No-Bake Strawberry Fudge Squares (Printer-friendly)

Creamy strawberry-white chocolate fudge layers over a buttery graham cracker crust for an effortless no-bake dessert.

# 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
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 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. Stir gently until the chocolate is completely melted and the mixture is smooth.
05 - Remove from heat. Stir in freeze-dried strawberry powder, 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 - Garnish each square with a fresh strawberry slice or extra freeze-dried strawberry pieces if desired. Serve chilled or slightly softened at room temperature.

# Expert Tips:

01 -
  • The strawberry flavor is bright and real, not artificial or too sweet.
  • No oven means no stress, and you can make these even on the hottest days.
  • They look impressive but require almost zero skill, just patience while they chill.
  • The texture is somewhere between fudge and cheesecake, silky and satisfying.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out all the seeds and pulp or the fudge may not set properly.
  • Dont rush the chilling time, under-chilled fudge will be sticky and hard to slice cleanly.
  • Wipe your knife with a damp cloth between every cut for neat, professional-looking edges.
03 -
  • Press the crust with the bottom of a flat glass to get it perfectly even and compact.
  • Use gel food coloring, not liquid, so you dont thin out the fudge mixture.
  • If your white chocolate seizes, add a teaspoon of vegetable oil and stir gently to bring it back together.
Go back