No-Bake Strawberry Fudge Squares (Printable Version)

Creamy strawberry white chocolate fudge on a buttery graham cracker crust, chilled until perfectly firm and cut 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 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

→ Garnish

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

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, leaving 1 to 1.25 inches of overhang on two sides for easy removal.
02 - In a large mixing bowl, combine crushed biscuits and melted butter. Stir until all crumbs are thoroughly moistened and the mixture holds together when pressed.
03 - Press the crumb mixture firmly into the prepared pan in an even, compact 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 reaches a smooth consistency.
05 - Remove from heat and 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 evenly over the chilled crust. Spread with a spatula to reach all corners and edges in a level 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 paper overhang. Place on a cutting board and slice into 16 equal squares with a sharp knife, wiping the blade clean between each cut.
09 - Top each square with a fresh strawberry slice or extra freeze-dried strawberry pieces if desired. Serve chilled or allow to soften at room temperature for 10 minutes before serving.

# Expert Advice:

01 -
  • No oven means no stress, just stir, pour, and chill while you do anything else.
  • The freeze-dried strawberry powder delivers intense fruit flavor without adding moisture that would ruin the fudge.
  • Each square is creamy enough to melt on your tongue but firm enough to stack in a tin for gifting.
  • The crunchy graham base cuts through the sweetness and gives every bite texture.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out all the seeds and reduce the liquid by simmering it first, or the fudge will not set properly.
  • Cheap white chocolate chips without cocoa butter will seize into a grainy mess when you add the strawberry powder, so check the label before you buy.
  • Wipe your knife clean between every cut or the fudge will drag and smear instead of slicing into neat squares.
03 -
  • Grind the freeze-dried strawberries in a dry spice grinder or blender until they are powdery with no chunks, or they will create little pockets of moisture in the fudge.
  • Press the crust down with the back of a spoon or the bottom of a flat glass to get it perfectly even and compact, otherwise it will crumble when you slice.
  • Let the fudge layer come to room temperature for a few minutes before cutting if it has been in the fridge overnight, or the knife will crack it instead of gliding through.
Return