Save My neighbor showed up at my door one Saturday holding a plate of bright pink squares that looked almost too pretty to eat. She'd discovered freeze-dried strawberries at the farmer's market and couldn't stop experimenting. I took one bite and the creamy white chocolate hit first, then came this intense strawberry tang that reminded me of those powdered candies from childhood, but grown up and smooth. The crunchy base anchored everything perfectly. By Monday I'd bought my own bag of freeze-dried berries and cleared my afternoon.
I brought a batch to a potluck brunch and watched three people come back for seconds before anyone touched the fancy tart someone else had made. One friend asked if I'd used strawberry extract, and when I told her it was actual fruit, she looked stunned. The color alone starts conversations. I've started making these whenever I need something that looks impressive but doesn't require pastry skills or precision timing.
Ingredients
- Digestive biscuits or graham crackers: Digestive biscuits have a slightly malty sweetness that I prefer, but graham crackers work just as well and are easier to find in most grocery stores.
- Unsalted butter: Melted butter binds the crumbs into a crust that holds together when you lift the squares out of the pan.
- White chocolate chips: Use real white chocolate with cocoa butter listed in the ingredients, not white coating chips, or the texture will turn grainy.
- Sweetened condensed milk: This is what makes the fudge set properly without needing to cook it on the stovetop or use a candy thermometer.
- Freeze-dried strawberries: Grind them to a fine powder in a spice grinder or blender, they pack so much more strawberry punch than fresh fruit and don't add extra moisture.
- Vanilla extract: Pure vanilla rounds out the sweetness and makes the strawberry flavor taste fuller.
- Pink gel food coloring: Totally optional, but a drop or two makes the pink truly vibrant instead of pale peachy.
Instructions
- Prepare the pan:
- Line your square pan with parchment, letting it hang over two opposite sides like little handles. This trick means you'll lift the whole slab out later instead of digging squares out with a spatula.
- Build the crust:
- Stir melted butter into your crushed biscuits until the mixture looks like wet sand and clumps when you squeeze it. Press it down firmly with the bottom of a glass or your fingers, getting into the corners so it's even.
- Chill the base:
- Pop the pan in the fridge for 10 minutes while you make the fudge layer. A cold crust won't soak up the fudge mixture and stays crisp.
- Melt the white chocolate:
- Set a heatproof bowl over a pan of barely simmering water, add the white chocolate and condensed milk, and stir gently until it's completely smooth. Don't let the water boil hard or the chocolate can seize up on you.
- Add the strawberry:
- Take the bowl off the heat and stir in your strawberry powder, vanilla, salt, and food coloring if using. The powder will dissolve into the warm mixture and turn it this gorgeous rosy pink.
- Assemble and spread:
- Pour the fudge over your chilled crust and spread it gently to the edges with a spatula. Try not to press too hard or you might disturb the crumb layer underneath.
- Set in the fridge:
- Cover loosely with plastic wrap and refrigerate for at least 2 to 3 hours until the fudge feels firm when you press it lightly. I usually leave mine overnight because I'm impatient and don't want to wait.
- Slice and serve:
- Lift the whole thing out using the parchment, set it on a cutting board, and slice with a sharp knife. Wipe the blade between cuts for clean edges and perfect squares.
Save My daughter declared these her new favorite treat after she helped me press the crust into the pan. She loved how the pink layer looked against the tan base, like a sunset she said. Now every time I make them she asks if we can add sprinkles on top, and honestly, why not? They've become our weekend project, and I've stopped buying boxed fudge kits entirely.
Storing and Make-Ahead Tips
These squares keep beautifully in an airtight container in the fridge for up to five days, though they rarely last that long in my house. I've also frozen them between layers of parchment paper for up to a month, and they thaw in about 20 minutes on the counter. If you're making them for a party, you can prep them two days ahead and just slice them the morning of your event.
Flavor Variations Worth Trying
Once you've made the classic version, try swapping half the strawberry powder for freeze-dried raspberry or mixing in a tablespoon of lemon zest with the vanilla. I've also folded in mini chocolate chips right before pouring the fudge over the crust, and the little pockets of dark chocolate against the strawberry cream were a hit. One friend even crumbled in some shortbread cookies instead of graham crackers for the base and said it tasted like a fancy tea party.
Serving Suggestions
I like to set these out on a white platter so the pink really pops, and sometimes I'll add a small bowl of whipped cream on the side for people who want extra richness. They're sweet enough to stand alone, but a handful of fresh berries scattered around the plate makes the whole thing look like you spent way more time than you did.
- Serve them chilled for a firmer fudge texture or let them soften slightly for a creamier bite.
- Dust the tops lightly with powdered freeze-dried strawberries for an extra pop of color and flavor.
- Pair with cold milk, hot coffee, or sparkling water with a twist of lime.
Save There's something satisfying about pulling a pan of these out of the fridge and seeing that clean line between crust and fudge, knowing you didn't turn on the oven once. They taste like summer, look like a celebration, and come together faster than most people expect.
Cooking Q&A
- → Can I use fresh strawberries instead of freeze-dried?
Yes, though the texture will be slightly softer. Use 100g fresh strawberries puréed and strained to remove excess liquid, then reduce the chilling time by about 30 minutes for optimal firmness.
- → How should I store these squares?
Keep in an airtight container in the refrigerator for up to 5 days. The cold environment maintains the fudge texture and prevents the graham crust from becoming soggy.
- → Can I make these dairy-free?
Absolutely. Substitute dairy-free white chocolate chips and coconut condensed milk for the traditional versions. Use dairy-free margarine or coconut oil in place of butter for the crust.
- → Why does the mixture need to chill so long?
The extended chilling period allows the white chocolate and condensed milk to set completely into a firm, sliceable texture. Cutting too early results in messy, uneven squares that lose their shape.
- → Can I freeze these for later?
Yes, freeze individual squares wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator for 2 hours before serving for the best texture and flavor.
- → What if I don't have gel food coloring?
The freeze-dried strawberry powder naturally creates a soft pink hue. For deeper color without gel, add an extra teaspoon of the powder or mash a few fresh strawberries into the mixture.