible separation in the layers.

Underdone pastries will look pale and feel soft in the centers.

Can I reduce the sugar?

Yes. Reduce the filling sugar to 2–3 tablespoons if your berries are sweet, and drizzle less icing. The dough itself isn’t very sweet, so it remains balanced.

Wrapping Up

Homemade strawberry Danishes are easier than they look and deliver that classic bakery crunch with fresh, bright flavor.

Give yourself time for the turns and chilling, and the results will be beautifully layered and golden. Once you master the basic method, switch up the fillings and shapes to keep things fun. Warm, flaky, and just sweet enough—this is the kind of pastry that makes mornings feel special.