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Fluffy Heart-Shaped Strawberry Cream Cheese Danish

heart-shaped strawberry cream cheese danish - featured image
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A quick and easy breakfast treat featuring fluffy, airy pastry dough filled with smooth cream cheese and topped with macerated fresh strawberries, shaped into charming heart forms.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 grams), sifted
  • 3 tablespoons granulated sugar (38 grams)
  • ½ teaspoon salt (3 grams)
  • 2 ¼ teaspoons active dry yeast (7 grams)
  • ¾ cup whole milk (180 ml), warmed to about 110°F (43°C)
  • 6 tablespoons unsalted butter (85 grams), softened
  • 1 large egg, room temperature
  • 8 ounces cream cheese (225 grams), softened
  • ¼ cup powdered sugar (30 grams), sifted
  • 1 teaspoon vanilla extract (5 ml)
  • 1 cup fresh strawberries (about 150 grams), hulled and sliced
  • 2 tablespoons granulated sugar (25 grams)
  • 1 teaspoon fresh lemon juice (5 ml)
  • Optional glaze:
  • ½ cup powdered sugar (60 grams)
  • 1 to 2 tablespoons milk or cream (15–30 ml)
  • ½ teaspoon vanilla extract (2.5 ml)

Instructions

  1. Activate the yeast by combining warm milk (110°F/43°C), 1 tablespoon sugar (from total), and yeast in a small bowl. Stir gently and let sit until foamy, about 5-10 minutes.
  2. In a large bowl, whisk together flour and salt. Add softened butter, egg, and the yeast mixture. Mix with a stand mixer dough hook on low speed or by hand until combined, then knead for about 8 minutes until dough is smooth and slightly sticky. Adjust with flour or milk as needed.
  3. Form dough into a ball and place in a lightly greased bowl. Cover with a towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1 ½ hours.
  4. While dough rises, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. In a separate bowl, toss sliced strawberries with sugar and lemon juice. Set both aside.
  5. Once dough has doubled, punch it down gently. Roll out on a floured surface to about ¼ inch (6 mm) thickness. Cut out heart shapes about 4 inches (10 cm) wide using a sharp knife or cookie cutter. Transfer hearts to a parchment-lined baking sheet.
  6. Make a small indentation in the center of each heart. Spoon about 1 tablespoon of cream cheese filling into each indentation. Top with 2-3 slices of macerated strawberries, being careful not to overload.
  7. Cover assembled danishes loosely with plastic wrap and let rise for another 30 minutes until puffy.
  8. Preheat oven to 375°F (190°C). Bake danishes for 15-18 minutes until golden brown and puffed, with crisp edges.
  9. Optional: While danishes cool slightly, whisk powdered sugar, milk, and vanilla to make a glaze. Drizzle over warm danishes.
  10. Transfer danishes to a cooling rack. Serve warm or at room temperature.

Notes

Do not rush yeast activation; ensure it foams for proper rise. Knead dough until smooth and slightly sticky. Keep ingredients at room temperature. Let dough rise in a warm spot. Avoid overfilling danishes to prevent sogginess. Watch oven carefully to avoid burning. Roll dough to about ¼ inch thickness for best texture.

Nutrition

Keywords: strawberry cream cheese danish, heart-shaped pastry, breakfast recipe, easy danish, fluffy pastry, homemade danish, brunch recipe

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