This Gluten-Free Strawberry Danish Will Ruin All Others for You!

Name: Easy Gluten-Free Strawberry Danish
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Ingredients: 14 oz gluten free pie crust mix (I used this one); 1 cup cold butter (cut into small cubes); 1/4 - 1/2 cup ice water; 4 oz cream cheese (softened); 3 tbsp granulated sugar; 1 tsp vanilla extract; 1½ cup sliced strawberries; 1 egg (whisked); Optional: turbinado sugar; Powdered sugar (for garnish)

This post may contain affiliate links. Please see our disclosure policy.

Close-up of heart-shaped gluten-free danishes on a wire cooling rack, each topped with a strawberry center and dusted with powdered sugar.

Why You’ll Love This Gluten-Free Danish Recipe

Anyone who loves hand-held fruit pastries like my strawberry hand pies will love these gluten-free strawberry danishes. They strike a balance between impressive and doable. Instead of wrestling with gluten-free puff pastry sheets, this recipe relies on a gluten free pie crust mix that’s easy to work with and still bakes up golden and flaky.

This recipe is ideal if you want a bakery-style gluten-free danish without committing to a full laminated dough project. If you love cozy, low-effort treats like my cinnamon roll in a mug or like pastries like my apple danish this gluten-free strawberry danish fits right into that rotation.

Ingredients You’ll Need

Gluten-free danish recipe ingredients laid out and labeled on a light colored countertop.

Gluten-free pie crust mix: The base of this shortcut Danish, replacing puff pastry with an easy-to-handle dough that still bakes up flaky. I decided to use this for that flaky buttery crust, and the result is fantastic.
Cold butter: Creates flaky layers as it melts during baking. Keep it cold until mixing to prevent the dough from becoming greasy.
Ice water: Helps bring the dough together without warming the butter. Add it slowly so the dough stays tender, not wet.
Cream cheese: Forms the creamy, tangy filling that balances the sweetness of the fruit. Full-fat cream cheese works best for structure.
Granulated sugar: Lightly sweetens the cream cheese filling without overpowering it. Cane sugar or organic sugar both work well.
Vanilla extract: Adds warmth and depth to the filling. Pure vanilla extract gives the best flavor.
Fresh strawberries: Provide bright, juicy flavor for the strawberry danish pastry. You can swap in raspberries or blueberries if needed.
Egg: Used for brushing the dough to encourage browning and shine. If avoiding egg, a dairy-free milk wash can be used instead.
Turbinado sugar (optional): Sprinkled on top for extra crunch and sparkle. Regular coarse sugar can be used as a substitute.
Powdered sugar: A simple finishing touch for garnish once baked. This can be skipped if you prefer a less-sweet pastry.

How to Make Gluten-Free Strawberry Danish

Gluten-free pie crust mix and cold butter being mixed by hand in a large wooden bowl until crumbly.

Ice water added to gluten-free dough and gently mixed until the dough holds together.

Step 1: Preheat the oven to 400 degrees F. In a large mixing bowl, add the gluten-free pie crust mix and cold butter. Mix with your hands until crumbly.

Step 2: Add ice water one tablespoon at a time, mixing gently, until the dough holds together when squeezed.

Gluten-free danish dough rolled into a rectangle on parchment paper before chilling.

Cream cheese filling mixed in a bowl with a spoon resting inside.

Step 3: Transfer the dough onto parchment paper and fold it a few times to create layers, then roll into a rectangle about 1/4 to 1/2 inch thick. Place the dough in the freezer while you prepare the filling. Tip: Keeping the dough cold is especially important for gluten-free pastry. Cold butter stays intact longer in the oven, which helps create a tender, flaky texture and prevents the dough from becoming greasy or hard to handle.

Step 4: In a bowl, mix the cream cheese, sugar, and vanilla extract until smooth. Slice the strawberries.

Heart shapes being cut from chilled gluten-free dough.

Heart-shaped dough topped with cream cheese filling and fresh strawberry slices before baking.

Step 5: Line a large baking sheet with parchment paper. Remove the dough from the freezer and cut out heart shapes using a cookie cutter. Transfer them to the baking sheet, refolding scraps as needed.

Step 6: Spread about one teaspoon of the cream cheese filling in the center of each heart and top with two to three strawberry slices.

Unbaked heart-shaped gluten-free danishes brushed with egg wash and sprinkled with sugar on a parchment-lined baking sheet.

Baked heart-shaped gluten-free danishes cooling on a wire rack, while a hand dusts powdered sugar over them.

Step 7: Brush the exposed dough with egg wash and sprinkle with turbinado sugar if using. Bake for 24-26 minutes, until golden brown.

Step 8: Let cool completely, dust with powdered sugar, and enjoy!

Recipe Tips

Make sure to use cold butter and ice-cold water when making the dough. Keeping the dough cold ensures a tender and flaky texture, and it makes the dough easier to handle.
The texture for the crust will be a bit more dense and crumbly than a standard puff pastry since we are using a pie crust dough, but the danishes will still taste wonderful.
Chill the dough before cutting shapes. Even a short time in the freezer makes the dough easier to cut cleanly and prevents spreading in the oven.
Use a light hand with the filling. Too much cream cheese or fruit can cause the centers to leak or prevent the pastry from baking evenly.
Slightly indent the center of each Danish before adding the filling to help it stay in place while baking.
Let the danishes cool fully before dusting with powdered sugar. Adding sugar too soon can cause it to melt instead of giving a clean finish.

If you’re looking for more bakery-style gluten-free baked goods with a tender, flaky texture, try these blueberry scones or orange scones next.

Baked heart-shaped gluten-free danishes on a wire rack, finished with powdered sugar and strawberry centers.

Storage and Freezing Tips

You can also freeze baked danishes for up to 3 months! Reheat straight from frozen in a low oven until warmed through for an easy gluten-free breakfast.
These strawberry danishes store well, making them great for planning ahead. Leftovers can be stored in the fridge in an airtight container for 3 – 4 days. They’re delicious cold, or you can warm them back up in the oven or microwave.

Recipe FAQs

Can you make a gluten-free Danish without puff pastry?

Yes. This recipe uses a gluten-free pie crust dough instead of puff pastry, which creates a flaky, buttery texture without the need for laminated dough. It’s much easier to work with and more reliable when baking gluten-free.

Can you make a gluten-free Danish dairy-free?

Yes. You can substitute dairy-free cream cheese and plant-based butter in this recipe. Keep the dough cold while working, and note that dairy-free fillings may be slightly softer once baked.

Why does the dough need to stay cold?

Keeping the dough cold helps prevent spreading and encourages flaky layers as the butter melts during baking. This is especially important for a gluten-free Danish pastry, where temperature control improves structure and texture.

Can gluten-free Danish pastries be made ahead of time?

Yes. You can prepare the dough and cream cheese filling up to one day in advance and store them separately in the fridge. Assemble and bake just before serving, or bake the danishes fully and reheat gently in the oven.

Can I change the fruit filling?

Absolutely. Blueberries, raspberries, or thinly sliced apples all work well in this gluten-free Danish recipe. Just be sure to avoid overly juicy fruit or reduce excess moisture to prevent soggy centers.

If you make this gluten-free strawberry danish, I’d love to hear how it turned out, especially if you try a different fruit filling or shape them for another holiday!