No-Bake Strawberry Fudge Squares

My neighbor handed me a bag of freeze-dried strawberries last spring, the kind hikers carry, and I had no idea what to do with them until I crushed a few between my fingers and tasted pure, concentrated berry sunshine. That same afternoon, I melted white chocolate with condensed milk, stirred in the strawberry powder, and watched the mixture turn the most ridiculous shade of pink. The fudge set in the fridge while I cleaned up, and by evening I had sixteen glossy squares that tasted like summer in candy form. No oven, no fuss, just a pan and a few minutes of stirring.

I brought these to a potluck once, stacked in a glass container, and they were gone before the main course hit the table. A friend asked if I used beets for the color, which made me laugh, but honestly the natural strawberry powder gives it that glow without any weirdness. Someone else tucked three squares into a napkin for later, which I took as the highest compliment. The recipe doubled easily the next time, and I learned that cutting them into smaller pieces makes them feel more like candy, which is exactly what they are.

Ingredients

• Digestive biscuits or graham crackers (200 g, finely crushed): These form the crunchy, slightly sweet base that anchors the creamy fudge, and crushing them in a sealed bag with a rolling pin is oddly satisfying.
• Unsalted butter (100 g, melted): The butter binds the crumbs into a press-in crust, and using unsalted lets you control the sweetness without any salty surprises.
• White chocolate chips or chopped white chocolate (200 g): The backbone of the fudge layer, white chocolate melts into silk when treated gently and carries the strawberry flavor beautifully.
• Sweetened condensed milk (395 g, 1 can): This thick, sweet milk turns the melted chocolate into fudge, no thermometer or guessing required.
• Freeze-dried strawberries (50 g, ground to powder): Grinding them releases an almost floral sweetness that fresh berries cant deliver, and a spice grinder or mortar works perfectly.
• Pure vanilla extract (1 tsp): A splash deepens the strawberry notes and rounds out the sweetness, making the fudge taste more complex than it really is.
• Pinch of salt: Just enough to wake up all the other flavors without making the fudge taste savory.
• Pink or red gel food coloring (1 to 2 drops, optional): If you want a more Instagram-worthy pink, a tiny drop does the trick, but the strawberry powder alone gives a lovely blush.

Instructions

Prep the pan:

Line your square baking pan with parchment, letting it hang over two sides like little handles. This makes lifting the fudge out later so much easier than trying to scoop it.

Make the crust:

Stir crushed biscuits and melted butter until every crumb is coated and the mixture clumps when you squeeze it. Press it into the pan with the back of a spoon or a flat glass, aiming for an even layer, then chill for 10 minutes.

Melt the fudge base:

Set a heatproof bowl over simmering water, add white chocolate and condensed milk, and stir gently until smooth and glossy. Rushing this step can cause the chocolate to seize, so keep the heat low and stir often.

Add the strawberry magic:

Remove the bowl from heat and whisk in strawberry powder, vanilla, salt, and food coloring if using. The powder will bloom into the mixture, turning it a soft pink that smells like candy.

Assemble and chill:

Pour the fudge over the chilled crust, spreading it to the edges with a spatula. Cover loosely and refrigerate for at least 2 to 3 hours until firm enough to slice cleanly.

Slice and serve:

Lift the fudge out using the parchment, place it on a cutting board, and slice into 16 squares with a sharp knife. Wipe the blade between cuts for neat edges, and garnish with fresh or freeze-dried strawberries if you like.

Save

The first time I made these, my daughter ate one square, then came back an hour later asking if they were real fudge or some kind of trick. I told her they were as real as it gets, just without the stove drama. She took two more and declared them better than the chocolate kind, which from a nine-year-old is basically a Michelin star. Now every time strawberries show up in the grocery haul, she asks if were making the pink squares again.

Storing and Make-Ahead Magic

These squares keep beautifully in an airtight container in the fridge for up to five days, though they rarely last that long in my house. You can also freeze them for up to a month, stacking them between layers of parchment, and they thaw in about 15 minutes on the counter. I once made a batch on Sunday and portioned them into small bags for weekday treats, which felt very organized until I ate three on Monday.

Flavor Twists and Swaps

If you want to play with the berry intensity, start with less strawberry powder and taste the mixture before pouring it over the crust. Fresh strawberry puree works too, but youll need to strain out the seeds and reduce the liquid a bit, or the fudge wont set as firmly. I tried swirling in crushed freeze-dried raspberries once and got a marbled effect that looked bakery-fancy, and a friend swapped the white chocolate for dark and made a grown-up version that disappeared just as fast.

Serving Suggestions and Finishing Touches

These squares shine on their own, but a dollop of whipped cream or a scoop of vanilla ice cream turns them into a plated dessert. I like to scatter a few whole freeze-dried strawberry pieces on top right before serving for crunch and color. If youre feeling extra, a drizzle of melted white chocolate or a dusting of freeze-dried strawberry powder adds a professional touch without much effort.

• Let the fudge soften at room temperature for 10 minutes if you prefer a creamier bite over a firm chill.
• Cut smaller squares for parties so people can grab two or three without feeling guilty.
• Wrap individual squares in wax paper and tie with string for the easiest homemade gift that actually looks like you tried.

Save

Theres something deeply satisfying about pulling a pan of these from the fridge and knowing you made something this good without turning on the oven. Keep a bag of freeze-dried strawberries in the pantry, and youre always twenty minutes away from pink, fudgy happiness.

Recipe FAQs

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

Fresh strawberries can be puréed and strained, though they add moisture that may affect setting time. Freeze-dried powder provides concentrated flavor without excess liquid for best results.

→ How long do these keep in the refrigerator?

Store in an airtight container in the refrigerator for up to 5 days. The squares maintain their texture and flavor beautifully throughout the week.

→ Can I make these dairy-free?

Yes, substitute dairy-free white chocolate and coconut condensed milk for the traditional ingredients. The texture remains creamy and delicious while accommodating dietary needs.

→ Why must I refrigerate before cutting?

Chilling for 2-3 hours allows the fudge layer to firm completely, ensuring clean slices that hold their shape. Room temperature fudge would be too soft to cut neatly.

→ Can I add other berries to the mixture?

Raspberries work wonderfully swirled into the mixture for a marbled effect. Other berries like blueberries or blackberries may be used but will alter the signature pink hue.

→ What if I don't have graham crackers?

Digestive biscuits, vanilla wafers, or even shortbread cookies make excellent crust substitutes. Crush them finely and combine with melted butter as directed.