No-Bake Strawberry Fudge Squares (Printable Version)

Creamy strawberry white chocolate fudge over crunchy graham crust, no baking required.

# Ingredient List:

→ 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 tsp pure vanilla extract
07 - Pinch of salt
08 - 1-2 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 1-1.25 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 moistened and the mixture holds together when pressed.
03 - Press the crumb mixture firmly into the prepared pan in an even 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 (double boiler setup) 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 with uniform color.
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 2-3 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 Tips:

01 -
  • No oven means your kitchen stays cool, and you still get to make something that looks bakery-perfect.
  • The freeze-dried strawberries pack a punch of pure berry flavor without adding any moisture that would make the fudge weep.
  • You can cut these into tiny jewel-like bites or generous slabs depending on your crowd.
  • They set up firm enough to stack in a tin, making them ideal for gifting or potlucks.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out all the seeds and pulp or the fudge will have a grainy texture.
  • Letting the crust chill before adding the fudge keeps the layers distinct and prevents the butter from bleeding up into the pink.
  • Wipe your knife clean between every cut, or the fudge will drag and smear instead of slicing cleanly.
03 -
  • Grind freeze-dried strawberries in a spice grinder or blender until they're as fine as powdered sugar for the smoothest fudge.
  • If your white chocolate seizes, whisk in a teaspoon of warm milk to bring it back to silky life.
  • For cleaner edges, freeze the whole slab for 20 minutes before slicing, then let the squares come back to fridge temperature before serving.
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