No-Bake Strawberry Fudge Squares

One sweltering July afternoon, I opened the fridge hunting for something sweet that wouldn't require turning on the oven. A bag of freeze-dried strawberries sat next to a can of condensed milk, and suddenly I remembered a fudge technique my neighbor had shown me years ago. I crushed some graham crackers, melted white chocolate in a makeshift double boiler, and watched the mixture turn the most incredible shade of pink. The kitchen smelled like summer even though the air conditioner was battling the heat outside.

I brought these squares to a backyard potluck once, stacked on a white plate and garnished with fresh strawberry fans. My friend's daughter, who usually turns her nose up at homemade sweets, ate three before anyone else got seconds. Her mom asked for the recipe twice before I left, and I scribbled it on the back of a napkin while fireflies blinked around the porch lights.

Ingredients

• Digestive biscuits or graham crackers (200 g, finely crushed): They form a sturdy, slightly sweet base that holds up under the creamy fudge layer without getting soggy in the fridge.
• Unsalted butter (100 g, melted): Binds the crumbs into a cohesive crust and adds a rich, buttery flavor that balances the tangy strawberry.
• White chocolate chips or chopped white chocolate (200 g): Melts into silky smoothness and carries the strawberry flavor without overpowering it, creating that classic fudge texture.
• Sweetened condensed milk (395 g, 1 can): Provides natural sweetness and creaminess, and helps the fudge set firm in the fridge without any tricky tempering.
• Freeze-dried strawberries (50 g, ground to a fine powder): Concentrate pure berry flavor and vivid color without adding extra moisture that would make the fudge too soft.
• Pure vanilla extract (1 tsp): Rounds out the sweetness and brings a warm note that makes the strawberry taste even brighter.
• Pinch of salt: Sharpens all the flavors and keeps the fudge from tasting one-dimensionally sweet.
• Pink or red gel food coloring (1 to 2 drops, optional): Deepens the pink hue if you want a more dramatic presentation, though the freeze-dried berries already tint it beautifully.

Instructions

Prepare the pan:

Line a 20 cm square baking pan with parchment paper, letting a few centimeters hang over two opposite sides. This little trick turns lifting the finished fudge into a one-handed task later on.

Mix the crust:

Combine crushed biscuits and melted butter in a large bowl, stirring until every crumb glistens and the mixture clumps when you pinch it. Press it firmly and evenly into the pan, then chill for 10 minutes so it holds its shape under the fudge.

Melt the white chocolate:

Set a heatproof bowl over a saucepan of gently simmering water, add the white chocolate chips and condensed milk, and stir slowly until the chocolate melts into a glossy, unified pool. Keep the heat low to avoid scorching the delicate white chocolate.

Add the strawberry flavor:

Remove the bowl from heat and stir in the freeze-dried strawberry powder, vanilla, salt, and food coloring if using. Watch the mixture transform into a soft, rosy pink as you fold everything together.

Assemble and chill:

Pour the strawberry fudge over the chilled crust and spread it to the edges with a spatula, smoothing the top into an even layer. Cover loosely with plastic wrap and refrigerate for at least 2 to 3 hours until the fudge feels firm when you press it gently.

Slice and garnish:

Lift the fudge out by the parchment overhang, set it on a cutting board, and slice into 16 squares with a sharp knife, wiping the blade between cuts for clean edges. Top each square with a fresh strawberry slice or a sprinkle of freeze-dried pieces if you like.

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The first time I packed these squares into a tin for a friend going through a rough week, she texted me a photo of the empty container two days later with a string of pink heart emojis. She said they tasted like hope wrapped in parchment paper. I've been making them for hard days and happy ones ever since, because sometimes a little pink fudge is exactly what someone needs.

Storing and Serving

Keep the squares in an airtight container in the refrigerator for up to five days, layering parchment between them if you stack multiple rows. They hold their shape beautifully straight from the fridge, but if you let them sit at room temperature for about 10 minutes before serving, the fudge softens just enough to melt on your tongue. I once left a plate out during a summer party and they turned slightly gooey at the edges, which everyone actually loved, so don't stress if they warm up a bit.

Flavor Variations

Swap the freeze-dried strawberries for freeze-dried raspberries or a mix of both for a deeper berry tang. If you want a marbled look, reserve a few spoonfuls of the plain white chocolate mixture before adding the strawberry powder, then swirl it through the pink layer with a skewer. I tried folding in crushed freeze-dried blueberries once and ended up with a beautiful purple-pink ombre that my kids requested for every birthday after that.

Making It Your Own

For a dairy-free version, use coconut condensed milk and check that your white chocolate is free of milk solids. If you can't find freeze-dried strawberries, puree fresh ones, strain out the seeds, and reduce the puree in a small pan until it's thick and jammy, then fold it into the melted chocolate. You can also press chopped nuts or mini chocolate chips into the top before chilling for added texture.

• Sprinkle flaky sea salt over the fudge layer before it sets for a sweet-salty contrast.
• Use chocolate graham crackers or gingersnaps in the crust for a spicier base note.
• Drizzle melted dark chocolate over the finished squares for a striking color contrast and deeper flavor.

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These pink squares have become my go-to whenever I need something joyful and effortless, proof that you don't need fancy equipment or hours of work to make people smile. Keep a batch in your fridge and you'll always have a reason to celebrate.

Recipe FAQs

→ Can I use fresh strawberries instead of freeze-dried?

Yes, though the texture will be slightly softer. Use 100g fresh strawberries puréed and strained to remove seeds. The fudge may need extra chilling time to set properly since fresh fruit adds moisture.

→ How long do these keep in the refrigerator?

Store in an airtight container in the refrigerator for up to 5 days. The graham crust will gradually soften but remains delicious. For best texture, serve slightly softened after 10 minutes at room temperature.

→ Can I make these dairy-free?

Absolutely. Substitute dairy-free white chocolate chips and coconut condensed milk for traditional ingredients. Use vegan butter or coconut oil for the crust. The setting time may vary slightly with alternative ingredients.

→ Why use a double boiler instead of the microwave?

A double boiler provides gentle, even heat that prevents the white chocolate from seizing or burning. White chocolate is more delicate than dark chocolate and scorches easily. The stovetop method gives you better control and results in the smoothest fudge texture.

→ Can I add other berry flavors?

Certainly. Substitute raspberry, blackberry, or mixed berry powder for the strawberry. You can also swirl in crushed raspberries before chilling for a marbled effect. The same measurements apply regardless of berry type.