Save My neighbor once handed me a bag of freeze-dried strawberries she'd bought by mistake, thinking they were dried cranberries. I had no idea what to do with them until I melted white chocolate one rainy afternoon and watched the powder turn the whole bowl into this dreamy pink cloud. The first batch disappeared so fast I didn't even get a proper photo. Now I make these squares every spring when strawberries flood the farmers' market and everyone needs a reason to smile.
I brought these to a potluck once, stacked in a vintage tin, and three people asked if I'd ordered them from a fancy chocolatier. One friend ate two squares standing by the dessert table and then tucked a third into her purse when she thought no one was watching. That night I texted her the recipe, and she's been making them for her book club ever since. It's the kind of dessert that makes you look like you tried harder than you did.
Ingredients
- Digestive biscuits or graham crackers (200 g, finely crushed): The base needs to be packed tight or it crumbles when you cut, so crush them almost to powder and press down hard with the back of a spoon.
- Unsalted butter (100 g, melted): Let it cool slightly before mixing so the crumbs don't clump into greasy lumps instead of binding evenly.
- White chocolate chips or chopped white chocolate (200 g): Quality matters here because cheap chips can seize or turn grainy, so grab a brand you'd actually eat straight from the bag.
- Sweetened condensed milk (395 g, 1 can): This is what makes the fudge set firm and sweet without added sugar, and it never fails to thicken as it cools.
- Freeze-dried strawberries (50 g, ground to a fine powder): Blitz them in a spice grinder or blender until they're dust, and don't skip this step because chunky bits won't dissolve and the color stays patchy.
- Pure vanilla extract (1 tsp): A tiny splash balances the sweetness and makes the whole thing smell like a hug.
- Pinch of salt: Just enough to keep the fudge from tasting one-note and flat.
- Pink or red gel food coloring (1 to 2 drops, optional): The strawberry powder gives a soft blush, but a drop of gel makes it Instagram-ready if that's your thing.
- Fresh strawberry slices (optional garnish): They look pretty and give you an excuse to buy a pint of berries and eat half before you even start cooking.
Instructions
- Prep the pan:
- Line a 20 cm square baking pan with parchment paper, letting it hang over two sides like little handles. This trick saved me from prying fudge out with a butter knife more times than I'll admit.
- Make the crust:
- Mix crushed biscuits and melted butter in a large bowl until every crumb is coated and the mixture holds together when you squeeze it. Press it firmly into the pan with your fingers or the bottom of a glass, then chill for 10 minutes so it sets and doesn't mix into the fudge layer.
- Melt the chocolate:
- Set a heatproof bowl over a saucepan of simmering water and add white chocolate chips and sweetened condensed milk. Stir gently until the chocolate melts into a smooth, glossy pool.
- Add the strawberry magic:
- Remove the bowl from heat and stir in freeze-dried strawberry powder, vanilla extract, salt, and food coloring if you're using it. Keep stirring until the color is even and the powder dissolves completely.
- Assemble and chill:
- Pour the pink fudge mixture over the chilled crust and spread it into every corner with a spatula. Cover loosely with plastic wrap and refrigerate for at least 2 to 3 hours until the top feels firm when you press it lightly.
- Cut and garnish:
- Lift the whole slab out using the parchment overhang and set it on a cutting board. Slice into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges, then top each square with a fresh strawberry slice or a sprinkle of freeze-dried pieces if you want them to look fancy.
Save The first time I made these, my daughter walked into the kitchen, saw the pink pan in the fridge, and asked if it was her birthday. It wasn't, but we ate two squares each with cold milk and called it a celebration anyway. Now she requests them every time her friends come over, and I always make a double batch because half of them vanish before the guests even arrive. There's something about pink fudge that turns ordinary Tuesday nights into little parties.
Storing and Serving
Keep these in an airtight container in the fridge for up to five days, though they rarely last that long in my house. If you stack them, lay a piece of parchment between each layer or they'll stick together and pull apart when you try to separate them. I've learned that the hard way twice, once right before a bake sale and once at 11 p.m. when I just wanted a single square and ended up with a pink fudge avalanche.
Flavor Twists
You can swirl in a spoonful of crushed raspberries for a marbled effect, or swap the strawberry powder for freeze-dried mango or blueberry if you want to surprise people. I've also folded in mini white chocolate chips for extra texture, though my husband says that's overkill and I secretly agree. If you're feeling wild, drizzle melted dark chocolate over the top in thin lines and let it set for a striped look that makes people think you went to pastry school.
Make-Ahead and Gifting
These squares travel beautifully if you pack them in a sturdy tin with parchment between the layers, and they stay firm even at room temperature for a couple of hours. I've given them as hostess gifts, tucked into care packages, and once shipped a box to my sister across the country in an insulated bag with an ice pack. She said they arrived perfect and ate them all before her kids got home from school.
- Wrap individual squares in wax paper and tie them with twine for single-serve gifts that look homemade and thoughtful.
- Double the recipe and freeze half for up to a month so you always have dessert ready when surprise guests show up.
- Let frozen squares thaw in the fridge overnight and they taste just as good as fresh, maybe even better because the flavors meld.
Save Every time I make these, someone asks for the recipe, and I love that it's simple enough to share without a long explanation. They taste like summer and look like a celebration, and honestly, that's all a dessert needs to be.
Recipe Help & Answers
- → Can I use fresh strawberries instead of freeze-dried?
Yes, you can substitute with 100 g of fresh strawberries that have been puréed and strained to remove seeds. However, freeze-dried strawberries provide more concentrated flavor and won't add extra moisture to the fudge.
- → How do I prevent the fudge from sticking when cutting?
Use a sharp knife and wipe the blade clean with a damp cloth between each cut. For even cleaner cuts, briefly warm the knife under hot water, dry it, then slice.
- → Can these squares be frozen for longer storage?
Absolutely. Wrap individual squares in parchment paper, then store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator for 2-3 hours before serving.
- → What can I substitute for white chocolate?
For a dairy-free version, use dairy-free white chocolate chips. Avoid substituting with dark or milk chocolate, as they will change the flavor profile and color significantly.
- → Why is my fudge layer too soft or not setting?
Ensure you're using full-fat sweetened condensed milk and good-quality white chocolate. If using fresh strawberry purée instead of freeze-dried powder, excess moisture can prevent proper setting. Extend chilling time to 4-5 hours if needed.
- → Can I make these squares in advance?
Yes, these are ideal for make-ahead desserts. Prepare up to 3 days in advance and store covered in the refrigerator. Add fresh garnishes just before serving for the best presentation.