Preheat oven to 400 degrees F and line 2 large baking sheets with parchment paper or Silpat liners.

Unroll the puff pastry onto a lightly floured surface and slice in half lengthwise.

Cut each strip into quarters so you have 8 large rectangles. Repeat with the second sheet of pastry.

Using a paring knife, create a 1/2 inch border around the edge of each piece of puff pastry. Make sure to not cut all the way through!

Poke the center square of the puff pastry a few times with a fork, this will ensure the edges rise, but not the center. This helps hold the filling of the Danish.

In a small mixing bowl add cream cheese, granulated sugar, and vanilla bean paste. Stir to combine and set aside.

In another small bowl stir together diced strawberries, dark brown sugar, and lemon juice.

Divide the cream cheese mixture between the pieces of puff pastry, making sure to only fill within the middle border. Smooth out the cream cheese in the middle as best as you can.

Spoon the strawberry mixture over top the cream cheese mixture.

Bake for 15-20 minutes or until the edges are golden brown.

Enjoy warm or at room temperature.