Save to Pinterest These No-Bake Strawberry Fudge Squares are the ultimate fusion of creamy white chocolate and the bright, tangy punch of real strawberries. Set atop a buttery, crunchy graham cracker base, these vibrant pink squares are as beautiful to look at as they are delicious to eat. Best of all, they require absolutely no oven time, making them the perfect effortless treat for summer potlucks or satisfying a sudden sweet craving.
Save to Pinterest The secret to the perfect fudge consistency lies in the combination of sweetened condensed milk and melted white chocolate. By using freeze-dried strawberries ground into a powder, you infuse every bite with concentrated berry flavor, resulting in a fudge that is both decadent and refreshingly tart.
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, a 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: Prepare the Pan
- 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: Mix the Crust
- 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 and Chill
- Press the crumb mixture firmly into the prepared pan in an even layer. Chill in the refrigerator for 10 minutes.
- Step 4: Melt the Fudge Base
- Place white chocolate chips and sweetened condensed milk in a medium heatproof bowl. Set over a saucepan of simmering water (double boiler) and stir gently until smooth.
- Step 5: Flavor the Fudge
- Remove from heat. Stir in strawberry powder (or strained purée), vanilla extract, salt, and food coloring if using, until the color is uniform.
- Step 6: Layer the Fudge
- Pour the strawberry fudge mixture over the chilled crust and spread evenly with a spatula.
- Step 7: Chill to Set
- Cover loosely with plastic wrap and refrigerate for at least 2–3 hours until the fudge layer is firm.
- Step 8: Slice and Serve
- Lift the fudge out using the parchment overhang. Slice into 16 squares, wiping the blade clean between cuts, and garnish with fresh strawberry slices.
Zusatztipps für die Zubereitung
To ensure a perfectly level base, use the bottom of a flat glass to press the biscuit crumbs into the pan. When melting the chocolate, be careful not to let any water or steam enter the bowl, as this can cause the white chocolate to seize.
Varianten und Anpassungen
For a dairy-free version, substitute dairy-free white chocolate and coconut condensed milk. You can also adjust the strawberry intensity by varying the amount of freeze-dried strawberry powder, or swirl in a spoonful of crushed raspberries for a marbled berry effect.
Serviervorschläge
These squares are best served chilled, but letting them stand at room temperature for 10 minutes before serving will give them a softer, creamier texture. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Save to Pinterest With approximately 268 calories per serving, these indulgent No-Bake Strawberry Fudge Squares are a delightful way to treat yourself. Their creamy texture and bright berry flavor make them a guaranteed hit for any occasion, from casual snacks to elegant dessert platters.
Common Recipe Questions
- → Can I use fresh strawberries instead of freeze-dried?
Yes, use 100 g fresh strawberries that have been puréed and strained to remove seeds. Note that fresh berries add moisture, which may require slightly longer chilling time for the fudge to set properly.
- → How do I prevent the crust from crumbling when cutting?
Press the crumb mixture very firmly into the pan using the back of a spoon or flat-bottomed glass. Chill the crust before adding the fudge layer, and make sure the fudge is fully set before slicing. Wipe your knife clean between each cut.
- → Can I make these squares dairy-free?
Absolutely. Substitute dairy-free white chocolate chips and use coconut condensed milk in place of regular condensed milk. Replace the butter in the crust with coconut oil or a plant-based spread.
- → Why isn't my fudge layer setting properly?
Ensure you're using quality white chocolate with cocoa butter, not white candy melts. The mixture needs at least 2-3 hours in the refrigerator. If using fresh strawberry purée instead of freeze-dried powder, the extra moisture may require longer chilling time.
- → How should I store leftover squares?
Keep them in an airtight container in the refrigerator for up to 5 days. Layer parchment paper between squares to prevent sticking. Let them sit at room temperature for 10 minutes before serving for the best texture.
- → Can I adjust the strawberry flavor intensity?
Yes, add more or less freeze-dried strawberry powder to taste. Start with the recommended 50 g and increase up to 75 g for a more pronounced berry flavor. You can also add a few drops of strawberry extract for extra intensity.