I’m so excited to share my favorite strawberry shortcake fudge recipe with you. You know what’s better than strawberry shortcake? Strawberry shortcake that you can eat like fudge! It’s super easy to make, no fancy candy thermometer needed.
It’s creamy, strawberry-sweet, and has these perfect little bits of shortbread cookies that give it a nice crunch. Plus, it looks really pretty with its pink and white swirls – perfect for sharing pictures on Instagram.
Here’s a tip: use freeze-dried strawberries instead of fresh ones. I learned this the hard way when I first tried making it with fresh strawberries and ended up with a mess. The freeze-dried ones work much better and give an amazing strawberry flavor.
You can make it ahead of time and keep it in the fridge. I usually make it the night before I need it. It’s great for parties, bake sales, or just when you’re craving something sweet.
Ready to make some fudge? Let’s get started. I promise it’s easier than you think.
Why You’ll Love This Recipe
- Perfect balance of creamy white chocolate and real strawberry flavor
- Only 8 simple ingredients needed
- No candy thermometer required
- Make-ahead friendly for parties and gifts
- Customizable with different mix-ins and toppings
- Beautiful marbled pink and white appearance
- Stays fresh for up to a week
Quick Facts
Strawberry Shortcake Fudge transforms the classic summer dessert into a rich, creamy confection. This no-bake treat combines smooth white chocolate with real freeze-dried strawberries and buttery shortbread cookies, creating perfect bites of sweet nostalgia. The marbled pink and white layers with crunchy cookie bits evoke the beloved dessert in fudge form, offering a new twist on two classic favorites. Quick to prepare and requiring just 8 ingredients, this recipe yields 36 pieces of indulgent fudge that stays fresh for up to a week, making it ideal for gifts, parties, or simply satisfying sweet cravings.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 36 pieces (1-inch squares)
- Calories: 125 per piece
Equipment Needed
- Medium heavy-bottomed saucepan (for even heat distribution and preventing chocolate from burning)
- Silicone spatula (for scraping sides and gentle folding)
- 8×8-inch baking pan (creates the perfect thickness for fudge squares)
- Parchment paper (ensures easy removal and clean cuts)
- Sharp knife (for clean, professional-looking cuts)
- Food processor or zip-top bag with rolling pin (for crushing strawberries and cookies)
- Measuring cups and spoons (for precise measurements)
- Heat-safe mixing bowls (for creating the marbled effect)
Ingredients
For the Base
- 2 cups high-quality white chocolate chips (30-32% cocoa butter content)
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- ¼ tsp salt
For the Flavoring and Texture
- ½ cup freeze-dried strawberries, crushed
- ½ cup shortbread cookies, crushed (plus extra for topping)
- 2-3 drops pink or red food coloring (optional)
How To Make
1. First, line your 8×8-inch baking pan with parchment paper, leaving some hanging over the sides to help lift the fudge out later. Crush your shortbread cookies and freeze-dried strawberries separately. Keep them in different bowls and set aside.
2. Get your medium saucepan and add the white chocolate chips, sweetened condensed milk, and melted butter. Put it on low heat and stir constantly until everything is melted and smooth. This usually takes about 5-7 minutes. Don’t rush this part – keeping the heat low helps prevent the chocolate from burning.
3. Take the pan off the heat and stir in the vanilla extract and salt until well mixed. Now divide this mixture evenly between two bowls.
4. In one of the bowls, add your crushed freeze-dried strawberries and a few drops of pink food coloring if you’re using it. Stir until well combined.
5. Now comes the fun part. Take both bowls and drop spoonfuls of each mixture into your lined pan, alternating between the plain white and pink strawberry mixture. Once you’ve used all the fudge, take a knife and gently swirl it through to create a marbled pattern. Don’t overdo it – just a few swirls will look perfect.
6. Sprinkle your crushed shortbread cookies over the top and gently press them into the fudge. Pop the whole pan in the refrigerator and let it chill for at least 2 hours, or until the fudge is firm.
7. When it’s completely set, lift the fudge out of the pan using the parchment paper edges. Use a sharp knife to cut it into squares. For clean cuts, wipe your knife with a warm, damp cloth between slices.
Your fudge will stay fresh in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months, just wrap it well and thaw in the fridge before eating.
That’s it! Now you’ve got a batch of creamy, strawberry-filled fudge ready to enjoy. Remember, if your fudge seems too soft, just give it more time in the fridge. And don’t worry if your marbling isn’t perfect, it’ll still taste amazing.
