No-Bake Strawberry Fudge Squares (Printable)

Creamy strawberry white chocolate fudge on a buttery graham cracker crust

# What You Need:

→ Crust

01 - 7.1 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

# Directions:

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. Refrigerate 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 or strained purée, 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 Suggestions:

01 -
  • It requires no oven, no fuss, and comes together in less than half an hour of active work.
  • The crunchy graham base balances the creamy, fruit-forward fudge layer in every bite.
  • Freeze-dried strawberries give you intense flavor without adding moisture that would ruin the texture.
  • These squares look bakery-perfect but feel like a secret you stumbled on in your own kitchen.
02 -
  • If you skip the parchment overhang, you'll struggle to get clean squares out of the pan without breaking them.
  • Grinding the freeze-dried strawberries to a fine powder is essential, large chunks won't distribute evenly and can create gritty spots.
  • Wipe your knife clean between every cut, or the fudge will smear and the squares will look messy.
  • Don't rush the chilling time, soft fudge won't hold its shape and you'll end up with pink puddles.
03 -
  • Grind the freeze-dried strawberries in a spice grinder or food processor until they're as fine as powdered sugar for the smoothest texture.
  • Use a hot, dry knife for cutting, dipping it in hot water and wiping it clean between each slice for bakery-perfect edges.
  • If your fudge layer feels too soft after chilling, pop it in the freezer for 30 minutes before slicing.
  • Line your pan neatly and press out any air bubbles in the parchment to avoid weird ridges in the finished squares.
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