No-Bake Strawberry Fudge Squares (Printable Version)

Creamy strawberry white chocolate fudge over a buttery graham cracker crust. No baking required, just chill and slice into vibrant pink squares.

# 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
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

# How to Prepare:

01 - Line an 8-inch square baking pan with parchment paper, leaving 1 to 1.25 inches 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.
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 the chocolate is completely melted and the mixture is smooth.
05 - Remove from heat. Stir in freeze-dried strawberry powder, 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 - Top each square with a fresh strawberry slice or extra freeze-dried strawberry pieces if desired. Serve chilled or slightly softened at room temperature.

# Expert Suggestions:

01 -
  • No oven means no sweating over timing, just patient chilling and clean slicing.
  • The freeze-dried strawberry powder delivers intense fruit flavor without adding moisture that would soften the fudge.
  • Each square looks bakery-level impressive but comes together in one bowl and one pan.
  • You can make them dairy-free or adjust the berry intensity to suit any crowd.
02 -
  • Use real white chocolate with cocoa butter, not candy coating, or the fudge will seize and turn grainy.
  • If using fresh strawberry puree instead of freeze-dried powder, strain out all seeds and reduce the amount to avoid excess moisture.
  • Let the fudge chill fully before slicing, or it will smear and lose those sharp, clean edges.
03 -
  • Grind freeze-dried strawberries in a spice grinder or food processor until they are as fine as powdered sugar for the smoothest fudge.
  • Wipe your knife with a hot, damp cloth between each cut to get bakery-perfect edges.
  • If the fudge feels too soft after chilling, pop it in the freezer for 20 minutes before slicing, then let it thaw slightly before serving.
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