No-Bake Strawberry Fudge Squares (Printable)

Creamy strawberry white chocolate fudge on crunchy graham crust

# 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

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, leaving 1 to 1.25 inches of overhang on two opposite sides for easy removal.
02 - In a large bowl, combine crushed biscuits and melted butter. Stir until all crumbs are evenly 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 until set.
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 throughout.
06 - Pour the strawberry fudge mixture over the chilled crust. Spread evenly with a spatula to reach all corners and create a uniform layer.
07 - Cover the pan loosely with plastic wrap and refrigerate for at least 2 to 3 hours 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 using a sharp knife. Wipe the blade clean between cuts for neat edges.
09 - Garnish each square with a fresh strawberry slice or extra freeze-dried strawberry pieces if desired. Serve chilled or at room temperature.

# Helpful Hints:

01 -
  • No oven means you can make these even in the middle of summer without heating up the whole house.
  • The freeze dried strawberry powder gives intense berry flavor without adding moisture that would make the fudge weepy.
  • They slice cleanly into perfect squares that look bakery bought but cost a fraction of the price.
  • You can make them ahead and pull them straight from the fridge when friends drop by unexpectedly.
02 -
  • If you skip chilling the crust first, the fudge layer can seep into the crumbs and make the base soggy instead of crisp.
  • Stir the chocolate and condensed milk constantly over gentle heat or the chocolate can scorch on the bottom and turn gritty.
  • Let the fudge come to room temperature for 10 minutes before slicing if it has been in the fridge overnight, or the top may crack.
03 -
  • Grind freeze dried strawberries in a spice grinder or small food processor until they are a fine powder with no chunks, or they will create gritty spots in the fudge.
  • Wipe your knife with a damp cloth between every cut to get those clean, professional looking edges.
  • If the fudge layer looks too pale, add one more drop of gel food coloring instead of more strawberry powder, which can throw off the texture.
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