No-Bake Strawberry Fudge Squares (Printable)

Creamy strawberry white chocolate fudge over crunchy graham crust

# What You 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 - 14 ounces sweetened condensed milk
05 - 1.75 ounces freeze-dried strawberries, ground to fine powder
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

# How To Make It:

01 - Line an 8-inch square baking pan with parchment paper, leaving a 1-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 and stir gently until the chocolate is completely melted and the mixture is smooth.
05 - Remove from heat. Stir in freeze-dried strawberry powder, 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 Tips:

01 -
  • No oven, no thermometer, no stress, just a pot of simmering water and a spoon.
  • The freeze-dried strawberries deliver real fruit flavor without adding moisture that would ruin the fudge texture.
  • Every square slices clean and looks bakery-perfect, even if you've never made candy before.
  • You can make it dairy-free or adjust the berry intensity without changing a single step.
02 -
  • Use real white chocolate with cocoa butter listed in the ingredients, or the fudge will stay soft and greasy instead of setting firm.
  • If using fresh strawberry puree instead of freeze-dried powder, strain out all seeds and reduce it on the stove until thick, or the extra liquid will prevent the fudge from firming up.
  • Don't skip chilling the crust before adding the fudge, or the butter will melt into the chocolate layer and create a soggy mess.
03 -
  • Grind freeze-dried strawberries in a spice grinder or small food processor until they're as fine as powdered sugar, or they'll leave gritty specks in the fudge.
  • Wipe your knife with a warm, damp cloth between every cut to keep the edges sharp and the squares bakery-clean.
  • If the fudge feels too soft after chilling, pop it in the freezer for 15 minutes to firm up before slicing.
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