No-Bake Strawberry Fudge Squares (Printer-Friendly)

Creamy strawberry white chocolate fudge layers over crunchy graham crust for vibrant pink squares.

# What You'll Need:

→ Crust

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

→ Strawberry Fudge Layer

03 - 7 oz white chocolate chips or chopped white chocolate
04 - 1 can (14 oz) sweetened condensed milk
05 - 1.75 oz freeze-dried strawberries, ground to fine powder or 3.5 oz 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. Refrigerate 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 method. 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 - Garnish each square with a fresh strawberry slice or extra freeze-dried strawberry pieces if desired. Serve chilled or slightly softened at room temperature.

# Expert Suggestions:

01 -
  • The freeze-dried strawberry powder delivers intense fruit flavor without making the fudge weep or separate.
  • No candy thermometer, no stovetop anxiety, just melting and stirring until smooth.
  • That crunchy buttery crust balances the creamy top so perfectly you'll want to lick the knife.
  • They slice clean, stack beautifully, and look like you spent all day when you really just chilled them overnight.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out every seed and reduce it on the stove first or the fudge won't set.
  • Cheap white chocolate can seize into a grainy lump when melted, so buy a brand with real cocoa butter listed in the ingredients.
  • Press the crust firmly or it'll fall apart when you bite into a square, leaving crumbs everywhere and no satisfying crunch.
03 -
  • Wipe your knife with a hot damp towel between every cut for professional-looking edges that don't drag or smear.
  • If the fudge feels too soft after chilling, pop it in the freezer for twenty minutes before slicing, then let the squares thaw slightly before serving.
  • Invest in good parchment paper because cheap stuff tears and sticks, turning your beautiful slab into a scraped-up disaster.
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