No-Bake Strawberry Fudge Squares (Printable)

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

# Ingredient list:

→ 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

# Cooking 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. Refrigerate for 10 minutes until set.
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 throughout.
06 - Pour the strawberry fudge mixture over the chilled crust. Spread evenly with a spatula to reach all corners and create a uniform layer.
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 means no heat wave in your kitchen, just quick assembly and patient chilling.
  • The freeze-dried strawberry powder delivers pure fruit flavor without adding moisture that would ruin the fudge texture.
  • You can make these days ahead and pull them straight from the fridge when guests arrive.
  • Each square tastes like a grown-up strawberry cream candy bar, but softer and more luxurious.
02 -
  • Real white chocolate with cocoa butter is essential, candy melts or coating chocolate will give you a greasy, plasticky texture that never fully sets.
  • Grind freeze-dried strawberries to a fine powder, big chunks won't dissolve and you'll end up with gritty pockets in the fudge.
  • Chill the crust before adding the fudge layer, or the butter will soften and the two layers will blend into a messy slush.
  • Don't rush the setting time, under-chilled fudge will squish and smear when you try to cut it.
03 -
  • Add a tablespoon of crushed freeze-dried raspberries for a swirled two-berry effect that looks fancy but takes no extra skill.
  • Press a whole freeze-dried strawberry into the center of each square before chilling for a built-in garnish that won't slide off.
  • Use a pizza cutter instead of a knife for faster, straighter cuts, especially if you're making a big batch.
  • If your white chocolate seizes or turns grainy, whisk in a teaspoon of vegetable oil to bring it back to smooth.
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