No-Bake Strawberry Fudge Squares (Printable)

Creamy white chocolate and tangy strawberry layered over a buttery graham cracker crust, chilled until perfectly fudgy.

# 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 Steps:

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. 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 setup 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 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, 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 each cut for neat edges.
09 - Top each square with a fresh strawberry slice or extra freeze-dried strawberry pieces if desired. Serve chilled or allow to soften slightly at room temperature for 10 minutes.

# Expert Tips:

01 -
  • No oven needed, so you can make these even on the hottest days without heating up the house.
  • The vibrant pink color and creamy strawberry flavor make them irresistible at parties and gatherings.
  • They slice into clean, beautiful squares that look bakery-bought but take less than half an hour of active work.
  • The contrast between crunchy crust and silky fudge creates the perfect texture in every bite.
02 -
  • If you use fresh strawberry purée instead of freeze-dried powder, strain out all the seeds and pulp, then reduce the purée in a saucepan until thick, or the extra moisture will keep the fudge from setting properly.
  • Do not skip chilling the crust before adding the fudge layer, or the butter will melt into the fudge and create a greasy, uneven base.
  • Wipe your knife clean between every cut to keep the edges of each square sharp and professional looking.
03 -
  • Grind your freeze-dried strawberries in a clean spice grinder or mini food processor until they are as fine as powdered sugar, any large pieces will create a gritty texture in the fudge.
  • If your white chocolate seizes or becomes grainy, stir in a teaspoon of warm condensed milk at a time until it smooths out again.
  • For the cleanest cuts, dip your knife in hot water, wipe it dry, then slice, repeating with each cut so the blade glides through the fudge without dragging.
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