No-Bake Strawberry Fudge Squares (Printable)

Creamy white chocolate and tangy strawberry layered over crunchy graham crust, chilled until fudgy and cut into 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 - 1 can (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

# How To Make It:

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 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 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 - Top each square with a fresh strawberry slice or extra freeze-dried strawberry pieces if desired. Serve chilled or slightly softened at room temperature.

# Expert Hints:

01 -
  • No oven required, so your kitchen stays cool and you can make dessert even in the middle of summer.
  • The strawberry flavor is bright and intense without tasting artificial or overly sweet.
  • They slice cleanly into perfect squares that look bakery-bought but cost a fraction of the price.
  • You can prep them days ahead and pull them straight from the fridge when guests arrive.
02 -
  • Do not skip chilling the crust first, or the fudge layer will soak into the crumbs and you will lose that satisfying crunch.
  • Use a double boiler or low heat to melt the chocolate because direct heat will scorch it and leave you with a gritty, burnt-tasting fudge.
  • Wipe your knife clean between every cut to keep the squares looking sharp and professional instead of smushed and messy.
03 -
  • Let the squares sit at room temperature for 10 minutes before serving to soften the fudge just enough for the perfect creamy bite.
  • Use a hot, dry knife to slice through the fudge cleanly, running it under hot water and wiping it dry between each cut.
  • If your strawberry powder clumps, sift it through a fine mesh strainer before adding it to the melted chocolate for a smoother, more even color.
Go Back