No-Bake Strawberry Fudge Squares (Printable View)

White chocolate and strawberry powder create vibrant pink fudge squares on a graham crust—no baking required.

# 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 - 1 can (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

→ Optional Garnish

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

# How To Make It:

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 using a double boiler technique and 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 the color is uniform throughout.
06 - Pour the strawberry fudge mixture over the chilled crust. Spread evenly with a spatula to reach all corners and ensure uniform coverage.
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 each cut.
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.

# Best Practices:

01 -
  • No oven, no fuss, just a few bowls and a gentle stir over simmering water.
  • The freeze-dried strawberries deliver pure berry flavor without watering down the fudge.
  • Each square is creamy, sweet, and tangy all at once, with a satisfying crunch from the crust.
  • They look absolutely stunning on a dessert plate, bright pink and party ready.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out all the seeds and pulp or the fudge will be too soft and wet.
  • Wipe your knife clean between every cut to get those clean, professional-looking edges that make the squares look bakery perfect.
  • Let the fudge chill for the full 3 hours, patience here means the difference between fudge that slices cleanly and fudge that smears.
03 -
  • Grind your freeze-dried strawberries in a clean coffee grinder or spice mill for the finest, most evenly colored powder.
  • Press the crust with the bottom of a flat glass or measuring cup to get it perfectly level and tightly packed.
  • Let the fudge come to room temperature for a few minutes before slicing if you want the cleanest cuts and the creamiest texture.
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