No-Bake Strawberry Fudge Squares (Printable)

Creamy white chocolate strawberry fudge layers over buttery graham cracker crust for easy no-bake dessert 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
06 - 1 teaspoon 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

# Step-by-Step Guide:

01 - Line an 8-inch square baking pan with parchment paper, leaving 1 to 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 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 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, 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 create a uniform layer.
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 equal squares with a sharp knife, wiping the blade clean between cuts for neat edges.
09 - Garnish each square with a fresh strawberry slice or extra freeze-dried strawberry pieces if desired. Serve chilled or allow to sit at room temperature for 10 minutes for a softer texture.

# Expert Advice:

01 -
  • No oven required, so your kitchen stays cool and you stay sane on hot days.
  • The tangy strawberry cuts through the sweetness in a way that keeps you reaching for just one more square.
  • They look bakery-perfect but come together in about twenty minutes of actual work.
  • You can make them days ahead and they actually get better as the flavors meld in the fridge.
02 -
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out the seeds and reduce the amount slightly or the fudge will be too soft.
  • Wipe your knife with a warm damp cloth between each cut to get clean, professional-looking squares without dragging the layers.
  • Let the fudge chill for the full time, even if it looks set earlier, or it will be too sticky to slice neatly.
03 -
  • Invest in a good quality white chocolate with cocoa butter listed as the first ingredient, it melts smoother and tastes infinitely better than the cheap stuff.
  • If your freeze-dried strawberries are in big pieces, pulse them in a spice grinder or blender until they're a fine powder for the smoothest fudge texture.
  • For perfectly even squares, measure and mark the top lightly with a knife before you commit to the full cut.
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