No-Bake Strawberry Fudge Squares (Printable)

Creamy strawberry white chocolate fudge on a buttery graham crust. These no-bake pink squares deliver the perfect balance of sweet and tangy flavors.

# 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, 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 1.25 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. 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 technique 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 Advice:

01 -
  • No oven means you can make dessert even on the hottest summer day without heating up the whole kitchen.
  • The freeze-dried strawberry powder delivers intense berry flavor that fresh fruit just can't match in fudge.
  • They slice clean and look bakery-perfect with almost no effort, which makes them ideal for potlucks or impromptu gifts.
  • White chocolate keeps them creamy and soft, never grainy or crumbly like some homemade fudge can turn out.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out all the seeds and reduce it on the stove until thick, or the fudge will stay too soft and won't slice cleanly.
  • Cheap white chocolate with vegetable oil instead of cocoa butter can split or turn greasy when melted, so check the label and spend the extra dollar for real chocolate.
  • Letting the fudge sit at room temperature for ten minutes before slicing makes it softer and easier to cut without cracking.
03 -
  • Grind freeze-dried strawberries in a spice grinder or small food processor until they're as fine as powdered sugar, any chunks will make the fudge grainy.
  • Use gel food coloring instead of liquid, liquid can thin the fudge and mess with the texture, while gel keeps it vibrant and firm.
  • Press the crust firmly into the corners and edges of the pan so it doesn't fall apart when you slice, a flat-bottomed glass works perfectly for this.
  • If the fudge layer looks too pale after mixing, remember it will darken slightly as it chills and the strawberry flavor will deepen overnight.
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