Strawberry Shortcake Fudge
Ingredients
- Fudge Base
- 3 cups white chocolate chips
- 1 can 14 oz sweetened condensed milk
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- Strawberry Flavor
- ¾ cup freeze-dried strawberries finely crushed
- Optional: a few drops pink or red gel food coloring
- Shortcake Layer
- 1 cup crushed vanilla sandwich cookies or shortbread cookies
- Optional Toppings
- Extra crushed cookies
- White chocolate drizzle
- Freeze-dried strawberry crumbs
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
- In a medium saucepan over low heat, melt white chocolate chips, sweetened condensed milk, and butter, stirring constantly until smooth. Remove from heat and stir in vanilla and salt.
- Stir the crushed freeze-dried strawberries into the fudge mixture until evenly colored. Add food coloring if using.
- Spread half of the fudge mixture into the prepared pan. Sprinkle the crushed cookies evenly over the top and gently press them in.
- Spoon the remaining fudge over the cookie layer and smooth the surface. Add optional toppings if desired.
- Refrigerate for 2–3 hours, or until fully set.
- Lift out using the parchment and cut into squares with a clean, sharp knife.
Notes
• Use freeze-dried strawberries only—fresh strawberries will prevent the fudge from setting.
• Keep heat low while melting to avoid scorching the white chocolate.
• Don’t overload the cookie layer or the fudge may crumble when slicing.
• Chill completely before cutting for the cleanest squares.
• Keep heat low while melting to avoid scorching the white chocolate.
• Don’t overload the cookie layer or the fudge may crumble when slicing.
• Chill completely before cutting for the cleanest squares.