This Strawberry Shortcake Fudge is going to be your new favorite treat if you like sweet, luscious strawberries and creamy vanilla fudge. It has a lot of actual strawberry flavor and is creamy and rich. The crushed shortbread cookies give it a little bite.
It’s like strawberry shortcake in fudge form, and it’s quite easy to create.
Let’s get this done!
What You Will Need
- 2 cups of white chocolate chips
- One can of sweetened condensed milk (14 ounces)
- 2 tablespoons of melted unsalted butter
- 1 teaspoon of vanilla extract
- ½ cup of freeze-dried strawberries that have been smashed into small bits
- ½ cup of crumbled shortbread biscuits (plus extra for the top)
- A few drops of crimson or pink food coloring (optional, for a nice swirl effect)
- ¼ teaspoon of salt
Things You’ll Need
- A medium-sized pot
- Spatula
- Baking dish that is 8 by 8 inches
- Paper made with parchment
- Cutting knife
How to do it
- Melt the chocolate.
Put white chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat. Stir regularly until the mixture is smooth. - Add the tastes.
Take it off the heat and mix in the salt and vanilla essence until they are all mixed in. - Split the mixture in half.
Put half of the fudge in a another bowl. Mix in some crushed freeze-dried strawberries and a few drops of food coloring (if needed) into one half.
- Make layers and swirl.
Put spoonfuls of the white and strawberry fudge in the 8×8-inch pan lined with parchment paper. Gently mix the two colors together using a knife. - Put in the shortbread cookies.
Put smashed shortbread cookies on top and gently push them into the fudge. - Cool down and set.
Put in the fridge for at least two hours or until firm. - Cut and serve.
Once the fudge has set, use the parchment paper to take it out, cut it into squares, and enjoy!
Helpful Tips
- Use strawberries that have been freeze-dried! Fresh ones contain too much water in them, which might make the fudge too soft.
- Break the cookies up into small pieces. You want texture, not pieces.
- Don’t mix, just swirl. Instead of stirring it all the way in, lightly fold in the food coloring creating a marbled look.
- Let it sit for a while. Before cutting, chill for at least two hours. It’s worth the wait!
- Add some flair! For a bakery-style effect, drizzle melted white chocolate on top or add more cookie crumbles.
Changes and substitutions
- If you don’t want dairy, use dairy-free white chocolate and coconut condensed milk.
- Add ½ teaspoon of strawberry extract to make it even fruitier.
- For a crunchy variation, add chopped almonds or pecans for a little bite.
- For a sweeter version, drizzle caramel or white chocolate on top before putting it in the fridge.
Leftovers and how to store them
- Keep in the fridge in an airtight container for up to a week.
- Want to keep it for a longer time? You can freeze the fudge for up to three months. Before serving, let it thaw.
Finish Up
That’s all there is to it! Your Strawberry Shortcake Fudge is ready to eat! It’s creamy, fruity, and has a lot of shortbread crunch in every bite. Give it a try, snap a picture, and tell me how it went. Enjoy your snack! 🍓✨