Pin It My sister tore open a bag of freeze-dried strawberries one afternoon and dared me to turn them into something other than a snack. I melted white chocolate, dumped in the powder, and watched it bloom into the most ridiculous shade of pink. We pressed it over a buttery graham base, sliced it cold from the fridge, and suddenly had a dessert that tasted like summer wrapped in fudge. Those squares disappeared so fast we made another batch that same night.
I brought a tin of these to a potluck once, stacked between parchment squares. A neighbor asked if I had used strawberry extract, and I handed her a pinch of the crimson powder straight from the bag. She couldnt believe something so simple made the flavor that bright. By the end of the night, three people had photographed the recipe off my phone.
Ingredients
- Digestive biscuits or graham crackers (200 g, finely crushed): The sweet, slightly sandy crunch holds everything together and soaks up just enough butter to stay firm under the fudge.
- Unsalted butter (100 g, melted): Binds the crumbs into a press-in crust that sets quickly in the fridge without baking.
- White chocolate chips or chopped white chocolate (200 g): Melts into a creamy base that turns fudgy when chilled and takes on color beautifully.
- Sweetened condensed milk (395 g, 1 can): Adds body and sweetness, turning the melted chocolate into a scoopable, sliceable fudge layer.
- Freeze-dried strawberries (50 g, ground to fine powder): Concentrate all the berry flavor without adding moisture that would make the fudge soft or weepy.
- Pure vanilla extract (1 tsp): Rounds out the sweetness and deepens the strawberry note just enough to taste real, not artificial.
- Pinch of salt: Balances the sugar and makes the strawberry flavor pop against the white chocolate richness.
- Pink or red gel food coloring (1 to 2 drops, optional): Boosts the color if you want those Instagram-ready vibrant squares, though the powder alone gives a lovely blush.
- Fresh strawberry slices (optional garnish): A quick topper that hints at the flavor inside and adds a pop of fresh contrast.
- Extra freeze-dried strawberry pieces or coarse sugar crystals (optional garnish): Sprinkle these on before chilling for texture and a little sparkle on top.
Instructions
- Prep the pan:
- Line a 20 cm square baking pan with parchment paper, letting it hang over two sides like handles. This trick means you can lift the whole slab out later and slice on a board instead of wrestling with a knife inside the pan.
- Build the crust:
- Toss crushed biscuits with melted butter until every crumb is shiny and damp, then press the mixture firmly into the pan in an even layer. Pop it in the fridge for 10 minutes so it firms up enough to support the fudge without shifting.
- Melt the fudge base:
- Set a heatproof bowl over a saucepan of barely simmering water, add white chocolate chips and condensed milk, and stir gently until smooth and glossy. Keep the heat low so the chocolate melts without seizing or scorching on the edges.
- Stir in the strawberry:
- Remove the bowl from heat and fold in the strawberry powder, vanilla, salt, and food coloring if using, stirring until the color is uniform and the powder dissolves completely. The mixture will thicken slightly as it cools, so work quickly but calmly.
- Assemble and chill:
- Pour the pink fudge over the chilled crust, spread it evenly into every corner with a spatula, then cover loosely with plastic wrap and refrigerate for 2 to 3 hours. The fudge needs that time to set firm enough to slice cleanly without crumbling or squishing.
- Slice and garnish:
- Lift the slab out by the parchment overhang, set it on a cutting board, and slice into 16 squares with a sharp knife, wiping the blade after each cut. Top each square with a fresh strawberry slice or a sprinkle of freeze-dried pieces, then serve chilled or let them soften at room temperature for 10 minutes.
Pin It One batch sat in the fridge overnight, and by morning the strawberry flavor had deepened into something almost jammy. My kids grabbed squares straight from the pan for breakfast, and I didnt stop them because fruit counts, right? That day I realized these werent just a dessert, they were a mood, a bright pink excuse to smile before noon.
Storage and Make-Ahead
Stack the squares between sheets of parchment in an airtight container and keep them in the fridge for up to five days. They hold their shape beautifully cold, but if you want a softer, fudgier bite, let them sit at room temperature for 10 minutes before serving. I have frozen them for up to a month, thawing in the fridge overnight, and they come back just as creamy and bright.
Flavor Variations
Swap the strawberry powder for freeze-dried raspberries or a mix of both for a deeper berry tang. Stir in a handful of mini white chocolate chips or chopped pistachios before chilling for texture. For a marbled look, swirl a spoonful of crushed fresh raspberries through the fudge layer just before it goes into the fridge, the streaks will set into pretty pink and red ribbons.
Serving Suggestions
These squares shine on a dessert platter next to lemon bars and brownies, or tucked into a gift box lined with tissue paper. Serve them with whipped cream and a few fresh berries for a fancy finish, or let them stand alone as a sweet bite after dinner. They are small enough to feel light but rich enough that one square satisfies without leaving you reaching for a second immediately.
- Pair with a glass of cold milk or a mug of mint tea to cut the sweetness.
- Stack them in a clear jar for a pretty countertop display at parties.
- Wrap individually in wax paper for lunchbox treats that won't melt or crumble.
Pin It Every time I pull a pan of these from the fridge, I remember that dare from my sister and how much fun it is to prove that simple ingredients can turn into something this joyful. Keep a bag of freeze-dried berries in your pantry, and youll always be one melt away from pink, fudgy magic.
Recipe FAQs
- → Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries can be puréed and strained, though they add extra moisture that may affect the fudge texture. Freeze-dried strawberries provide concentrated flavor without altering the consistency, making them the preferred choice for firm, sliceable squares.
- → How long do these need to chill before serving?
The fudge layer requires at least 2–3 hours in the refrigerator to firm completely. For the cleanest slices, chill overnight if possible. Let the squares sit at room temperature for 10 minutes before serving to soften slightly.
- → Can I make these dairy-free?
Yes, substitute dairy-free white chocolate chips and coconut condensed milk for the traditional versions. Use dairy-free biscuits or gluten-free graham crackers for the crust. The texture remains creamy and fudgy with these alternatives.
- → What's the best way to achieve clean cuts?
Use a sharp knife warmed under hot water, then wiped dry between each cut. Lift the entire block from the pan using the parchment paper overhang and slice on a cutting board. This prevents the crust from crumbling and creates neat, even squares.
- → Can I add other flavors or mix-ins?
Swirl crushed raspberries through the fudge before chilling for a marbled effect. Add chopped nuts or mini chocolate chips to the crust for extra crunch. A splash of almond extract complements the strawberry beautifully, or try lemon zest for brightness.
- → How should I store the finished squares?
Keep in an airtight container in the refrigerator for up to 5 days. Separate layers with parchment paper to prevent sticking. The squares can also be frozen for up to 2 months—thaw in the refrigerator before serving.