No-Bake Strawberry Fudge Squares (Print view)

Creamy strawberry white chocolate fudge over crunchy 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 - 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

→ Garnish

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

# Cooking Steps:

01 - Line an 8-inch square baking pan with parchment paper, leaving 1 to 1.25 inches 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. 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.
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 Ideas:

01 -
  • No oven means no stress, just chill time while you do literally anything else.
  • The freeze-dried strawberries pack intense fruit flavor without making the fudge soggy or grainy.
  • They look like something from a bakery case but come together in one bowl and twenty minutes of actual work.
  • You can make them dairy-free or dial the pink up or down depending on your mood or audience.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out the seeds and reduce the amount slightly or the fudge may not set as firmly.
  • Letting the fudge chill undisturbed for the full three hours makes all the difference between sliceable squares and a sticky mess.
  • Wipe your knife clean and dip it in hot water between cuts to get those bakery-sharp edges without dragging the fudge.
03 -
  • Grind your freeze-dried strawberries in a spice grinder or blender until they're as fine as powdered sugar for the smoothest, most vibrant fudge.
  • Use a bench scraper or offset spatula to spread the fudge layer evenly, it gives you more control than a spoon and keeps the crust from shifting.
  • If you don't have a double boiler, microwave the chocolate and condensed milk in thirty-second bursts, stirring between each, until smooth and melted.
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