Pin it Last spring, I bought a bag of freeze-dried strawberries on impulse at the farmers market, then forgot about them until I opened my pantry one humid afternoon. The vibrant pink dust inside felt almost too pretty to eat, so I crushed a handful and stirred it into melted white chocolate just to see what would happen. The kitchen smelled like strawberry shortcake and nostalgia, and within minutes I had poured the glossy pink mixture over a buttery graham base. Three hours later, I sliced into squares so fudgy and bright they looked like they belonged in a candy shop window.
I brought a tray of these to a potluck brunch once, worried they were too simple or too pink. Instead, they disappeared in under ten minutes, and three people asked if I had a bakery connection. One friend admitted she ate two squares standing by the fridge before anyone else arrived. Now I keep freeze-dried strawberries stocked year-round, because this recipe has become my go-to when I want something impressive without the stress of baking.
Ingredients
- Digestive biscuits or graham crackers: Crushed finely, they form a sturdy, slightly sweet base that holds up under the creamy fudge without going soggy.
- Unsalted butter: Melted and mixed with the crumbs, it binds everything together and adds a rich, buttery backbone to every bite.
- White chocolate chips: The creamy, sweet foundation of the fudge layer, it melts beautifully and carries the strawberry flavor without competing.
- Sweetened condensed milk: This thick, sugary milk creates the signature fudge texture and sweetness, no candy thermometer required.
- Freeze-dried strawberries: Ground into powder, they concentrate pure strawberry flavor and gorgeous color without adding moisture that would soften the fudge.
- Pure vanilla extract: A whisper of vanilla rounds out the sweetness and makes the strawberry taste even more vibrant.
- Pinch of salt: It balances the sweetness and deepens every other flavor, turning simple into extraordinary.
- Pink or red gel food coloring: Optional, but a drop or two makes the pink pop and gives the squares that candy-shop charm.
Instructions
- Prep the pan:
- Line your square pan with parchment, letting the edges hang over like little handles. Youll thank yourself later when you lift the whole block out in one clean move.
- Make the crust:
- Stir crushed biscuits and melted butter until every crumb is glossy and damp, then press firmly into the pan with your fingers or the bottom of a glass. Pop it in the fridge while you start the fudge.
- Melt the chocolate base:
- Set a heatproof bowl over simmering water and add white chocolate and condensed milk, stirring gently until smooth and glossy. The steam does the work, no scorching or seizing.
- Add the strawberry magic:
- Remove from heat and stir in strawberry powder, vanilla, salt, and a drop of color if you like. The mixture will turn a dreamy pink and smell like summer.
- Assemble and chill:
- Pour the fudge over the chilled crust, spread it smooth, then cover and refrigerate for at least two to three hours until firm. Patience here means clean, perfect slices.
- Slice and serve:
- Lift out the whole slab, set it on a board, and cut into squares with a sharp knife, wiping it between cuts. Garnish with fresh or freeze-dried berries if you want extra flair.
Pin it The first time I made these, my neighbor knocked on the door mid-chill and caught me peeking into the fridge every twenty minutes like a kid waiting for Christmas. She laughed, but when I gave her a square the next day, she texted me asking for the recipe within the hour. These little pink bites have a way of turning casual gestures into lasting impressions, and I love that something so simple can feel so special.
How to Store and Serve
Keep the squares in an airtight container in the fridge for up to five days, layered between parchment if you stack them. They taste best cold, with that creamy fudge snap, but if you let them sit out for ten minutes they soften into something almost truffle-like. I often bring them straight from the fridge to the table, watching peoples faces light up at the first bite.
Flavor Variations to Try
Swap the strawberry powder for freeze-dried raspberry or blueberry for a different berry vibe, or stir in a spoonful of lemon zest for a citrus twist. If you want a marbled look, swirl in some crushed fresh raspberries before chilling. I once added a handful of white chocolate chips to the fudge layer for extra texture, and it was like biting into a strawberry truffle with a surprise crunch.
Making It Your Own
For a dairy-free version, use coconut condensed milk and dairy-free white chocolate, the texture stays just as fudgy. You can also swap the graham crust for crushed vanilla wafers or even pretzel crumbs for a sweet-salty contrast. If you want to dial up the strawberry intensity, add an extra tablespoon of freeze-dried powder, it wont affect the texture but the flavor will sing.
- Press the crust firmly so it doesnt crumble when you slice.
- Use gel food coloring, not liquid, to avoid thinning the fudge.
- Let the fudge cool slightly before pouring so it doesnt melt the crust.
Pin it Every time I pull these from the fridge, I remember that sometimes the best recipes are the ones that require zero skill and deliver maximum joy. Keep a bag of freeze-dried berries around, and youll always be twenty minutes away from something that feels like a celebration.
Recipe Q&A
- → Can I use fresh strawberries instead of freeze-dried?
Yes, you can use 100 g of fresh strawberries puréed and strained to remove seeds. However, freeze-dried strawberries provide more concentrated flavor and won't add extra moisture that could affect the fudge texture.
- → How do I get clean cuts when slicing the fudge?
Use a sharp knife and wipe the blade clean with a damp cloth between each cut. Letting the fudge sit at room temperature for 5-10 minutes before slicing also helps achieve cleaner edges.
- → Can I make these squares dairy-free?
Absolutely. Substitute dairy-free white chocolate chips and coconut condensed milk for the dairy ingredients. Ensure your crust uses dairy-free butter or coconut oil as well.
- → How long do these squares keep?
Store the squares in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw in the refrigerator before serving.
- → Why is my fudge layer too soft?
Ensure you refrigerate the squares for the full 2-3 hours. If using fresh strawberry purée instead of freeze-dried powder, the extra moisture may prevent proper setting. Chill longer or use less liquid next time.
- → Can I add other berries to the fudge?
Yes, you can swirl in crushed freeze-dried raspberries or blueberries for a marbled berry effect. Mix gently to create swirls rather than fully incorporating for a beautiful presentation.