No-Bake Strawberry Fudge Squares (Printable)

Creamy white chocolate and strawberry powder layered over graham crust, chilled to fudgy perfection in pink squares.

# What You 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 tsp pure vanilla extract
07 - Pinch of salt
08 - 1-2 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 It:

01 - Line an 8-inch square baking pan with parchment paper, leaving 1-1.5 inches of overhang on two sides for easy removal.
02 - In a large bowl, combine crushed biscuits and melted butter. Stir 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. Refrigerate for 10 minutes.
04 - Place white chocolate chips and sweetened condensed milk in a 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 and stir in freeze-dried strawberry powder, vanilla extract, salt, and food coloring if using. Mix until fully combined with uniform color.
06 - Pour the strawberry fudge mixture over the chilled crust. Spread evenly with a spatula, ensuring coverage to all corners.
07 - Cover the pan loosely with plastic wrap and refrigerate for at least 2-3 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 freeze-dried strawberry pieces if desired. Serve chilled or slightly softened at room temperature.

# Expert Advice:

01 -
  • No oven, no stress, just a quick melt and chill that leaves your kitchen cool and your counters clean.
  • The freeze-dried strawberry powder packs intense berry flavor without adding moisture that would ruin the fudgy texture.
  • They slice clean and look bakery-perfect even when you're half-asleep and wielding a dull knife.
  • You can make them dairy-free or adjust the berry intensity without rewriting the whole recipe.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out every seed and add it slowly because too much liquid will make the fudge soft and sticky instead of firm.
  • Wipe your knife with a damp cloth between every cut or the fudge drags and smears instead of slicing clean.
  • Let the squares sit at room temperature for 10 minutes before serving so they soften just enough to bite without shattering.
03 -
  • Use a hot, dry knife for the cleanest cuts: dip it in boiling water, wipe it completely dry, then slice in one smooth motion.
  • If the fudge feels too soft after chilling, pop it in the freezer for 20 minutes before cutting and it will slice like a dream.
  • Press the crust down with a flat-bottomed glass wrapped in plastic wrap so you get an even, compact layer that won't crumble when you bite in.
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