No-Bake Strawberry Fudge Squares (Printable)

Creamy strawberry white chocolate fudge over crunchy graham crust. No oven required for these vibrant pink squares.

# What You 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
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
08 - 1 to 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

# Step-by-Step:

01 - Line an 8-inch square baking pan with parchment paper, leaving 1 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. 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 method and stir gently until the chocolate is completely melted and the mixture is smooth.
05 - Remove from heat. Stir in freeze-dried strawberry powder, vanilla extract, salt, and food coloring if using. Mix until fully combined and the color is uniform.
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 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 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 Suggestions:

01 -
  • No oven means no stress, just a little patience while the fridge does all the work.
  • The freeze-dried strawberry powder gives you bold berry flavor without making the fudge soggy or grainy.
  • Each square looks like a little jewel, perfect for gifting or impressing friends who think youve been baking all day.
  • You can make it dairy-free with simple swaps and it still tastes indulgent and rich.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out the seeds and reduce the amount of condensed milk slightly, or the fudge may not set as firmly.
  • Letting the crust chill before adding the fudge layer prevents the two from mixing and keeps the bottom crisp and distinct.
  • Wiping your knife clean between cuts is the difference between messy, crumbly squares and neat, bakery-style slices.
03 -
  • Use a food processor to crush the biscuits into fine, even crumbs, it takes seconds and gives you a much more uniform crust than crushing by hand.
  • If your white chocolate seizes or gets grainy, add a teaspoon of vegetable oil and stir gently over low heat until it smooths out again.
  • Freeze-dried strawberries are worth seeking out at specialty stores or online, they deliver way more flavor than fresh berries without adding any liquid that could ruin the fudge texture.
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