No-Bake Strawberry Fudge Squares (Printable Version)

Creamy white chocolate and tangy strawberry layers over crunchy graham crust. These vibrant pink squares set to fudgy perfection in the refrigerator.

# 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 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
10 - Extra freeze-dried strawberry pieces or coarse sugar crystals, optional

# Steps:

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 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 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 Advice:

01 -
  • No oven required, so you can make it on the hottest days without heating up the kitchen.
  • The vibrant pink color makes it feel celebratory even when you are just treating yourself on a Tuesday.
  • White chocolate and strawberry powder create a fudgy texture that is somehow both rich and refreshing.
  • You can prep it in under twenty minutes, then let the fridge do all the work while you do something else.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out the seeds and reduce the liquid by half on the stovetop first, or the fudge will not set properly.
  • Wiping your knife clean between each cut is the secret to clean edges and professional-looking squares instead of messy smears.
  • Let the fudge chill for the full three hours, because cutting it too early will give you a gooey mess instead of neat sliceable pieces.
03 -
  • Grind the freeze-dried strawberries in a spice grinder or food processor until they are a fine powder with no chunks, or you will end up with grainy spots in the fudge.
  • Line the pan with enough parchment overhang that you can grab both ends easily, because trying to pry set fudge out of a pan without handles is a recipe for frustration.
  • If you want a deeper pink color, add the food coloring one drop at a time and mix well before adding more, because gel color is very concentrated and a little goes a long way.
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