Make sure to thaw the puff pastry by leaving it at room temperature for about 30 to 45 minutes before starting. Preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper to prevent sticking. In a mixing bowl, combine the sliced and cleaned strawberries with the sugar and cornstarch. Stir well to evenly coat all the strawberries, then let the mixture sit at room temperature for about 15 minutes to allow the juices to develop.

Ingredients: 4 cups sliced strawberries, 1 tablespoon cornstarch, 1 tablespoon sugar

In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then continue mixing until the filling is creamy and fully combined. Taste the mixture and adjust the sweetness or vanilla to your preference.

Ingredients: 8 oz (226 g) cream cheese, room temperature, 1/2 cup (60 g) powdered sugar, 1 teaspoon vanilla extract

Take one sheet of thawed puff pastry and unfold it to reveal a square. Cut along the fold lines to create three long rectangles. Then, cut each of those rectangles in half to form six smaller rectangles in total. Using a paring knife, gently score a border about 1/4 inch from the edge of each rectangle, being careful not to cut all the way through the dough.

Ingredient: 2 puff pastry sheets, thawed

Spread about 1 tablespoon (15 ml) of the cream cheese filling into the center of each puff pastry rectangle, staying within the scored border. Arrange the sliced strawberries decoratively on top of the cream cheese layer. Lightly brush the edges of the puff pastry with the beaten egg to promote a golden finish when baked. If desired, sprinkle the top of each danish with sugar for extra sweetness and sparkle.

Ingredients: 1 large egg, 2–3 tablespoons sugar for topping, optional

If your puff pastry has become warm or soft, place the assembled danishes on the baking sheet into the refrigerator for 15 to 20 minutes to chill. This will help the pastry puff up more effectively in the oven. Bake the strawberry cream cheese danishes for 20 to 25 minutes, or until the pastry turns a light golden brown.

Once out of the oven, let the danishes cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. For a glossy finish, brush the tops of the danishes with warmed strawberry jam. If you prefer a vanilla glaze instead, whisk together 1 cup (120 g) powdered sugar, 1/2 teaspoon vanilla extract, and 1–2 tablespoons (30–45 ml) milk until smooth. Drizzle the glaze over the cooled danishes before serving and enjoy.