No-Bake Strawberry Fudge Squares

The kitchen smelled like melted butter and summer berries, even though it was pouring rain outside. I was rummaging through my pantry looking for something quick to bring to a potluck when I spotted a forgotten bag of freeze-dried strawberries wedged behind the oats. Twenty minutes and one pan later, I had pink fudge squares chilling in the fridge and zero stress. Sometimes the best recipes happen when you stop overthinking.

I brought a tray of these to a backyard barbecue once, and they were gone before the burgers came off the grill. My friend kept asking if I used fresh strawberries, convinced there was no way powder could taste that bright. She was skeptical until I showed her the empty bag. Now she keeps freeze-dried fruit stocked year-round, just in case.

Ingredients

• Digestive biscuits or graham crackers: The base needs to be sturdy enough to hold up under all that fudge, and these biscuits have just enough sweetness without competing with the strawberry layer.
• Unsalted butter: Melted butter binds the crumbs into a crust that slices clean, and using unsalted lets you control the saltiness in the fudge.
• White chocolate chips: White chocolate is sweeter and creamier than milk or dark, which balances the tartness of the strawberries and gives the fudge that smooth, melt-in-your-mouth texture.
• Sweetened condensed milk: This is what turns melted chocolate into fudge instead of ganache, thick and scoopable and impossibly rich.
• Freeze-dried strawberries: Ground into powder, they deliver concentrated berry flavor without adding liquid that would make the fudge too soft or grainy.
• Pure vanilla extract: A teaspoon of vanilla rounds out the sweetness and makes the strawberry taste more like itself, not candy.
• Pinch of salt: Just a tiny pinch wakes up all the other flavors and keeps the fudge from tasting flat.
• Pink or red gel food coloring: Completely optional, but a drop or two makes the squares look as vibrant as they taste.

Instructions

Prep your pan:

Line your square pan with parchment, letting the edges hang over like little handles. You will thank yourself later when you lift the whole slab out in one piece.

Make the crust:

Toss crushed biscuits with melted butter until every crumb is coated and the mixture clumps when you squeeze it. Press it down firmly and evenly, then chill for 10 minutes so it sets up solid.

Melt the fudge base:

Set a heatproof bowl over simmering water and add white chocolate and condensed milk, stirring gently until smooth and glossy. Do not let the water touch the bowl or the chocolate might seize.

Flavor the fudge:

Stir in strawberry powder, vanilla, salt, and food coloring if using, mixing until the color is even and the powder is fully dissolved. Work quickly before it starts to thicken.

Assemble and chill:

Pour the fudge over the chilled crust and spread it to the edges with a spatula. Cover loosely and refrigerate for at least 2 to 3 hours until firm enough to slice cleanly.

Slice and serve:

Lift the fudge out using the parchment, then cut into 16 squares with a sharp knife, wiping the blade between cuts. Garnish with fresh or freeze-dried strawberries if you like.

Save

One evening I made a batch and left them on the counter to soften just slightly before serving. My neighbor stopped by, tried one, and declared them better than any strawberry cheesecake she had ever paid for. She asked for the recipe on the spot, and I watched her type it into her phone with pink-stained fingers.

How to Store and Serve

These squares keep beautifully in an airtight container in the fridge for up to five days, though they rarely last that long. If you want a softer, creamier bite, let them sit at room temperature for about 10 minutes before serving. They are also fantastic straight from the fridge if you like a firmer, fudgier texture that holds its shape on the plate.

Flavor Variations Worth Trying

You can dial the strawberry intensity up or down depending on how much freeze-dried powder you use, and swirling in a spoonful of crushed raspberries creates a beautiful marbled effect. For a tropical twist, swap the strawberries for freeze-dried mango or pineapple. If you want to go dairy-free, use coconut condensed milk and check that your white chocolate is vegan-friendly.

What to Watch For

The trickiest part is not letting the water in your double boiler touch the bowl, because that can cause the chocolate to seize into a grainy mess. Stir gently and keep the heat low. If you are using fresh strawberry puree instead of freeze-dried powder, make sure to strain out all the seeds and pulp, or the texture will be gritty.

• Press the crust down with the back of a spoon or a flat-bottomed glass for an even layer
• Let the fudge cool slightly before pouring so it does not melt the butter in the crust
• Use a long, sharp knife and clean it after every slice for the neatest squares

Save

There is something deeply satisfying about pulling a tray of bright pink squares from the fridge and watching people light up before they even take a bite. Keep a batch in your back pocket for the next time you need a little magic without turning on the oven.

Recipe Questions & Answers

→ Can I use fresh strawberries instead of freeze-dried?

Yes, though fresh strawberries add more moisture to the fudge layer. Use 100g fresh strawberries puréed and strained through a fine mesh sieve to remove excess liquid. The resulting squares may be slightly softer and require additional chilling time to set properly.

→ How long do these squares need to chill?

The crust needs 10 minutes to firm up in the refrigerator before adding the fudge layer. Once assembled, the entire pan should chill for at least 2-3 hours until the fudge layer is completely firm to the touch. For best results, chill overnight for the cleanest slices.

→ Can I make these dairy-free?

Absolutely. Substitute dairy-free white chocolate chips for regular white chocolate and use coconut condensed milk instead of sweetened condensed milk. The texture remains creamy and fudgy, though the flavor profile may have subtle coconut notes depending on your ingredients.

→ Why is my fudge layer not setting properly?

This usually happens when fresh strawberries contain too much moisture. Always strain fresh strawberry purée thoroughly, or preferably use freeze-dried strawberries ground into powder. Also ensure the white chocolate mixture is smooth and fully melted before combining with other ingredients.

→ Can I freeze these strawberry fudge squares?

Yes, these freeze exceptionally well. Wrap the uncut slab tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before slicing. Alternatively, slice first and freeze individual squares between layers of parchment paper for easy portioning.

→ What's the best way to get clean slices?

Use a sharp knife wiped clean with a damp cloth between each cut. For even cleaner edges, dip the knife in hot water and wipe dry before slicing. Letting the squares sit at room temperature for 5-10 minutes before cutting also helps prevent cracking.