**Preheat Oven:** Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

**Prepare the Cream Filling:** In a bowl, whisk together the vegan cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.

**Prepare the Strawberry Topping:** In a small saucepan over medium heat, combine the diced strawberries and sugar. Cook for 3–5 minutes until the strawberries release their juices. Stir in the cornstarch slurry and cook for another minute until thickened. Remove from heat and let cool.

**Shape the Pastry:** Unroll the vegan puff pastry and cut it into 4–6 equal squares. Gently fold the edges inward to create a border. Place the squares on the prepared baking sheet.

**Assemble the Danishes:** Spread a spoonful of the cream filling in the center of each pastry square, then top with a spoonful of the strawberry mixture.

**Brush and Bake:** Lightly brush the edges of the pastry with plant-based milk. Bake in the preheated oven for 15–18 minutes, or until the pastry is golden and puffed.

**Cool and Serve:** Allow the danishes to cool slightly before dusting with powdered sugar or drizzling with vegan glaze.