Strawberry Shortcake Fudge

Strawberry Shortcake Fudge is the no bake, refrigerator-set confection that captures every single thing you love about the classic summer dessert. The sweet fresh strawberries, the buttery graham cracker crunch, and the creamy richness in a beautiful, sliceable square ready in under 30 minutes.

Love More Recipes? Try My Strawberry Brownies or this Strawberry Crunch Cake next.

Why You’ll Love This Recipe

• No baking required — stovetop, refrigerator, done.
• All the flavor of strawberry shortcake packed into a rich, creamy, sliceable square.
• Stunning presentation that looks like it came from an artisan candy shop.
• Great for gifting — wraps beautifully in parchment and fits in any cookie tin.
• Make it the day before and it is perfectly set and ready when you need it.

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Ingredients You’ll Need

• 1 cup granulated sugar
• 1/2 cup unsalted butter, cut into slices
• 2/3 cup sweetened condensed milk
• 2 cups white chocolate chips (high-quality chips melt smoother — Ghirardelli and Nestle Premier Gold both work beautifully)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional but adds a subtle floral warmth that makes the fudge taste more complex)
• 1/2 teaspoon salt
• 1 cup fresh strawberries, hulled and very finely diced — patted dry with paper towels
• 1 cup graham crackers, finely crushed (about 8 full sheets)
• Extra sliced strawberries for decorating the top, optional

Why These Ingredients Work

White chocolate chips are the backbone of this fudge — their high cocoa butter content melts into the cooked sugar and condensed milk base to create the thick, creamy, melt-on-your-tongue texture that makes fudge so irresistible. Use the best quality chips you can find — higher cocoa butter content means smoother melting and a creamier finished texture.

Sweetened condensed milk is the ingredient that creates fudge’s distinctive texture without a candy thermometer or any complicated temperature monitoring. It brings natural sweetness, richness, and the binding proteins that set the fudge into sliceable, stable squares as it chills. There is no substitute for it in this recipe.

Fresh strawberries patted completely dry before folding in are critical for the texture of this fudge. Wet strawberries release moisture into the set fudge overnight and create soggy pockets and a soft, sticky consistency rather than clean, firm squares. Dry them thoroughly and fold them in gently at the very last moment.

Crushed graham crackers folded into the fudge add that unmistakable shortcake crunch and a subtly buttery, wheaty flavor that anchors all the sweetness and cream. They also absorb a little of the moisture from the strawberries during the chill time, which helps the fudge set more firmly and cleanly.

Essential Tools and Equipment

• 8×8-inch square baking pan
• Parchment paper for lining (leave overhang for easy lifting)
• Medium heavy-bottomed saucepan
• Rubber spatula for stirring and folding
• Sharp chef’s knife for cutting clean squares
• Paper towels for drying the strawberries
• Cutting board
• Refrigerator space for chilling

Step-by-Step Instructions

Step 1: Prep the Pan and Strawberries

Line an 8×8-inch baking pan with parchment paper leaving a 2-inch overhang on all sides. Hull and very finely dice the fresh strawberries, then spread them on a paper towel and pat completely dry.

Step 2: Cook the Fudge Base

Combine the granulated sugar, sliced butter, and sweetened condensed milk in a medium heavy-bottomed saucepan over medium heat. Stir constantly with a rubber spatula until the butter melts completely and the sugar dissolves into a smooth, unified mixture.

Step 3: Melt in the White Chocolate

Remove the saucepan from the heat entirely. Immediately add the white chocolate chips and stir constantly for 2 to 3 minutes until every chip melts completely into a smooth, glossy, thick fudge base.

Step 4: Add Flavor and Fold in the Strawberries

Stir in the vanilla extract, almond extract if using, and salt until fully incorporated. Working quickly before the fudge begins to set, gently fold in the dried diced strawberries and crushed graham crackers with the rubber spatula.

Step 5: Pour and Chill

Pour the fudge mixture immediately into the prepared pan and spread it into an even layer using the rubber spatula. Smooth the top as flat as possible — the surface will be the presentation side when you flip and slice it.

Arrange a few extra strawberry slices decoratively across the top if desired. Refrigerate uncovered for 1 hour, then cover loosely and refrigerate for at least another 30 minutes until completely firm.

Step 6: Lift, Cut, and Serve

Lift the completely set fudge out of the pan using the parchment overhang and transfer to a cutting board. Use a sharp chef’s knife wiped clean between every cut to slice into neat squares. Warm the blade briefly under hot water and dry it for the very cleanest cuts.

You Must Know

Pat the strawberries completely dry before folding them into the fudge — this step cannot be skipped. Fresh strawberries contain significant moisture that migrates into the fudge as it chills and makes it soft and sticky instead of firm and clean-cutting. Thorough drying on paper towels for at least 5 minutes makes all the difference.

Remove the saucepan from the heat completely before adding the white chocolate chips. White chocolate is far more heat-sensitive than dark or milk chocolate — adding it to an actively heated pan causes it to seize and turn grainy rather than melting smoothly. Off-heat stirring with the residual warmth of the pan is the correct technique.

