No-Bake Strawberry Fudge Squares (Print Version)

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

# What You 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 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 Make:

01 - Line an 8-inch square baking pan with parchment paper, leaving a 1 to 1.2 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. Chill in the refrigerator 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, 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 Advice:

01 -
  • No oven required, so your kitchen stays cool even in the middle of summer.
  • The freeze-dried strawberries deliver intense flavor without adding moisture that would ruin the fudge texture.
  • Every square slices clean and looks almost too pretty to eat.
  • You can make these in the morning and serve them after dinner with zero last-minute stress.
02 -
  • Grind the freeze-dried strawberries as finely as possible or the fudge will have a gritty texture instead of creamy smoothness.
  • Do not let the water in the double boiler touch the bottom of the bowl or the chocolate may seize and become grainy.
  • Wipe your knife clean between every cut to get those sharp, professional-looking edges.
03 -
  • If your white chocolate seizes, whisk in a teaspoon of neutral oil to bring it back to smooth.
  • Press the crust with the bottom of a flat glass to get an even, compact base that won't crumble when you slice.
  • Freeze individual squares wrapped in wax paper for a make-ahead treat that thaws in minutes.
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