Save to Pinterest My daughter walked in just as I was grinding freeze-dried strawberries into powder, and the kitchen smelled like summer candy. She asked if we were making lip gloss. I laughed and told her it was dessert, but honestly, the vibrant pink dust did look magical. These no-bake squares came together so fast that by the time her friend arrived for a playdate, we were already slicing into them. The contrast between the buttery crust and that creamy, fruity fudge became an instant favorite in our house.
I brought a batch to a potluck once, and three people asked if I had ordered them from a bakery. One friend couldnt believe they were no-bake. The pink color catches eyes immediately, and the first bite always surprises people with how creamy and tangy it is. I had to text the recipe to four people that night.
Ingredients
- Digestive biscuits or graham crackers: These form a sturdy, slightly sweet base that holds up under the fudge without getting soggy, and crushing them finely is key to a compact crust.
- Unsalted butter: Melted butter binds the crumbs together and adds richness, so make sure its fully melted and mixed evenly through every crumb.
- White chocolate chips: The creamy base of the fudge layer, white chocolate melts smoothly and lets the strawberry flavor shine without competing.
- Sweetened condensed milk: This is what makes the fudge set firm and gives it that dense, luscious texture you cant get any other way.
- Freeze-dried strawberries: Ground into powder, they deliver concentrated berry flavor and natural color without adding moisture that would prevent the fudge from setting.
- Pure vanilla extract: A small splash rounds out the sweetness and deepens the overall flavor without overpowering the strawberry.
- Pinch of salt: It balances the sweetness and makes every other flavor pop, dont skip it.
- Pink or red gel food coloring: Optional, but a drop or two makes the pink more vibrant and photo-ready.
Instructions
- Prep the pan:
- Line your square pan with parchment, letting it hang over two sides like handles. This makes lifting the whole slab out later so much easier and cleaner.
- Make the crust:
- Stir crushed biscuits and melted butter until every crumb is coated and the mixture clumps when you press it. Pack it down firmly and evenly, then chill for 10 minutes so it holds together under the fudge.
- Melt the fudge base:
- Set a heatproof bowl over simmering water and add white chocolate and condensed milk. Stir gently and constantly until smooth and glossy, watching that no water splashes in.
- Add the strawberry:
- Off the heat, stir in strawberry powder, vanilla, salt, and food coloring if using. Mix until the color is even and the powder is fully dissolved with no streaks.
- Assemble and chill:
- Pour the pink fudge over the chilled crust and spread it to the edges with a spatula. Cover loosely and refrigerate for at least 2 to 3 hours until firm.
- Slice and serve:
- Lift the whole block out using the parchment, then cut into 16 squares with a sharp knife, wiping it clean between cuts. Garnish with fresh or freeze-dried strawberries if you like.
Save to Pinterest 
Save to Pinterest One evening I made these for a book club meeting, and we ended up talking more about the recipe than the book. Someone said they reminded her of the strawberry milk candies she loved as a kid. Another friend admitted she ate three squares standing at the counter before anyone else arrived. Food has a way of unlocking memories and starting conversations you didnt expect.
Choosing Your Strawberry
Freeze-dried strawberries are my go-to because they grind into a fine, concentrated powder that blends smoothly and adds no extra moisture. If you use fresh puree, make sure to strain it well and expect a slightly softer set. The freeze-dried version also gives you more control over intensity, you can add a little extra powder if you want a bolder berry punch. I keep a jar of freeze-dried berries in my pantry year-round now.
Storage and Serving
These squares keep beautifully in an airtight container in the fridge for up to five days, though theyve never lasted that long at my house. I like to pull them out about 10 minutes before serving so they soften just a bit and become even creamier. If youre making them ahead for a party, you can freeze them for up to a month and thaw in the fridge overnight. They travel well too, just keep them cool.
Ways to Make Them Your Own
Once you master the basic recipe, its easy to experiment. Ive swirled in crushed raspberries for a marbled effect, and Ive also topped them with a drizzle of melted dark chocolate for contrast. A friend of mine made a lemon version using lemon powder and yellow food coloring, and it was just as good. You can also press extra crushed freeze-dried berries or coarse sugar on top before chilling for a little crunch.
- Try swapping the strawberry powder for other freeze-dried fruits like mango or blueberry.
- Add a tablespoon of cream cheese to the fudge layer for extra tang and richness.
- Use chocolate graham crackers or Oreo crumbs for a different crust flavor.
Save to Pinterest 
Save to Pinterest These little pink squares have become my shortcut to looking like I spent all day in the kitchen when I really didnt. Theyre sweet, theyre pretty, and they make people smile.
Recipe FAQs
- → Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries can be used, but they'll add moisture that may affect the fudge's texture. If using fresh, purée and strain them thoroughly to remove seeds, then reduce the amount to about 100g purée. The freeze-dried version delivers more concentrated flavor without altering consistency.
- → How do I know when the white chocolate mixture is ready?
The mixture is ready when all white chocolate chips have completely melted and the condensed milk is fully incorporated, creating a smooth, glossy, uniform consistency. Stir gently to avoid incorporating air bubbles, which can create texture issues in the final fudge.
- → Can I make these dairy-free?
Yes, substitute dairy-free white chocolate chips and use coconut condensed milk instead of traditional sweetened condensed milk. For the crust, use dairy-free butter or coconut oil and verify your graham crackers are dairy-free. The setting time may vary slightly with coconut products.
- → Why is my fudge layer not setting firmly?
This usually happens if the mixture wasn't heated enough to fully melt the white chocolate, or if too much fresh fruit was added. Ensure the chocolate-condensed milk mixture is completely smooth before adding strawberry powder. Also, make sure to chill for the full 2-3 hours minimum.
- → Can I freeze these squares?
Yes, these freeze exceptionally well. Wrap individual squares tightly in plastic wrap, then place in an airtight container or freezer bag. They'll keep for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 30 minutes before serving.
- → What's the best way to get clean cuts?
Use a sharp knife warmed under hot water, then dried thoroughly. Wipe the blade clean between each cut. For even squares, mark the top lightly with a knife first to create a grid pattern, then cut through completely following your guidelines.