# What You'll Need:
→ Crust
01 - 7 oz digestive biscuits or graham crackers, finely crushed
02 - 3.5 oz unsalted butter, melted
→ Strawberry Fudge Layer
03 - 7 oz white chocolate chips or chopped white chocolate
04 - 1 can (14 oz) sweetened condensed milk
05 - 1.75 oz freeze-dried strawberries, ground to fine powder or 3.5 oz fresh strawberries, puréed and strained
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
10 - Extra freeze-dried strawberry pieces or coarse sugar crystals
# Steps to Follow:
01 - Line an 8-inch square baking pan with parchment paper, leaving a 1 to 1.25 inch overhang on two sides for easy removal.
02 - In a large bowl, combine crushed biscuits and melted butter. Stir until all crumbs are evenly moistened and mixture holds together when pressed.
03 - Press the crumb mixture firmly and evenly into the prepared pan. Refrigerate for 10 minutes.
04 - Place white chocolate chips and sweetened condensed milk in a heatproof bowl. Set over a saucepan of simmering water and stir gently until chocolate is completely melted and mixture is smooth.
05 - Remove from heat. Stir in strawberry powder, vanilla extract, salt, and food coloring if using. Mix until fully combined with uniform color.
06 - Pour strawberry fudge mixture over chilled crust. Spread evenly with a spatula, ensuring mixture reaches all corners.
07 - Cover pan loosely with plastic wrap and refrigerate for at least 2 to 3 hours until fudge layer is firm to the touch.
08 - Lift fudge from pan using parchment overhang. Place on cutting board and slice into 16 squares with a sharp knife, wiping blade clean between cuts.
09 - Top each square with a fresh strawberry slice or freeze-dried strawberry pieces if desired. Serve chilled or slightly softened at room temperature.
