This strawberry shortcake fudge grew out of a weeknight experiment that turned into a family tradition. I was chasing the bright, familiar flavor of shortcake but wanted something portable and shelf-stable enough to tuck into lunchboxes and gift tins. The first batch was a revelation: creamy white chocolate infused with concentrated strawberry, a crisp layer of mini vanilla wafers, and an irresistible cookie crumble on top that echoes the crunchy crumb of a classic shortcake. It tastes like a cross between candy, cookie, and cake—sweet, buttery, and fruity with a satisfying textural contrast.

I discovered this combination while digging through the pantry late one spring; a jar of freeze-dried strawberries and a bag of white chocolate chips collided into something wonderful. What makes this recipe special is how approachable it is: no tempering, no candies or syrups to cook to a precise stage—just gentle melting, layering, and chilling. It’s a great recipe to make with kids because they can help crush cookies, sprinkle the crumble, and arrange the mini wafers. Every bite brings a tiny memory of summertime shortcake—bright strawberry, soft fudge, and the crunch of vanilla crumbs.

Ingredients

• Cookie Crumble Topping: 1 cup finely crushed vanilla sandwich cookies (about 10 cookies). Use Golden Oreos or your favorite vanilla sandwich cookie—crush them finely for even coating. The butter helps bind the crumbs so they toast instead of burn; if you prefer a stronger vanilla note, try a slightly sweeter cookie.
• Unsalted butter: 5 tablespoons, divided. Three tablespoons are for toasting the main crumbs; reserve two tablespoons to enrich the fudge and add silkiness. Use real butter, not margarine, for the best mouthfeel.
• Strawberry-flavored gelatin powder: 1 tablespoon. This adds concentrated, familiar strawberry flavor and helps the crumble take on a shortcake hue. Brands vary; use what you like.
• Red food coloring: 2 to 3 drops, optional. For a deeper pink—add sparingly; a little goes a long way.
• White chocolate chips: 3 cups. Choose high-quality chips (such as Ghirardelli or a premium store brand) for the creamiest finish; cheaper chips can be waxier.
• Sweetened condensed milk: 14 ounces (one standard can). This is the sweet, binding element—don’t substitute evaporated milk here.
• Freeze-dried strawberry powder: 2 tablespoons. This packs intense strawberry flavor without adding moisture. Grind whole pieces into a fine powder if needed.
• Strawberry extract or bakery emulsion: 1 teaspoon (I use LorAnn Gourmet Strawberry bakery emulsion). Emulsions give a well-rounded flavor; extracts are fine but may be lighter.
• Mini vanilla wafers: 1 cup. These form a thin, crisp mid-layer—use mini Nilla Wafers or a similar brand for authentic texture.

Instructions

Prepare the baking sheet and oven: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper so the crumbs bake without sticking. This short toast step brings out buttery flavor and keeps the crumb crisp after chilling. Divide and flavor the crumbs: Place 1 cup of finely crushed vanilla sandwich cookies into two small bowls, about ½ cup in each. Melt 3 tablespoons of butter and pour half over one bowl, stirring to coat. Mix the strawberry gelatin into the remaining melted butter along with 2–3 drops of red food coloring, stir until uniform, then pour over the second bowl and coat thoroughly. Bake the crumble: Spread both bowls of butter-coated crumbs onto the prepared sheet, gently toss them together so the pink and neutral crumbs mingle, and bake for 8 minutes. When hot from the oven, use a spatula to break the crumbs apart so they cool as loose crumble rather than one large piece. Cool on the counter while making the fudge. Line the pan: Line an 8x8-inch baking pan with parchment paper and set aside so you can transfer the fudge while it’s still pourable. Melt the fudge base: In a medium saucepan over medium heat, combine 3 cups white chocolate chips, 14 ounces sweetened condensed milk, the remaining 2 tablespoons butter, 2 tablespoons freeze-dried strawberry powder, and 1 teaspoon strawberry extract. Stir frequently while the chocolate melts—about 3–5 minutes—to prevent sticking or burning. If you want a deeper pink tone, add 2–3 drops of red food coloring now. The mixture should be glossy and pourable. Layer the pan: Pour half the melted mixture into the prepared pan and spread it to an even layer. Arrange 1 cup mini vanilla wafers in a single layer across the first fudge layer—place them close but not overlapping. Pour the remaining fudge over the wafers and spread smoothly to fully cover them. Top with crumble and chill: Evenly sprinkle the cooled cookie crumble over the top and gently press with the back of a spatula so the crumbs adhere. Refrigerate the pan for 1 to 2 hours, or until firm, then lift the parchment to remove and cut into squares with a sharp knife warmed under hot water and wiped dry between cuts.

Storage Tips

Store chilled squares in an airtight container in the refrigerator for up to 5 days—separate layers with parchment paper so they don’t stick. For longer storage, freeze in a single layer on a tray until firm, then stack in a freezer-safe container with parchment between layers; frozen pieces thaw quickly at room temperature in 20–30 minutes. Avoid storing at room temperature for more than a day in warm climates, as white chocolate can soften and the crumble will lose its crunch.

Ingredient Substitutions

If you don’t have freeze-dried strawberries, you can increase the extract to 1½ teaspoons and add a teaspoon of powdered beetroot or a few drops of red food coloring for color—note this changes the texture and intensity. For a dairy-free option, use a dairy-free white chocolate alternative and a sweetened condensed coconut milk (texture will differ). Swap mini vanilla wafers for crushed shortbread or gluten-free vanilla cookies for dietary needs; keep the ratio about 1 cup for similar structure.

Serving Suggestions

Serve squares on a decorative platter with fresh strawberries for contrast and a dusting of extra strawberry powder. These make charming edible gifts—wrap small stacks in parchment and tie with twine. For an adult twist, pair with a lightly sweet rosé or a fruity sparkling wine. On a dessert board, place alongside buttery cookies, lemon bars, and plain dark chocolate to balance sweetness.

Cultural Background

The flavors borrow from American shortcake traditions—strawberries and cream paired with a tender biscuit—but translate them into confection form. The idea of layering biscuit-like elements with cream or custard stretches back through many regional desserts; this is a playful, candy-household adaptation of that pairing. It’s similar in spirit to layered British traybakes but distinctly American in its use of sweetened condensed milk and cookie crumbles.

Seasonal Adaptations

In spring and summer, highlight fresh berries on the side and reduce added coloring for a paler look. For the holidays, swap the strawberry powder for crushed peppermint and use white chocolate with red swirl for festive bars. For autumn, fold in a teaspoon of ground cinnamon and use golden graham crackers instead of wafers to give a spice-forward variation.

Meal Prep Tips

Make a double batch and freeze half for later—cut into squares and freeze individually on a tray before stacking. To speed assembly, crush cookies in the food processor and measure freeze-dried powder ahead. When reheating slices slightly for service, allow them to soften at room temperature for 10–15 minutes so they’re creamy but still hold shape.

Whether you’re making these for a crowd, a bake sale, or just because, this strawberry shortcake fudge is meant to be shared. Its nostalgic flavor and easy assembly invite experiments and personal twists—so have fun and make it yours.