No-Bake Strawberry Fudge Squares (Printable Version)

Creamy strawberry white chocolate fudge over crunchy graham crust, chilled until perfectly fudgy.

# What You'll Need:

→ Crust

01 - 7 ounces digestive biscuits or graham crackers, finely crushed
02 - 3.5 ounces unsalted butter, melted

→ Strawberry Fudge Layer

03 - 7 ounces white chocolate chips or chopped white chocolate
04 - 1 can (14 ounces) sweetened condensed milk
05 - 1.75 ounces freeze-dried strawberries, ground to fine powder, or 3.5 ounces fresh strawberries, puréed and strained
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
08 - 1 to 2 drops pink or red gel food coloring, optional

→ Garnish

09 - Fresh strawberry slices, optional
10 - Extra freeze-dried strawberry pieces or coarse sugar crystals, optional

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, leaving a 1 to 1.25-inch overhang on two sides for easy removal.
02 - In a large bowl, combine crushed biscuits and melted butter. Stir until all crumbs are moistened and the mixture holds together when pressed.
03 - Press the crumb mixture firmly into the prepared pan in an even layer. Chill in the refrigerator for 10 minutes.
04 - Place white chocolate chips and sweetened condensed milk in a medium heatproof bowl. Set the bowl over a saucepan of simmering water using a double boiler setup and stir gently until the chocolate is completely melted and the mixture is smooth.
05 - Remove from heat. Stir in freeze-dried strawberry powder or strained purée, vanilla extract, salt, and food coloring if using. Mix until fully combined and the color is uniform.
06 - Pour the strawberry fudge mixture over the chilled crust. Spread evenly with a spatula to reach all corners.
07 - Cover the pan loosely with plastic wrap and refrigerate for at least 2 to 3 hours, or until the fudge layer is firm to the touch.
08 - Lift the fudge out of the pan using the parchment overhang. Place on a cutting board and slice into 16 squares with a sharp knife, wiping the blade clean between cuts.
09 - Top each square with a fresh strawberry slice or extra freeze-dried strawberry pieces if desired. Serve chilled or slightly softened at room temperature.

# Expert Advice:

01 -
  • It delivers creamy, fudgy indulgence without ever heating up your kitchen beyond a gentle simmer.
  • The vibrant pink color and fruity tang make every bite feel like a celebration.
  • You can prep the entire batch in under half an hour, then let the fridge do all the hard work.
  • Each square slices clean and holds its shape beautifully on a serving platter.
02 -
  • Grind the freeze-dried strawberries into a very fine powder or the fudge will have gritty bits that distract from its creamy texture.
  • If your white chocolate seizes or gets grainy, you heated it too fast, so always use the gentlest simmer and stir constantly.
  • Let the fudge chill for the full 2 to 3 hours or it will smear and stick to your knife when you try to cut it.
03 -
  • Wipe your knife with a hot, damp towel between each cut to get those bakery-perfect edges.
  • If the fudge feels too soft after chilling, pop it in the freezer for 20 minutes to firm up before slicing.
  • Double the recipe and use a 9x13 inch pan if you're feeding a crowd, just add an extra hour of chill time.
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