No-Bake Strawberry Fudge Squares (Printable Version)

Creamy strawberry white chocolate fudge over crunchy graham crust, chilled to perfection.

# What You'll Need:

→ Crust

01 - 7.1 oz digestive biscuits or graham crackers, finely crushed
02 - 3.5 oz unsalted butter, melted

→ Strawberry Fudge Layer

03 - 7.1 oz white chocolate chips or chopped white chocolate
04 - 14 oz sweetened condensed milk
05 - 1.8 oz freeze-dried strawberries, ground to fine powder or 3.5 oz fresh strawberries, pureed and strained
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
08 - 1-2 drops pink or red gel food coloring, optional

→ Optional Garnish

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

# Directions:

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 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 puree, 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 needed, just a little patience while the fridge does all the work for you.
  • The freeze-dried strawberry powder delivers a punch of fruit flavor that fresh berries just can't match in fudge.
  • It slices clean into picture-perfect squares that look far fancier than the effort required.
  • You can make it dairy-free with simple swaps and no one will guess the difference.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out all the seeds and pulp or the texture will turn grainy.
  • Don't rush the chilling time, fudge that's not fully set will squish and smear when you try to cut it.
  • Wipe your knife clean between every slice, it's the only way to get those sharp, bakery-style edges.
03 -
  • Use a hot, dry knife for the cleanest cuts, dip it in hot water, dry it completely, then slice and repeat.
  • Let the squares sit at room temperature for 10 minutes before serving if you want a softer, fudgier bite instead of a firm chill.
  • Double the recipe and use a larger pan if you're feeding a crowd, just keep the thickness the same so the texture stays perfect.
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