Pull the puff pastry to thaw at room temperature for about 30 - 45 minutes. Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper.

Add the cleaned and sliced strawberries, sugar and cornstarch to a mixing bowl. Mix all the ingredients to ensure all the strawberries are well coated. Allow the berries to sit at room temperature for 15 minutes.

In another mixing bowl, mix the room temperature cream cheese until smooth. Mix in the powdered sugar and vanilla extract until smooth and well combined. Taste and adjust the flavor as needed.

Unfold one sheet of puff pastry to form a square. Cut the puff pastry along the folded lines. Cut each of the long rectangles in half in the center to form two smaller rectangles of puff pastry. There should be six smaller rectangles total.

Smooth 1 tablespoon (15 ml) of cream cheese filling into the center of the puff pastry. Stay inside the borders of the smaller rectangle. Decoratively layer the fresh strawberries on top of the cream cheese filling. Lightly brush the edges of the puff pastry with the lightly beaten egg. Sprinkle the entire danish with sugar if you like.

If the puff pastry has gotten a bit warm or sticky, transfer the baking sheet with the prepped strawberry danishes into the fridge to chill for 15 - 20 minutes.

Bake the strawberry cream cheese danish for 20 - 25 minutes or until the pastries are a light golden brown color.

Cool the strawberry danish on the hot baking sheet for 5 minutes. Transfer to a cooling rack to cool to room temperature. Top each strawberry danish with warm strawberry jam, and a dusting of powdered sugar. If you prefer a vanilla glaze, whisk 1 cup (120 g) powdered sugar with 1 - 2 tablespoons (30 - 45 ml) milk and ½ teaspoon vanilla extract until smooth.