In the bowl of a stand mixer fitted with the paddle (or a large bowl), combine 2.5 cups flour, 2 tbsp sugar, 1/2 tsp salt, and 1 tbsp instant yeast. In a small saucepan or microwave, warm 3/4 cup whole milk until roughly 100–110°F (warm to the touch), then add 1/4 cup warm water. Pour the warm liquid into the dry ingredients. Add 1 large egg and 3 tbsp softened butter. Mix on low until ingredients come together (about 2 minutes), then switch to the dough hook and knead 4–6 minutes until a smooth, slightly tacky dough forms. If too sticky, add up to 2 tbsp flour; if too dry, add 1 tsp water at a time.

First chill

Shape the dough into a rectangle, wrap in plastic, and chill in the refrigerator for 30 minutes to relax the gluten.

Prepare butter block

While dough chills, place 10 oz cold unsalted butter between two sheets of parchment and pound/roll into a 7x6-inch rectangle about 1/2 inch thick. Keep chilled but pliable—return to fridge if it becomes too soft.

Laminate (single or double turn)

On a lightly floured surface, roll chilled dough into a 12x8-inch rectangle. Center the butter block on two-thirds of the dough and fold the uncovered third over the butter, then fold the remaining third to cover (like a business letter). Seal edges. Rotate 90 degrees, roll into a 12x8-inch rectangle again, then fold into thirds. This is one turn. Wrap and chill 30 minutes. Repeat rolling and folding one more time for a total of two turns, then chill at least 1 hour (or overnight) until firm but pliable.

Shape danishes

Roll chilled dough to about 1/8-inch thickness into a roughly 12x12-inch square. Cut into 9 equal squares (about 4x4 inches). Lightly brush edges with water. Fold corners toward center leaving a 1-inch center well, or create a rim by folding a 1/2-inch border inward and pressing to seal. Place squares on a parchment-lined baking sheet, spacing 1–2 inches apart. Cover loosely and proof in a warm place until puffed and nearly doubled, 45–60 minutes.

Egg wash

Whisk 1 egg yolk with 1 tsp water. Gently brush the exposed rims of each danish with egg wash just before baking.

Bake

Preheat oven to 400°F (200°C). Bake the danishes on the middle rack for 15–18 minutes until golden brown and puffed. Remove to a wire rack to cool slightly.

Cream Cheese Filling

Prepare filling

In a medium bowl, beat 8 oz cream cheese until smooth. Add 1/2 cup powdered sugar, 1 tsp vanilla extract, and 1 tsp lemon zest. Mix until smooth and creamy. Transfer to a piping bag or a small bowl for spooning. Keep chilled until ready to assemble.

Berry Filling

Cook berries

In a small saucepan, combine 2 cups mixed berries, 2 tbsp granulated sugar, 1 tsp cornstarch, and 1 tbsp lemon juice. Cook over medium heat, stirring occasionally, until berries release juices and mixture thickens slightly, about 4–6 minutes. If using larger strawberries, quarter them before cooking so pieces fit inside the danish. Remove from heat and let cool to warm (not hot).

Assembly & Finish

Fill danishes

When danishes are slightly cooled but still warm, spoon or pipe about 1–2 tbsp cream cheese filling into the center well of each pastry. Top with 1–2 tbsp of the berry filling, letting some whole berries sit on top for texture. Avoid overfilling to prevent spilling.

Glaze

Whisk together 1/2 cup powdered sugar, 1 tsp milk, and 1/2 tsp lemon juice until a smooth, slightly thick glaze forms. Drizzle over cooled danishes using a spoon or a piping bag for a decorative finish.

Serve

Let glaze set 10–15 minutes. Serve the mixed berry danishes at room temperature. Store leftovers in an airtight container in the refrigerator up to 2 days; refresh in a 300°F oven for 5–7 minutes to re-crisp before serving.