Save The first time I made these, my kitchen smelled like an ice cream shop met a bakery. Something about white chocolate and strawberries together makes the whole house feel welcoming, even on a random Tuesday afternoon. I'd planned them for a friend's birthday, but honestly, they were ready hours before she arrived. The hardest part was waiting for them to set.
My seven year old niece walked in while I was grinding the freeze dried strawberries and immediately asked if we were making fairy food. She sat on the counter watching everything turn pink, dipping her finger in the bowl when she thought I wasn't looking. Now she asks for "the pink squares" every time she visits. Some recipes become traditions before you even realize it's happening.
Ingredients
- 200 g digestive biscuits or graham crackers: The sandy, buttery foundation that holds everything together
- 100 g unsalted butter, melted: Use good quality butter here since it's the primary fat in the crust
- 200 g white chocolate chips: Real white chocolate makes all the difference in texture and flavor
- 395 g sweetened condensed milk: This creates the fudge texture and adds the perfect sweetness
- 50 g freeze dried strawberries, ground to powder: Intense strawberry flavor without watering down the fudge
- 1 tsp pure vanilla extract: Rounds out the sweetness and adds depth
- Pinch of salt: Just enough to make the flavors pop without tasting salty
- Pink or red gel food coloring: Optional but makes them unmistakably strawberry
- Fresh strawberries or freeze dried pieces for garnish: Because we eat with our eyes first
Instructions
- Prepare your pan like you mean it:
- Line a 20 cm square baking pan with parchment paper, leaving enough overhang on two sides to lift everything out later. This small step saves so much frustration later.
- Build the buttery foundation:
- Crush those biscuits until they're fine crumbs, then stir in melted butter until every piece is coated and the mixture holds together when you squeeze it. Press it firmly into your prepared pan. Really press it down. Chill for 10 minutes while you start the fudge layer.
- Melt into something magical:
- Set up a double boiler with simmering water beneath a heatproof bowl. Combine white chocolate and sweetened condensed milk, stirring gently until completely smooth. Patience pays off here—low and slow prevents seizing.
- Transform into strawberry fudge:
- Remove from heat and stir in that vibrant strawberry powder, vanilla, salt, and food coloring if using. Watch it turn the most beautiful shade of pink. Mix until completely uniform.
- Create the layers:
- Pour the fudge over your chilled crust and spread it to the corners with a spatula. Take your time to make it even. Cover loosely and refrigerate for at least 2-3 hours until firm.
- The final touch:
- Lift the whole slab out using the parchment handles. Cut into 16 squares with a sharp knife, wiping the blade clean between each slice for those picture perfect edges. Garnish and serve chilled or let soften briefly at room temperature.
Save These showed up at every family gathering last summer, and I still get texts asking if I'm bringing "those pink squares" to Thanksgiving. They've become the thing people request by name before they even ask what's on the rest of the menu. Sometimes a recipe just finds its place.
Making Them Your Own
I've learned that freeze dried strawberry powder gives the most concentrated flavor without throwing off the fudge texture. Fresh strawberry purée works but makes the mixture softer, so you'll need extra chill time. Sometimes I swirl in a tablespoon of raspberry purée for a marbled look that makes people think you spent hours on them.
Temperature Matters
Straight from the fridge, these are firm and clean cutting. Let them sit at room temperature for 10 minutes before serving and the fudge becomes impossibly creamy. Both ways are delicious, but that slight soften transforms the texture completely. Choose based on your mood.
Storage & Success Tips
These keep beautifully in the refrigerator for up to 5 days, assuming they last that long. The crust stays perfectly crunchy and the fudge remains smooth. I've made them the day before a party more times than I can count.
- Use a sharp knife and wipe it clean between cuts for the neatest squares
- Freeze dried strawberries are worth seeking out online if you can't find them locally
- Press the crust mixture firmly with the back of a spoon for the most solid foundation
Save There's something about cutting through that first perfect square that never gets old. Hope these become part of your kitchen story too.
Recipe Guide
- → How long do these strawberry squares last?
These squares can be stored in an airtight container in the refrigerator for up to 5 days, maintaining their freshness and fudgy texture.
- → Can I use fresh strawberries instead of freeze-dried powder?
While freeze-dried strawberry powder offers an intense flavor with minimal moisture, you can purée and strain 100g of fresh strawberries. Ensure the purée is very thick and strained well to avoid adding too much liquid, which could affect the fudge's setting consistency.
- → What's a good substitute for graham crackers in the crust?
Digestive biscuits are an excellent alternative for the crunchy base. You could also use vanilla wafers, shortbread cookies, or even pretzel crumbs for a sweet and salty twist.
- → How can I make this dessert dairy-free?
To make a dairy-free version, substitute dairy-free white chocolate chips and use a plant-based condensed milk, such as coconut condensed milk. Ensure all other ingredients are also dairy-free.
- → My fudge isn't firming up; what should I do?
Ensure the fudge is chilled for the full recommended 2-3 hours, or even longer, until it is very firm to the touch. Overheating the white chocolate or using a condensed milk with lower fat content can sometimes prevent proper setting. A colder refrigerator can also help.
- → Can I add other flavors or garnishes?
Absolutely! For a marbled effect, swirl in a spoonful of crushed raspberries. A hint of lemon zest can brighten the flavor, or you could top with toasted coconut flakes, chopped nuts, or a drizzle of white chocolate before serving.