No-Bake Strawberry Fudge Squares (Printable)

Creamy strawberry white chocolate fudge over crunchy graham crust, no baking required.

# 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 - 1-2 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 Make It:

01 - Line an 8-inch square baking pan with parchment paper, allowing 1 to 1.25 inches of overhang on two opposite sides for easy removal.
02 - Combine crushed biscuits with melted butter in a large bowl. Stir thoroughly 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, compact layer. Refrigerate for 10 minutes until firm.
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 chocolate is completely melted and the mixture achieves a smooth consistency.
05 - Remove the bowl from heat. Stir in freeze-dried strawberry powder, vanilla extract, salt, and food coloring if using. Mix thoroughly until fully combined and color is uniform throughout.
06 - Pour the strawberry fudge mixture over the chilled crust. Spread evenly with a spatula, ensuring coverage reaches all corners and edges of the pan.
07 - Cover the pan loosely with plastic wrap. Refrigerate for at least 2-3 hours until the fudge layer is firm to the touch.
08 - Lift the fudge from the pan using the parchment overhang. Transfer to a cutting board. Slice into 16 equal 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 freeze-dried strawberry pieces if desired. Serve chilled or allow to soften slightly at room temperature for 10 minutes before serving.

# Expert Suggestions:

01 -
  • No oven required means you can make these even in summer heat without warming up the kitchen.
  • The freeze-dried strawberry powder delivers concentrated fruit flavor that fresh berries just can't match in fudge.
  • They slice clean and hold their shape beautifully on a dessert platter.
  • That graham crust adds just enough crunch to balance the creamy layer.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, the fudge will be softer and may not set as firmly, so add an extra 30 minutes of chill time.
  • Letting the squares sit at room temperature for 10 minutes before serving makes them creamier and easier to bite through.
  • Wipe your knife with a damp cloth between each cut or you'll drag pink fudge across the tops of your squares.
03 -
  • Grind your freeze-dried strawberries in small batches so they turn into a fine powder instead of leaving chunky bits that won't dissolve smoothly.
  • Use a metal spatula to press the crust down evenly, it distributes pressure better than your hands and you won't end up with thick spots in the corners.
  • If your fudge layer looks streaky after you add the strawberry powder, keep stirring for another 30 seconds until the color is completely uniform.
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