No-Bake Strawberry Fudge Squares (Printable)

Creamy white chocolate with tangy strawberry over graham crust. Chill to fudgy perfection in vibrant pink squares.

# What You'll 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, or 3.5 ounces 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

→ Optional 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 1 to 1.5 inches of overhang on two opposite 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, compact 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 technique. Stir gently until the chocolate is completely melted and the mixture is smooth.
05 - Remove from heat. Stir in freeze-dried strawberry powder or strained purée, vanilla extract, salt, and food coloring if using. Mix until fully combined and color is uniform throughout.
06 - Pour the strawberry fudge mixture over the chilled crust. Spread evenly with a spatula to reach all corners and create an uniform layer.
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 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 for neat edges.
09 - Garnish 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 Advice:

01 -
  • No oven means no stress, just stir and chill while you do anything else.
  • The freeze-dried strawberries deliver pure fruit flavor without watering down the fudge.
  • You get that fancy layered dessert look with barely any effort or cleanup.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out all seeds and pulp or the fudge may stay soft and sticky instead of setting firm.
  • Letting the fudge sit at room temperature for 10 minutes before serving makes it slice more cleanly and taste creamier on the tongue.
03 -
  • Wipe your knife with a warm, damp cloth between every cut to keep the edges sharp and the fudge from dragging.
  • If the fudge feels too soft after chilling, pop it in the freezer for 20 minutes, then move it back to the fridge to firm up without freezing solid.
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