Strawberry Shortcake Fudge

If you love creamy vanilla fudge and sweet, juicy strawberries, this Strawberry Shortcake Fudge is going to be your new favorite treat! It’s smooth, rich, and packed with real strawberry flavor plus a little crunch from crushed shortbread cookies.

It’s basically strawberry shortcake in fudge form—and it’s ridiculously easy to make.

Let’s do this!

What You’ll Need

2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter (melted)
1 tsp vanilla extract
½ cup freeze-dried strawberries (crushed into small pieces)
½ cup crushed shortbread cookies (plus more for topping)
A few drops of red or pink food coloring (optional, for a pretty swirl effect)
¼ tsp salt

Pro Tips

Use freeze-dried strawberries! Fresh ones have too much moisture and can make the fudge too soft.
Crush the cookies into small chunks. You want texture, not crumbs.
Swirl, don’t mix. If you add food coloring, gently fold it in for a marbled effect instead of stirring it completely.
Let it set completely. Refrigerate for at least 2 hours before cutting—it’s worth the wait!
Make it fancy! Drizzle melted white chocolate on top or sprinkle extra cookie crumbles for a bakery-style look.

Tools You’ll Need

Medium saucepan
Spatula
8×8-inch baking dish
Parchment paper
Knife for cutting

Substitutions & Variations

Dairy-free option: Use dairy-free white chocolate and coconut condensed milk.
Extra strawberry flavor: Add ½ tsp strawberry extract for even more fruity goodness.
Crunchy version: Mix in chopped almonds or pecans for a little bite.
Sweeter version: Drizzle caramel or white chocolate on top before chilling.

Instructions

1. Melt the chocolate.

In a saucepan over low heat, melt white chocolate chips, sweetened condensed milk, and butter, stirring constantly until smooth.

A super close-up shot of a spatula stirring melted white chocolate, sweetened condensed milk, and butter

2. Add the flavors.

Remove from heat and stir in vanilla extract and salt until fully combined.

A super close-up shot of vanilla extract being poured into the creamy fudge mixture

3. Divide the mixture.

Pour half of the fudge into a separate bowl. Stir crushed freeze-dried strawberries and a few drops of food coloring (if using) into one half.

A super close-up shot of a spatula folding crushed freeze-dried strawberries

4. Layer and swirl.

Alternate spoonfuls of the white and strawberry fudge into the parchment-lined 8×8-inch pan. Use a knife to gently swirl the two colors together.

super close-up shot of a knife swirling pink and white fudge together

5. Add the shortbread cookies.

Sprinkle crushed shortbread cookies over the top and gently press them into the fudge.

A super close-up shot of crushed shortbread cookies

6. Chill and set.

Refrigerate for at least 2 hours or until firm.

A super close-up shot of a baking dish covered with plastic wrap, resting in the fridge

7. Cut and serve.

Once set, lift the fudge out using the parchment paper, cut into squares, and enjoy!

super close-up shot of Strawberry Shortcake Fudge squares stacked on parchment paper

Leftovers & Storage

Store in an airtight container in the fridge for up to 1 week.
Want to keep it longer? Freeze the fudge for up to 3 months and thaw before serving.

Wrap-Up

And that’s it—your Strawberry Shortcake Fudge is ready to enjoy! It’s creamy, fruity, and packed with shortbread crunch in every bite. Try it out, take a pic, and let me know how it turned out. Happy snacking! 🍓✨