No-Bake Strawberry Fudge Squares

These No-Bake Strawberry Fudge Squares are a delightful combination of creamy white chocolate and the tangy, concentrated flavor of strawberries. Set atop a buttery graham cracker crust, this vibrant pink dessert offers a perfect balance of textures—fudgy, crunchy, and smooth—making it an ideal treat for any occasion without the need for an oven.

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Creating these squares is as easy as melting chocolate and pressing a crust. The secret lies in the resting time, which allows the white chocolate and condensed milk to set into a dense, fudgy consistency that holds its shape beautifully when sliced.

Ingredients

• For the Crust
• 200 g digestive biscuits or graham crackers, finely crushed
• 100 g unsalted butter, melted
• For the Strawberry Fudge Layer
• 200 g white chocolate chips or chopped white chocolate
• 395 g (1 can) sweetened condensed milk
• 50 g freeze-dried strawberries, ground to a fine powder (or 100 g fresh strawberries, puréed and strained)
• 1 tsp pure vanilla extract
• Pinch of salt
• 1–2 drops pink or red gel food coloring (optional)
• Optional Garnish
• Fresh strawberry slices
• Extra freeze-dried strawberry pieces or coarse sugar crystals

Instructions

Step 1

Line a 20 cm (8-inch) square baking pan with parchment paper, leaving a 2–3 cm overhang on two sides for easy removal.

Step 2

In a large bowl, combine crushed biscuits and melted butter. Stir until all crumbs are moistened and the mixture holds together when pressed.

Step 3

Press the crumb mixture firmly into the prepared pan in an even layer. Chill in the refrigerator for 10 minutes.

Step 4

Place white chocolate chips and sweetened condensed milk in a medium heatproof bowl. Set the bowl over a saucepan of simmering water (double boiler) and stir gently until the chocolate is completely melted and the mixture is smooth.

Step 5

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.

Step 6

Pour the strawberry fudge mixture over the chilled crust. Spread evenly with a spatula to reach all corners.

Step 7

Cover the pan loosely with plastic wrap and refrigerate for at least 2–3 hours, or until the fudge layer is firm to the touch.

Step 8

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.

Step 9

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

Zusatztipps für die Zubereitung

For an even crust, use the flat bottom of a glass to press the biscuit mixture firmly into the pan. When using a double boiler, ensure the bottom of the heatproof bowl does not touch the simmering water to prevent the white chocolate from seizing.

Varianten und Anpassungen

To make this recipe dairy-free, use dairy-free white chocolate and coconut-based condensed milk. You can also vary the flavor intensity by adjusting the amount of freeze-dried strawberry powder or swirling in crushed raspberries for a marbled effect.

Serviervorschläge

These squares are best served chilled, but letting them stand at room temperature for 10 minutes before serving will yield a slightly softer, creamier texture. Garnish with fresh strawberry slices right before serving for the freshest presentation.

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Whether you're hosting a party or looking for a quick dessert to satisfy a sweet craving, these No-Bake Strawberry Fudge Squares offer a gourmet experience with minimal effort. Their bright flavor and creamy texture make them an instant favorite.

Recipe FAQs

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

Yes, you can substitute 100g fresh strawberries puréed and strained for the freeze-dried powder. The texture will be slightly softer and the flavor more subtle. Ensure you strain out all seeds for a smooth consistency.

→ How long do these fudge squares keep?

Store in an airtight container in the refrigerator for up to 5 days. The fudge maintains its creamy texture and the crust stays crisp. For longer storage, wrap individual squares in plastic and freeze for up to 2 months.

→ What's the best way to achieve clean cuts?

Use a sharp knife and wipe the blade clean between each cut. For even cleaner edges, dip the knife in hot water and dry between slices. Letting the chilled squares sit at room temperature for 5 minutes before cutting also helps prevent cracking.

→ Can I make these dairy-free?

Absolutely. Substitute dairy-free white chocolate chips and coconut condensed milk for traditional dairy versions. Use plant-based butter or coconut oil for the crust. The texture remains wonderfully creamy and the setting time stays the same.

→ Why use freeze-dried strawberries?

Freeze-dried strawberries provide concentrated flavor without adding excess moisture that would affect the fudge texture. They also create that beautiful natural pink color without artificial food coloring. The powder dissolves perfectly into the warm chocolate mixture.

→ Can I add other berries or flavors?

Yes, try swirling in crushed raspberries for a marbled effect, or blend in other freeze-dried fruits like raspberry or mango. You can also add a teaspoon of lemon zest for brightness or replace some strawberries with freeze-dried blueberries for mixed berry squares.