Strawberry Shortcake Fudge is a sweet, creamy treat inspired by the nostalgic flavors of strawberry shortcake — rich white chocolate fudge layered with sweet strawberry flavor and topped with buttery shortbread crumbles. It’s a fun, no-bake dessert that’s perfect for gifting, parties, or anytime you want a taste of summer!
Why You’ll Love This Recipe
- No baking required — quick and easy to make.
- Sweet, creamy, melt-in-your-mouth texture.
- Tastes just like strawberry shortcake in fudge form.
- Perfect for gifting during holidays or special occasions.
- Made with simple pantry ingredients.
- Beautiful pink and white layers look impressive.
- Customizable with different toppings.
- Freezer-friendly for longer storage.
- Kid-friendly and loved by all ages.
- A unique twist on classic fudge!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup freeze-dried strawberries, crushed
- Pink or red food coloring (optional)
- ½ cup crushed shortbread cookies (or golden Oreos)
- 2 tablespoons butter, melted (for cookie crumble topping)
Directions
- Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan, combine white chocolate chips and sweetened condensed milk. Heat over low, stirring constantly, until smooth and fully melted. Remove from heat and stir in vanilla extract.
- Pour half of the fudge mixture into the prepared pan and smooth evenly.
- Add crushed freeze-dried strawberries and a few drops of pink food coloring (if using) to the remaining fudge mixture. Stir until fully combined.
- Pour the strawberry layer over the vanilla layer and spread evenly.
- Mix crushed shortbread cookies with melted butter and sprinkle on top, pressing lightly to stick.
- Refrigerate for at least 4 hours, or until firm.
- Lift fudge out using parchment, cut into small squares, and enjoy!
Servings and timing
Makes about 36 small squares. Prep time: 10 minutes; Chill time: 4 hours.
Variations
- Add a drizzle of white chocolate on top for extra flair.
- Use crushed graham crackers instead of shortbread for a twist.
- Mix in mini marshmallows or chopped dried strawberries for texture.
- Add a few drops of strawberry extract for a stronger flavor.
- Make it festive with colorful sprinkles on top.
Storage/Reheating
Store fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in an airtight container for up to 3 months. Thaw in the fridge overnight — no reheating needed.
FAQs
Can I use fresh strawberries?
No — fresh strawberries add too much moisture. Use freeze-dried strawberries for the best flavor and texture.
Do I need food coloring?
It’s optional! It just makes the strawberry layer pop with color.
What kind of cookies work best?
Shortbread cookies, golden Oreos, or graham crackers all work great.
Can I make this fudge ahead of time?
Yes — it’s perfect for making in advance and keeps well in the fridge or freezer.
Why didn’t my fudge set?
Make sure you heat the mixture over low heat and chill it fully for at least 4 hours.
Can I make this dairy-free?
Use dairy-free white chocolate chips and coconut condensed milk, but results may vary.
Do I have to layer it?
No — you can swirl the vanilla and strawberry layers together for a marbled effect.
Can I double the recipe?
Yes! Use a 9×13-inch pan and adjust chilling time if needed.
How do I cut fudge neatly?
Use a sharp knife dipped in hot water and wiped dry between cuts.
Can I ship this fudge?
Yes — wrap squares individually in wax paper and pack in an airtight container for gifting.
Conclusion
Strawberry Shortcake Fudge is a sweet, simple, and irresistible treat that captures the nostalgic taste of strawberry shortcake in every bite. Easy to make and fun to share, it’s perfect for holidays, birthdays, or just because. Whip up a batch and enjoy a taste of summer all year long!
PrintStrawberry Shortcake Fudge
A sweet, creamy fudge inspired by strawberry shortcake — with layers of white chocolate, strawberry flavor, and crumbled shortbread cookies for a delicious no-bake treat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 15 minutes (including chilling)
- Yield: 36 pieces 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 (3 oz) box strawberry gelatin mix
- 1 teaspoon vanilla extract
- 1 cup shortbread cookies, crushed
- 1/4 cup freeze-dried strawberries, crushed (optional)
Instructions
- Line an 8×8-inch baking dish with parchment paper and lightly grease it.
- In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until melted and smooth.
- Remove from heat and stir in vanilla extract.
- Divide the mixture in half. To one half, stir in the strawberry gelatin mix until fully incorporated.
- Spread the plain white chocolate layer into the prepared pan and sprinkle half of the crushed shortbread cookies over it. Gently press down.
- Carefully spread the strawberry layer on top and sprinkle with remaining crushed cookies and freeze-dried strawberries if using.
- Gently press toppings into the fudge and refrigerate for at least 4 hours or until set.
- Lift fudge out using parchment paper, cut into squares, and serve.
Notes
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- Use good-quality white chocolate for the creamiest texture.
- Freeze-dried strawberries add extra strawberry flavor and crunch.
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 16g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg