Easy Strawberry Danish Biscuits Recipes

EASY STRAWBERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 400 degrees.
• Spray a baking sheet with nonstick spray.
• In a medium bowl mix cream cheese, powdered sugar and vanilla until thoroughly blended. Set aside.
• Lay puff pastry sheet on the baking sheet, use a knife to cut 1" slices into the outer thirds of the dough.
• Spread cream cheese mixture onto intact middle section of the dough. Top with strawberry preserves.
• Starting at the top fold the dough strips across the middle section at a downward angle, alternating sides to form a braid pattern.
• Beat together egg and water and use a pastry brush (affiliate link) to coat the top of the danish.
• Bake for 20 minutes or until golden brown.
• Serve warm or cold. Refrigerate up to three days.

SUNNY'S EASY RASPBERRY AND STRAWBERRY DANISHES

Steps:

• Preheat the oven to 375 degrees F.
• For the fruit: Using a mortar and pestle, mini food processor or a sealed plastic bag and a mallet or rolling pin, crush the freeze-dried raspberries and strawberries together to a powder; some little pebbles are ok. Set aside 2 tablespoons for the icing and garnish.
• For the dough: Spray the bottom and sides of an 8-inch square baking dish or 8- or 9-inch round pie pan with cooking spray.
• Unroll the crescent dough out on a sheet of parchment paper. If using dough with perforations, gently pinch the seams to keep them together. Leaving about a 1-inch border on one of the short sides, sprinkle with the remaining fruit mixture, followed by a layer of the granulated sugar and then the brown sugar. Use a box grater or rasp and grate the butter evenly over the top. Starting with the short edge with the filling on it, roll, tucking as you go, towards the short edge with the empty border. Cut into 8 equal rounds and place in the prepared dish. Bake until the tops are golden, 13 to 14 minutes.
• For the icing: While the danishes are baking, in a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the reserved fruit mixture, a pinch of salt and 1 teaspoon of preferred liquid. The icing should be thick like a glaze, but thin enough to pour. If needed, add more liquid.
• Drizzle the icing over the warm danishes. Transfer to plates and sprinkle with the remaining fruit mixture. Serve warm.

SUPER EASY STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
• Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
• Bake in the preheated oven until golden brown, about 20 minutes.

ROASTED STRAWBERRY DANISH

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper and set it aside.
• Toss the strawberries and 2 tablespoons sugar in a medium-size bowl. Turn the strawberries out onto the prepared sheet pan and turn them all cut side up. Roast until they are soft and juicy, about 20 minutes. Remove from the oven and return the strawberries to the bowl. Discard the parchment paper and set the sheet pan aside.
• Meanwhile, whisk the flour, remaining 3 tablespoons sugar, and the salt in a medium-size bowl. Add the butter pieces and, with your fingers, work the butter into the dry ingredients until the mixture forms a sandy streusel with some chunky pea-size pieces.
• In a separate medium-size bowl, stir together the cream cheese and lemon juice. Place the confectioners' sugar in a sieve and sift it into the cream cheese; stir until smooth. Reduce the oven temperature to 325°F.
• Divide the cream cheese mixture among the toasted English muffin halves, spreading it evenly. Make a well in the center of the cream cheese mixture and add some strawberries to it, then sprinkle the streusel around the edges of the cream cheese-topped muffin halves.
• Return the sheet pan to the oven and bake until the streusel becomes golden, 12 to 15 minutes. Remove from the oven and cool slightly before serving. Dust with more confectioners' sugar, if you like.

DANISH BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Add vanilla and egg, and beat to combine. Gradually add flour, and beat until well incorporated. Transfer dough to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
• Pipe 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 20 minutes. Transfer sheets to wire racks; let cool completely.