Personal Secret: Crush the graham crackers to two different textures — half into fine crumbs and half into slightly larger, irregular pieces. The fine crumbs absorb into the fudge and add subtle flavor throughout, while the larger pieces create little pockets of crunch in every bite that make the texture feel genuinely like a strawberry shortcake in fudge form.

Pro Tips & Cooking Hacks

• Always pat strawberries bone-dry before folding in — moisture is the enemy of firm, sliceable fudge.
• Remove from heat before adding white chocolate — white chocolate seizes in actively boiling liquid and turns grainy.
• Wipe the knife completely clean between every cut — a clean, slightly warmed blade produces the most beautiful, neat squares.
• Use high-quality white chocolate chips — cheaper chips have less cocoa butter and produce a grainier, less creamy finished texture.
• Make this 24 hours ahead for the cleanest cuts — freshly set fudge is slightly crumbly, while day-old fudge cuts perfectly.

Flavor Variations & Suggestions

For a lemon strawberry shortcake version, stir the zest of one large lemon into the fudge base along with the vanilla. The bright citrus note elevates the strawberry flavor dramatically and makes the whole fudge taste more vibrant and fresh rather than just sweet and rich.

Swap the fresh strawberries for freeze-dried strawberries crushed into small pieces for an even more intensely strawberry-flavored fudge that sets more cleanly and firms up faster. Freeze-dried fruit adds concentrated flavor without any moisture issues — excellent for gifting and shipping since the fudge stays firmer longer at room temperature.

Add half a cup of white mini marshmallows folded in with the strawberries for a fudge that has a soft, pillowy texture throughout. The marshmallows add sweetness and a slightly stretchy, chewy quality that makes the fudge feel more like a candy bar and less like traditional fudge — kids especially love this version.

Make-Ahead Options

Strawberry Shortcake Fudge is purpose-built for making ahead. Set it the night before, keep it covered in the refrigerator, and slice it the next day for the cleanest, most beautiful squares. Day-old fudge cuts far more cleanly than freshly set fudge — overnight chilling lets the butter and chocolate fully crystallize into a stable structure.

Fully cut and plated fudge squares keep in the refrigerator in an airtight container for up to 5 days, separated by sheets of parchment paper to prevent sticking. Do not freeze this fudge — the fresh strawberries release moisture when thawed and make the texture soggy and soft. If substituting freeze-dried strawberries, the fudge can be frozen for up to 1 month.

What to Serve With Strawberry Shortcake Fudge

Arrange the fudge squares on a tiered dessert stand surrounded by fresh whole strawberries for a gorgeous summer party presentation that guests photograph before they eat. A small bowl of extra crushed graham crackers alongside for sprinkling adds a fun, interactive element to any dessert table.

Pair with a cold glass of milk, a cup of hot Earl Grey tea, or a sparkling strawberry lemonade. The slight bitterness in the tea and the tartness in the lemonade provide perfect contrast to the rich, sweet creaminess of the white chocolate fudge.

Serve alongside a scoop of vanilla ice cream for a plated dessert that combines warm summer nostalgia with the cool, creamy richness of the fudge. Drizzle a little warm strawberry jam over the plate just before serving for a restaurant-worthy finish.

Package individual fudge squares in small cellophane bags tied with a ribbon for the most charming, thoughtful homemade gift. They hold up well for 3 days at room temperature, making them perfect for bake sales, teacher gifts, and holiday cookie tins alongside other confections.

Allergy Information

• Contains: Dairy (butter, condensed milk, white chocolate), Gluten (graham crackers)
• Gluten-free: Use certified gluten-free graham crackers — several excellent options are available at most grocery stores
• Dairy-free: Use vegan butter, dairy-free condensed coconut milk, and dairy-free white chocolate chips — all are available at specialty grocery stores
• Nut-free: Naturally nut-free as written — verify white chocolate chip labels if nut allergy is severe

Storage & Reheating

• Store cut squares in an airtight container in the refrigerator for up to 5 days, separated by parchment paper.
• Serve cold or at cool room temperature — fudge softens quickly above 70°F.
• Do not freeze fudge made with fresh strawberries — the moisture from thawing strawberries ruins the texture.
• Substitute freeze-dried strawberries to make a freezer-safe version that keeps for up to 1 month.

FAQs

My fudge did not set firm. What went wrong?

Either the fudge was not chilled long enough, or the strawberries added too much moisture. Make sure to refrigerate for at least 90 minutes, always pat strawberries bone-dry, and use enough white chocolate chips (a full 2 cups) for the fudge to set properly.

Can I use frozen strawberries?

Frozen strawberries are not recommended — they release a significant amount of water when thawed, which prevents the fudge from setting firmly. Fresh strawberries patted dry, or freeze-dried strawberries, both work much better.

Why did my white chocolate get grainy and lumpy?

The chocolate was added to liquid that was still too hot or actively boiling. Always remove the saucepan completely from the heat before adding white chocolate chips, and stir with residual heat only.

How do I cut the fudge into clean squares?

Use a sharp chef’s knife warmed under hot water and dried between each cut. Clean, slightly warmed blades glide through fudge without dragging or crumbling. Chilling the fudge for a full 24 hours before cutting also produces significantly cleaner edges.

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