No-Bake Strawberry Fudge Squares

My daughter pushed open the kitchen door holding a basket of strawberries from the farmers market, asking if we could make something pink. I had white chocolate in the cupboard, half a sleeve of graham crackers, and no desire to turn on the oven in the middle of July. What started as an improvised experiment became our signature summer treat, requested at every picnic and potluck since.

I brought a pan of these to a neighborhood barbecue once, and three people asked if I had ordered them from a specialty dessert shop. One friend stood at the dessert table and ate four squares while insisting she was only having one. The freeze-dried strawberries give them an intensity that fresh berries alone could never achieve, a lesson I learned after my first attempt with watery purée made the fudge refuse to set properly.

Ingredients

• Digestive biscuits or graham crackers: The buttery, slightly sweet crunch anchors the creamy fudge layer, and crushing them finely ensures the crust holds together without crumbling when you cut the squares.
• Unsalted butter: Melted butter binds the crumbs into a cohesive base, and using unsalted lets you control the sweetness without any salty interference.
• White chocolate chips: White chocolate melts into the condensed milk to create that signature fudge texture, so choose a quality brand that lists cocoa butter as the first ingredient for the smoothest results.
• Sweetened condensed milk: This thick, sugary milk transforms into fudge when combined with chocolate, eliminating the need for candy thermometers or tricky boiling stages.
• Freeze-dried strawberries: Ground into powder, they deliver concentrated berry flavor and natural color without adding moisture that would prevent the fudge from setting firm.
• Pure vanilla extract: A teaspoon of vanilla rounds out the sweetness and enhances the strawberry without competing with it.
• Pinch of salt: Just a pinch balances the sugar and brings all the flavors into sharper focus.
• Pink or red gel food coloring: Optional, but a drop or two amplifies the rosy hue if your freeze-dried strawberries are pale.

Instructions

Prepare the Pan:

Line your square baking pan with parchment paper, letting the edges hang over two sides like handles. This trick makes lifting the set fudge out effortless and keeps your knife strokes clean.

Make the Crust:

Mix crushed biscuits with melted butter until every crumb is coated and the mixture clumps when you squeeze it. Press it firmly into the pan with the back of a spoon or the bottom of a glass, then chill for 10 minutes so it firms up before the fudge goes on top.

Melt the Chocolate:

Set a heatproof bowl over a saucepan of gently simmering water, add the white chocolate and condensed milk, and stir slowly until smooth and glossy. Patience here prevents scorching, the mixture should melt together without any grainy bits.

Add Strawberry Flavor:

Remove the bowl from heat and stir in the strawberry powder, vanilla, salt, and food coloring if using. Mix thoroughly until the color is even and the strawberry flavor is distributed throughout.

Assemble and Chill:

Pour the fudge mixture over the chilled crust, spreading it gently to the edges with a spatula. Cover loosely with plastic wrap and refrigerate for at least 2 to 3 hours until the fudge feels firm when you press the center.

Slice and Serve:

Lift the whole slab out using the parchment overhang, transfer to a cutting board, and slice into 16 squares with a sharp knife, wiping the blade between cuts. Garnish with fresh strawberry slices or extra freeze-dried pieces if you want them to look extra fancy.

Save

The last time I made these, my son came home from school and found me slicing them on the counter. He picked up a corner piece, took one bite, and declared it tasted like Valentine's Day, which I think is the highest compliment a twelve-year-old boy can give a pink dessert.

Storing and Making Ahead

These squares keep beautifully in an airtight container in the refrigerator for up to five days, stacked between sheets of parchment paper to prevent sticking. I often make them two days before a party so the flavors have time to meld, and the texture becomes even creamier. If you want to freeze them, wrap each square individually in plastic wrap, then store in a freezer bag for up to a month, thawing in the fridge overnight before serving.

Customizing the Flavor

Once you master the basic method, you can swap the strawberry powder for freeze-dried raspberries, blueberries, or even mango for entirely different flavors. A friend of mine stirred in a handful of crushed freeze-dried raspberries at the end for a marbled effect that looked stunning on her dessert table. You can also press a layer of chopped nuts or mini chocolate chips into the crust before adding the fudge for extra texture and richness.

Serving Suggestions

I like to let the squares sit at room temperature for about 10 minutes before serving, which softens the fudge just enough to make it melt on your tongue. They pair beautifully with a cup of black coffee or a glass of cold milk, and they are small enough that guests feel comfortable taking two. For a fancier presentation, dust the tops with a sprinkle of coarse sugar crystals or edible glitter, or tuck a tiny mint leaf next to the strawberry garnish.

• Serve them straight from the fridge for a firmer, more truffle-like bite.
• Arrange them on a platter with fresh berries and whipped cream for a simple dessert board.
• Pack them in clear cellophane bags tied with ribbon for homemade gifts that always impress.

Save

Every time I pull a pan of these from the fridge, I am reminded that the best recipes are the ones born from what you have on hand and the people you want to share them with. Make a batch, and I promise they will disappear faster than you expect.

Recipe FAQ

→ Can I use fresh strawberries instead of freeze-dried?

Yes, you can use fresh strawberries. Purée 100g fresh strawberries and strain well to remove seeds. Note that fresh strawberries add more moisture, which may slightly affect the fudge's setting time and final texture.

→ How long do these fudge squares last in the refrigerator?

Store in an airtight container in the refrigerator for up to 5 days. The crust will stay crisp and the fudge layer remains perfectly firm and creamy.

→ Can I make these dairy-free?

Absolutely. Substitute dairy-free white chocolate chips and coconut condensed milk for the traditional dairy ingredients. The texture remains creamy and delicious.

→ Why use a double boiler for melting the chocolate?

A double boiler provides gentle, indirect heat that prevents the white chocolate from seizing or burning. This ensures a smooth, velvety fudge consistency without any grainy texture.

→ Can I add other flavors or mix-ins?

Yes! Try swirling in crushed raspberries for a marbled berry effect, or add a tablespoon of strawberry jam for extra fruitiness. You can also substitute digestive biscuits for the graham crackers.

→ Should I serve these cold or at room temperature?

Both work beautifully. Serve chilled for a firmer, more structured bite, or let stand at room temperature for 10 minutes for a softer, creamier texture that melts in your mouth.