No-Bake Strawberry Fudge Squares (Printable)

Creamy strawberry white chocolate fudge over graham cracker crust

# What You 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

# 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. 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 as a double boiler 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 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 -
  • The freeze-dried strawberries deliver an intensity fresh berries simply cant match, no watery texture, just pure fruit flavor locked into creamy fudge.
  • You can make the entire recipe in under half an hour of active work, then let the fridge do the rest while you go about your day.
  • The vibrant pink color makes people smile before they even take a bite, and kids lose their minds over how pretty it looks on a plate.
02 -
  • If your white chocolate seizes and turns grainy, it got too hot or water splashed in, so use a double boiler and keep everything dry.
  • Letting the fudge sit at room temperature for 10 minutes before cutting makes slicing cleaner and prevents cracking.
  • Freeze-dried strawberries grind best in a spice grinder or food processor, and sifting the powder removes any stubborn chunks.
03 -
  • Use a hot knife, run it under warm water and dry it between cuts, for the cleanest slices that look bakery-perfect.
  • Press the crust firmly and evenly, any thin spots will crack when you lift the fudge out, so take an extra minute to smooth it.
  • Taste the strawberry powder before adding it, some brands are sweeter or more tart, and you can adjust the amount to match your preference.
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