No-Bake Strawberry Fudge Squares (Print Version)

Creamy white chocolate and tangy strawberry layered over a buttery graham cracker crust, chilled until perfectly fudgy.

# What You'll Need:

→ 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 - 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

# How To Make It:

01 - Line an 8-inch square baking pan with parchment paper, leaving 1 to 1.2 inches of 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. 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.
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 Tips:

01 -
  • No oven means no stress, just stir, chill, and slice into vibrant pink bites.
  • The freeze-dried strawberry powder packs pure berry punch without watering down the fudge.
  • Every square slices clean and holds its shape, so they look bakery-perfect on any plate.
02 -
  • Grind freeze-dried strawberries to a fine powder in a spice grinder or blender, any chunks will create streaks instead of even color.
  • Wipe your knife clean between every cut or the fudge will smear and the edges will look messy instead of sharp.
  • If using fresh strawberry puree instead of freeze-dried powder, strain out all seeds and reduce the liquid by half on the stove first or the fudge will stay too soft.
03 -
  • Press the crust with the bottom of a flat glass to get it perfectly even and compact before adding the fudge.
  • Let the fudge mixture cool for 2 minutes after melting before pouring it onto the crust so it doesn't soften the base too much.
  • Use a bench scraper instead of a knife for the cleanest, straightest cuts every time.
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