No-Bake Strawberry Fudge Squares (Print)

Creamy white chocolate and tangy strawberry powder over graham crust, chilled to vibrant pink fudgy perfection.

# 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 - 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

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, leaving 1 to 1.25 inches of overhang on two opposite sides for easy removal.
02 - In a large bowl, combine crushed biscuits and melted butter. Stir until all crumbs are evenly moistened and the mixture holds together when pressed.
03 - Press the crumb mixture firmly and evenly into the prepared pan. 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. Stir gently until chocolate is completely melted and 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 with uniform color.
06 - Pour strawberry fudge mixture over chilled crust. Spread evenly with a spatula, ensuring coverage to all corners.
07 - Cover the pan loosely with plastic wrap. 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 parchment overhang. Place on a cutting board and slice into 16 squares with a sharp knife, wiping the blade clean between cuts.
09 - Top each square with fresh strawberry slice or freeze-dried strawberry pieces if desired. Serve chilled or slightly softened at room temperature.

# Helpful Hints:

01 -
  • No oven, no fuss, just a quick stir and chill that delivers creamy, tangy squares every single time.
  • The freeze-dried strawberry powder gives pure fruit flavor without any watery mess or seeds.
  • Theyre as beautiful as they are delicious, with that cheerful pink hue that makes everyone smile.
  • You can make them ahead and keep them cold until the moment you need a sweet surprise.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out all the seeds and reduce the liquid by simmering, or the fudge may stay too soft.
  • Wipe your knife clean between every cut to keep the edges sharp and the presentation bakery-perfect.
  • Let the fudge sit at room temperature for ten minutes before slicing if its too hard straight from the fridge.
03 -
  • Grind freeze-dried strawberries in a spice grinder or small food processor until theyre a fine, fluffy powder for the smoothest fudge.
  • If your white chocolate seizes, whisk in a teaspoon of vegetable oil to bring it back to silky smoothness.
  • For bakery-style edges, warm your knife under hot water, dry it, then slice, it glides through like butter.
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