Recipe Success Tips
- Room temperature ingredients work best
- Don’t rush the melting process
- Use kitchen scale for precise measurements
- Let set completely before cutting
- Store in single layer to prevent sticking
Serving Suggestions
- Pair with fresh strawberries and whipped cream
- Serve on a dessert board with other sweets
- Package in gift boxes for special occasions
- Create a fudge sundae with vanilla ice cream
Troubleshooting Guide
- Fudge too soft?
- Likely caused by excess moisture or insufficient chilling
- Solution: Extend refrigeration time
- White chocolate seized?
- Caused by overheating or water contact
- Solution: Start over with very low heat
- Uneven marbling?
- Caused by overmixing
- Solution: Use gentle folding motions, fewer swirls
Ingredient Alternatives
- White chocolate: High-quality white baking bars
- Shortbread cookies: Graham crackers or vanilla wafers
- Freeze-dried strawberries: Freeze-dried raspberries
- Sweetened condensed milk: Coconut condensed milk for dairy-free version
Storage Instructions
- Room temperature: Up to 2 days in airtight container
- Refrigerated: 7-10 days in airtight container
- Frozen: Up to 3 months, wrapped tightly
- Thawing: Overnight in refrigerator
Variations
- Chocolate Covered Strawberry Fudge
- Add dark chocolate drizzle
- Triple Berry Fudge
- Mix of strawberry, raspberry, and blueberry
- Strawberry Cheesecake Fudge
- Add cream cheese to base
- White Chocolate Strawberry Crunch
- Extra cookie layer in middle
Frequently Asked Questions
- Can I use fresh strawberries?
- No, fresh strawberries contain too much moisture
- Why won’t my fudge set?
- Common causes: Incorrect chocolate ratio or insufficient chilling
- Can I make this sugar-free?
- Yes, with sugar-free white chocolate and condensed milk alternatives
- How far ahead can I make this?
- Up to 1 week ahead, stored properly
And there you have it, your very own batch of Strawberry Shortcake Fudge.
Remember, don’t stress if your marbling isn’t perfect or if your first batch isn’t Instagram-worthy.
I’d love to hear how your fudge turned out. Drop a comment below or tag me in your photos, especially if you tried any of the variations. Did you add extra cookies? Make it super pink? Try a different topping? I’m always excited to see your creative spins on this recipe.
Recipe Card
Irresistible Strawberry Shortcake Fudge
Ingredients
For the Base
- 2 cups high-quality white chocolate chips 30-32% cocoa butter content
- 1 can 14 oz sweetened condensed milk
- 2 tbsp unsalted butter melted
- 1 tsp pure vanilla extract
- ¼ tsp salt
For the Flavoring and Texture
- ½ cup freeze-dried strawberries crushed
- ½ cup shortbread cookies crushed (plus extra for topping)
- 2-3 drops pink or red food coloring optional
Instructions
- First, line your 8×8-inch baking pan with parchment paper, leaving some hanging over the sides to help lift the fudge out later. Crush your shortbread cookies and freeze-dried strawberries separately. Keep them in different bowls and set aside.
- Get your medium saucepan and add the white chocolate chips, sweetened condensed milk, and melted butter. Put it on low heat and stir constantly until everything is melted and smooth. This usually takes about 5-7 minutes. Don’t rush this part – keeping the heat low helps prevent the chocolate from burning.
- Take the pan off the heat and stir in the vanilla extract and salt until well mixed. Now divide this mixture evenly between two bowls.
- In one of the bowls, add your crushed freeze-dried strawberries and a few drops of pink food coloring if you’re using it. Stir until well combined.
- Now comes the fun part. Take both bowls and drop spoonfuls of each mixture into your lined pan, alternating between the plain white and pink strawberry mixture. Once you’ve used all the fudge, take a knife and gently swirl it through to create a marbled pattern. Don’t overdo it – just a few swirls will look perfect.
- Sprinkle your crushed shortbread cookies over the top and gently press them into the fudge. Pop the whole pan in the refrigerator and let it chill for at least 2 hours, or until the fudge is firm.
- When it’s completely set, lift the fudge out of the pan using the parchment paper edges. Use a sharp knife to cut it into squares. For clean cuts, wipe your knife with a warm, damp cloth between slices.
- Your fudge will stay fresh in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months – just wrap it well and thaw in the fridge before eating.