This strawberry shortcake fudge is the kind of treat that bridges childhood nostalgia and grown-up indulgence. I first created this layered confection during a summer backyard party when I wanted something that tasted like strawberry shortcake but was easier to serve than individual cakes. The result was an instant hit: the sweet, velvety white chocolate base infused with freeze-dried strawberries; the crisp, nostalgic bite of mini vanilla wafers; and a buttery, strawberry-scented cookie crumble on top that adds texture and color. Every bite has a little surprise — soft, creamy fudge with a satisfying crunch that reminds me of summer picnics and neighborhood potlucks.

I learned a few small tricks while developing this: white chocolate can be temperamental when heated, so low, steady heat and frequent stirring made all the difference. Freeze-dried strawberry powder gives an intense flavor without watering down the fudge, and the tiny bit of strawberry gelatin folded into some of the crumble intensifies the strawberry note and adds that shortcake color. The layers look impressive but are simple to assemble — this is a dessert you can make in under an hour of active time and chill ahead for parties. It’s become a favorite on Cravele for weekend gatherings and makes an excellent gift sliced into squares and wrapped in parchment.

Ingredients

• Cookie Crumble Topping: 1 cup finely crushed vanilla sandwich cookies (about 10 Golden Oreos). Choose a high-quality vanilla sandwich cookie for a clean vanilla flavor; Golden Oreos are reliably crisp and neutral, which lets the strawberry notes shine.
• Unsalted butter: 5 tablespoons total, divided (use 3 tablespoons for one bowl and 2 tablespoons for the other). Real butter helps the crumbs crisp in the oven and adds a shortbread-like richness.
• Strawberry gelatin powder: 1 tablespoon. This intensifies color and adds a concentrated strawberry note to half of the crumble — an easy trick that boosts flavor without extra moisture.
• Red food coloring: 2 to 3 drops (optional) to deepen the pink hue. A couple drops are plenty; gel color works well if you prefer.
• Fudge base: 3 cups white chocolate chips and 14 ounces sweetened condensed milk. Use high-quality white chocolate chips (Ghirardelli or Nestle) for a smooth, creamy base.
• Freeze-dried strawberry powder: 2 tablespoons. This provides a concentrated, fresh strawberry flavor that won’t break the fudge's texture.
• Strawberry extract or bakery emulsion: 1 teaspoon (LorAnn Gourmet Strawberry bakery emulsion is my go-to for true strawberry aroma).
• Optional color: 2 to 3 drops red food coloring if you want a deeper pink.
• Mini vanilla wafers: 1 cup (about one single layer). These create the classic shortcake layer inside the fudge.

Instructions

Prepare and preheat: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper for the crumble and line an 8x8-inch pan with parchment for the fudge. Lining the pan helps remove neat squares quickly after chilling. Make the cookie crumble: Finely crush about 1 cup of vanilla sandwich cookies (roughly 10 cookies). Divide the crumbs evenly into two bowls. Melt 3 tablespoons of the butter and pour half over one bowl, stirring until evenly coated. Combine the remaining butter with the strawberry gelatin powder and a couple drops of red food coloring; pour over the second bowl and mix to coat. Spread both mixtures together on the prepared sheet and bake for 8 minutes. When they come out, break them up gently with a spatula so they cool as loose crumbs rather than one baked sheet. Prepare the fudge base: In a medium saucepan set over medium heat, combine 3 cups white chocolate chips, the full 14-ounce can of sweetened condensed milk, the remaining 2 tablespoons of butter, 2 tablespoons freeze-dried strawberry powder, and 1 teaspoon strawberry extract. If your extract is clear or you want a deeper color, add 2–3 drops of red food coloring now. Stir constantly as the chocolate melts to avoid scorching — this takes about 3–5 minutes. The mixture should be glossy and smooth. Assemble the layers: Pour half of the melted fudge into the lined 8x8 pan and spread to an even layer. Arrange the mini vanilla wafers in a single layer over the first layer of fudge, pressing down lightly so they sit evenly. Pour the remaining fudge over the wafers and spread until smooth. Top and set: Scatter the reserved cookie crumble evenly over the top and gently press the crumble into the warm fudge so it adheres. Refrigerate for 1–2 hours or until fully set. Lift out on the parchment and slice into squares with a sharp knife, wiping the blade between cuts for clean edges.

Storage Tips

Store the squares in a single layer in an airtight container in the refrigerator for up to 7 days. If stacking is necessary, separate layers with parchment or wax paper to prevent sticking. To freeze, wrap individual squares in plastic wrap and place them in a freezer-safe container for up to 3 months; thaw in the refrigerator for several hours before serving. When reheating for a softer texture, allow to come to room temperature for 20–30 minutes — avoid microwaving as it can make the white chocolate bloom or separate.

Ingredient Substitutions

If you can’t find freeze-dried strawberry powder, increase the strawberry extract slightly (1 1/2 teaspoons) but expect a less vibrant color and a subtler fresh fruit taste. For a gluten-free version, use certified gluten-free vanilla sandwich cookies and gluten-free mini wafers; note texture differences may occur. To reduce sweetness, use a white chocolate with a higher cacao butter content and consider cutting the sweetened condensed milk to 12 ounces and adding 2 tablespoons of heavy cream to maintain spreadability.

Serving Suggestions

Serve chilled squares on a dessert platter with fresh strawberries and whipped cream for an elegant touch. These are perfect with afternoon tea, alongside coffee for brunch, or as party favors wrapped in parchment tied with ribbon. For a buffet, label them so guests know they contain wheat and dairy. A small mint leaf or a dusting of powdered freeze-dried strawberries adds a professional finish.

Cultural Background

The flavors are inspired by classic American strawberry shortcake — a simple combination of sweet biscuits or sponge, fruit, and cream. Translating that into a fudge brings the nostalgia of shortcake into a portable, sliceable form that’s ideal for modern entertaining. Layered, portionable desserts have long been a party staple in the U.S., and this adapts those ideas into a no-bake (aside from the crumble) confection that’s quick yet memorable.

Seasonal Adaptations

In summer, garnish with a freeze-dried strawberry powder dusting and fresh berry slices. For Valentine’s Day, swap the cookie crumble for finely chopped pink sandwich cookies and add a few heart sprinkles. In autumn, replace the strawberry with raspberry powder and reduce the gel color to a subtle hue — the technique remains the same but fits seasonal palettes easily.

Meal Prep Tips

Make the crumble and store it in an airtight container at room temperature for up to a week; it keeps the crunch and lets you finish the fudge quickly when guests arrive. The fudge base can be reheated gently in a double boiler and re-poured if you want to re-layer or create candy cups. Portion into small squares right after chilling for grab-and-go treats during the week.

There’s something deeply satisfying about a dessert that looks elegant but is straightforward to assemble. This strawberry shortcake fudge has become a favorite because it combines bright flavor, playful texture, and effortless presentation. I hope you enjoy making it as much as we do — slice small, savor slowly, and pass them around at your next gathering.