No-Bake Strawberry Fudge Squares (Printable)

Creamy white chocolate and tangy strawberry layers over crunchy graham crust create these vibrant pink fudgy squares.

# 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 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

# How-To Steps:

01 - Line an 8-inch square baking pan with parchment paper, leaving 1 to 1.25 inches of overhang on two opposite sides for easy removal after setting.
02 - In a large bowl, combine crushed biscuits and melted butter, stirring 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. Place in the refrigerator for 10 minutes to 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 technique, stirring gently until the chocolate is completely melted and the mixture is smooth.
05 - Remove from heat and stir in freeze-dried strawberry powder or strained purée, 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 and spread evenly with a spatula, ensuring the filling reaches all corners and edges.
07 - Cover the pan loosely with plastic wrap and refrigerate for at least 2 to 3 hours until the fudge layer is firm to the touch.
08 - Lift the fudge from the pan using the parchment overhang and transfer to a cutting board. Using a sharp knife, slice into 16 equal squares, wiping the blade clean between each cut for precise edges.
09 - Top each square with a fresh strawberry slice or extra freeze-dried strawberry pieces if desired. Serve chilled or allow to soften slightly at room temperature for 10 minutes before serving.

# Expert Tips:

01 -
  • No oven, no fuss, just a double boiler and twenty minutes of actual work before the fridge does the rest.
  • The tangy strawberry powder cuts through the sweetness in a way fresh berries never quite manage.
  • They slice clean, stack beautifully, and look like you spent hours on them even though you didn't.
  • Perfect for hot days when turning on the oven feels like a personal attack.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out all the seeds and pulp or the fudge will weep and separate as it sets.
  • Let the fudge chill for the full three hours, because cutting it too early leaves you with soft, sticky edges that won't hold their shape.
  • Wipe your knife clean between every cut, or the pink fudge smears and the squares look messy instead of sharp and professional.
03 -
  • Use a flat-bottomed glass or measuring cup to press the crust evenly into the corners, because your hands alone won't get it smooth enough.
  • If your white chocolate seizes or gets grainy, whisk in a teaspoon of warm water or cream to bring it back to smooth.
  • Let the parchment overhang be generous, because tugging on too-short edges can crack the fudge when you try to lift it out.
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