No-Bake Strawberry Fudge Squares (Printable)

Creamy white chocolate and strawberry blend over graham crust, chilled to fudgy perfection in vibrant pink squares.

# 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
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
10 - Extra freeze-dried strawberry pieces or coarse sugar crystals, optional

# Preparation steps:

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, 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 advice:

01 -
  • No oven means no heating up the kitchen, perfect for warm days or tiny apartment kitchens.
  • The freeze-dried strawberry powder delivers intense fruit flavor without adding moisture that would ruin the fudge texture.
  • You can make these ahead and keep them chilled until guests arrive, then slice and serve without any last-minute stress.
  • The vibrant pink color makes them feel festive even on an ordinary Tuesday.
02 -
  • Use real white chocolate with cocoa butter listed in the ingredients, not vanilla-flavored coating chips, or the fudge won't set properly and the texture will be grainy.
  • If using fresh strawberry puree instead of freeze-dried powder, strain out all seeds and pulp, then reduce the puree in a pan until thick or the extra moisture will make the fudge too soft to slice cleanly.
  • Let the fudge chill undisturbed for the full time, if you try to slice it too early it will squish and lose its sharp edges.
03 -
  • Grind your freeze-dried strawberries in small batches and pulse gently so they turn into powder instead of clumping into sticky pieces.
  • Wipe your knife with a damp cloth between each cut for the cleanest, sharpest edges on every square.
  • If your fudge layer looks streaky after adding the strawberry powder, keep stirring for another 30 seconds, the heat from the melted chocolate will help the powder dissolve fully and the color will even out.
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