No-Bake Strawberry Fudge Squares (Print View)

Creamy white chocolate and strawberry fudge over a crunchy graham cracker crust

# 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 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 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 - 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 Insights:

01 -
  • No oven means no heat in your kitchen, just quick stirring and patient waiting while the fridge does all the work.
  • The color alone makes people smile before they even taste the creamy strawberry sweetness melting on their tongue.
  • You can make it on a whim with pantry staples and one special bag of freeze-dried berries tucked in your cupboard.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out all the seeds and pulp or the fudge will stay too soft and weep moisture.
  • Cheap white chocolate with vegetable oil instead of cocoa butter will not set properly, leaving you with sticky squares that slide apart.
  • Wipe your knife clean after every cut or the fudge will smear and your squares will look ragged instead of neat.
03 -
  • Grind your freeze-dried strawberries in a spice grinder or small blender until they are as fine as powdered sugar, or the fudge will have gritty pockets.
  • If your fudge layer seems too thick to spread, warm the bowl gently for a few seconds and it will loosen right up.
  • For cleaner cuts, dip your knife in hot water, dry it quickly, then slice, the heat glides through the fudge like butter.
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