No-Bake Strawberry Fudge Squares

The first time I made these fudge squares, my kitchen smelled like a strawberry field in summer. My roommate walked in and immediately asked if I was baking something elaborate, but I just smiled and pointed to the fridge. Hours later, watching everyone's eyes light up when they took that first bite of creamy, tangy, crunchily perfect sweetness, I knew this no-bake wonder was staying in my permanent rotation forever.

Last summer, I brought these to a potluck when it was ninety degrees out and nobody wanted to turn on their oven. They disappeared within fifteen minutes, and three people actually asked for the recipe right there standing around the dessert table. Now theyre my go-to whenever I need to bring something that feels special but wont leave me sweating over a hot stove in July.

Ingredients

• 200 g digestive biscuits or graham crackers: These create that nostalgic graham crust base we all love from childhood cheesecakes, but the digestive biscuits add this lovely subtle wheaty depth
• 100 g unsalted butter, melted: I learned the hard way that salted butter makes the crust too salty, so stick with unsalted and let the butter's natural creaminess shine through
• 200 g white chocolate chips: The quality matters here since white chocolate is the main flavor carrier, so use a brand you actually enjoy eating plain
• 395 g sweetened condensed milk: This is what gives the fudge its impossibly smooth, velvety texture that literally melts on your tongue
• 50 g freeze-dried strawberries, ground: Freeze-dried is key because fresh strawberries would make the mixture too watery and throw off the whole fudge consistency
• 1 tsp pure vanilla extract: Never skip this, it bridges the gap between the sweet white chocolate and tart strawberries beautifully
• Pinch of salt: Just enough to make all the other flavors pop without making it taste savory
• 1–2 drops pink gel food coloring: Totally optional, but honestly, that vibrant pink color makes people excited before they even take a bite

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Prep your pan like a pro:

Line that 20 cm square pan with parchment paper, and trust me, leave those 2–3 cm overhangs on opposite sides because they become your handles later when lifting the whole thing out

Build the foundation:

Crush those biscuits until theyre fine and even, then stir in the melted butter until every single crumb looks glossy and holds together when you pinch it

Press and chill:

Firmly press the crumb mixture into your prepared pan, using the back of a spoon or a flat-bottomed glass to really compact it, then pop it in the fridge for 10 minutes to set

Create the fudge magic:

Set up your double boiler with simmering water and gently melt the white chocolate with sweetened condensed milk, stirring constantly until its silk smooth and completely combined

Infuse with strawberry:

Remove from heat, then fold in that vibrant strawberry powder, vanilla, salt, and food coloring if youre using it, mixing until the color is this gorgeous uniform pink throughout

Layer and spread:

Pour the strawberry fudge over your chilled crust, spreading it into every corner with your spatula, making sure its nice and even

The waiting game:

Cover loosely with plastic wrap and refrigerate for at least 2–3 hours, but honestly, letting it chill overnight makes cutting so much easier

The grand reveal:

Use those parchment handles to lift the whole block out, then grab your sharpest knife and slice into 16 perfect squares, wiping the blade between cuts for those pristine edges

Final flourish:

Top each square with a fresh strawberry slice or some crushed freeze-dried pieces for that extra pop of color and texture

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My sister called me last month asking to make these for her daughters birthday, and I talked her through the process over the phone while she was in her kitchen. When she texted me a picture of the finished squares, they were this stunning perfect pink, and she said her daughter asked if she could please have them for every birthday from now on. Some recipes just become family traditions like that.

Make Ahead Magic

These fudge squares actually get better after sitting for a day, giving all the flavors time to really meld together into something more complex. I often make them the evening before serving, and they hold up beautifully in the fridge without getting weird or losing that perfect fudgy texture.

Texture Secrets

The key to that restaurant-quality clean cut is letting the fudge come to room temperature for just 10 minutes before slicing, but not much longer. I run my knife under hot water and dry it between every single cut, which sounds tedious but makes such a difference in presentation.

Serving Suggestions

Sometimes I'll serve these with a dollop of whipped cream and a tiny mint leaf for that complete dessert experience. The cool cream balances the richness perfectly.

• Try swapping in freeze-dried raspberries for a slightly different berry profile
• A dusting of powdered sugar right before serving makes them look extra special
• Coffee is actually the perfect pairing, cutting through all that sweet richness

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

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Theres something deeply satisfying about a dessert that comes together so simply yet delivers such a wow factor every single time. These squares have become my signature bring-along, and honestly, the best part is how many people have told me theyre now making them for their own families too.

Recipe FAQs

→ What's the best way to store these squares?

Store them in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.

→ Can I make these squares dairy-free?

Yes, you can substitute dairy-free white chocolate chips and dairy-free condensed milk for a delicious plant-based version.

→ How can I adjust the strawberry intensity?

You can easily vary the amount of freeze-dried strawberry powder added to the fudge layer to suit your preference for a milder or more intense berry flavor.

→ Any tips for a softer texture when serving?

For a slightly softer, melt-in-your-mouth texture, allow the squares to stand at room temperature for about 10 minutes before serving.

→ What if I don't have freeze-dried strawberries?

You can use fresh strawberries. Simply purée about 100g and strain it well to remove excess liquid before incorporating it into the fudge mixture.

→ How do I get clean cuts when slicing?

For neat squares, use a sharp knife and wipe the blade clean with a damp cloth between each cut. This prevents sticking and ensures a smooth finish.