No-Bake Strawberry Fudge Squares (Print)

Creamy white chocolate and strawberry fudge layer over crunchy graham crust in vibrant pink 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
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
08 - 1 to 2 drops pink or red gel food coloring

→ Garnish

09 - Fresh strawberry slices
10 - Extra freeze-dried strawberry pieces or coarse sugar crystals

# 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. 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 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 - 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 Advice:

01 -
  • No oven, no fuss, just a double boiler and a little chill time before you have glossy, vibrant squares ready to share.
  • The freeze-dried strawberry powder delivers intense berry flavor without adding moisture that would make the fudge weep or soften.
  • Every square holds its shape beautifully, so you can stack them on a plate, wrap them individually, or pack them for a picnic without worry.
02 -
  • Grind your freeze-dried strawberries to a fine powder or they will leave grainy bits suspended in the fudge instead of dissolving smoothly.
  • Press the crust down hard with the back of a spoon or a flat-bottomed glass so it compacts into a solid base that will not crumble when you slice.
  • Wipe your knife clean after every cut to keep the edges of each square sharp and free of smears.
03 -
  • Use a metal spatula to press the crust down evenly so you get a uniform thickness that supports the fudge layer without cracking.
  • If your fudge mixture looks too thick after adding the strawberry powder, warm it gently for a few seconds and stir again until it loosens and spreads easily.
  • Line your pan with parchment on all four sides if you want to lift the whole block out in one motion and skip any corner scraping.
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