No-Bake Strawberry Fudge Squares (Print Version)

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

# What You'll 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

→ Optional Garnish

09 - Fresh strawberry slices
10 - Extra freeze-dried strawberry pieces or coarse sugar crystals

# How-To 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 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 Tips:

01 -
  • No oven means no overheating your kitchen, and the fridge does all the work while you relax.
  • The tangy strawberry cuts through the sweetness in a way that keeps you reaching for just one more square.
  • They look bakery-fancy but come together in about twenty minutes of actual hands-on time.
  • You can make them dairy-free without losing any of that creamy fudge texture.
02 -
  • Wipe your knife clean between every cut or the fudge will drag and smear instead of slicing into neat squares.
  • If you use fresh strawberry purée instead of freeze-dried powder, strain out all the seeds and pulp or the texture will be grainy and the fudge won't set as firmly.
  • Let the crust chill before adding the fudge layer or it will mix with the melted chocolate and turn into a soggy mess.
03 -
  • Use a bench scraper or offset spatula to get perfectly smooth edges when spreading the fudge layer over the crust.
  • If your white chocolate seizes, whisk in a teaspoon of coconut oil or butter to bring it back to a silky texture.
  • Chill the pan in the freezer for 30 minutes instead of the fridge if you're in a hurry, but don't leave it longer or the texture gets too hard.
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