Strawberry Shortcake Fudge (2024)

This no-bake fudge recipe is packed full of homemade strawberry shortcake crumbs. Made with melted white chocolate, Strawberry Shortcake Fudge is super easy and fast to make and tastes delicious too! Perfect for sharing with your favourite valentines!

I have been on a Strawberry Shortcake Crumbs binge these past few weeks. It all started just over a year ago when my cousin shared her daughter’s Strawberry Shortcake Crumbs recipe with me. When the mood strikes, I make a double batch because it stays fresh for a long time and I’m able to use it up over the course of a week or two anyway. This time around, the crumbs are not only incorporated into the fudge, but I’ve topped it with the crumbs as well. Doesn’t this Strawberry Shortcake Fudge look absolutely delicious?

In my humble opinion, a proper fudge recipe should have three components. It should be very easy to make and should use common and inexpensive ingredients. Although, with the way of the world these days, there is no such thing as cheap ingredients anymore. Secondly, a fudge recipe needs to be sweet; all fudge is sweet. And, finally, a really good fudge needs to have texture. I don’t care much for pure fudge. That’s why the addition of the Strawberry Shortcake Crumbs is such a great idea!

INGREDIENTS NEEDED FOR THIS RECIPE

You might have guessed by now that you need a batch ofStrawberry Shortcake Crumbs. Go ahead, and click on the link. It will open and new page so you won’t lose this one. The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

To Prepare the Crumbs:

• Vanilla Pudding– Just a plain box of powdered mix is all you need. There’s no need to mix it according to the instructions on the package.
• Strawberry Jello– Again, this is just the powder. You will use the powder as it is – no need to mix it and let it set.
• Flour– Regular all-purpose flour is good.
• Butter– I used salted butter to offset some of the sweetness. Unsalted butter is certainly okay too.
• Golden Oreos– These are vanilla-flavoured Oreos. You’ll use one full package ofGolden Oreos.

To Prepare the Fudge:

• White Chocolate– You don’t need to run out and buy really good white melting chocolate for fudge. My rule of thumb is this – if you can eat the chocolate right out of the package and it tastes fine, then it will work in your recipes too.
• Canned Sweetened Condensed Milk– This recipe has not been tested with low-fat condensed milk. Depending on where you live, the size of the can may differ. Be sure to use 14 ounces!
• Strawberry Extract– If you don’t have any, you can use all vanilla extract instead.
• Strawberry Shortcake Crumbs

STRAWBERRY SHORTCAKE CRUMBS

Remember those pink and white ice cream bars with the strawberry-flavoured crumb coating? I do! In fact, they were my favourite ice cream bar when I was growing up. Now that I’m older, I don’t care much for ice cream, because it doesn’t seem to agree with me. I’m not lactose intolerant, but ice cream makes me feel bloated and blah, so I stay away from it as much as possible.

Now, in the instance that the ice cream in question is strawberry, I can’t pass it up. Because of the fact that I’m not a fan of ice cream, it is safe to assume that I am not an ice cream connoisseur. So, go easy on me when I tell you that my favourite ice cream is cheap ice cream, and the more artificial the strawberry flavour, the more I love it! I won’t name the brands that I like, but they package their ice cream in boxes. That’s all I’m going to say!

The number of Strawberry Shortcake Ice Cream Bars I ate when I was a kid are too high to count. I can’t tell you what the brand was, but the closest I can find are these byGood Humor. (I had to re-type ‘humor’ about five times before I could get my brain to let go of the O that should be in there – humour – it’s the Canadian in me!) Something tells me that in the 80s, the go-to brand was Nestle. Anyway, I digress!

SWEETENED CONDENSED MILK

I have a lot of recipes here at Lord Byron’s Kitchen with sweetened condensed milk as one of the ingredients. (Click here to see them!) Growing up in Newfoundland, it was always something I’ve been aware of. But, that’s not the case for everyone. I get many questions from readers about it. For someone not familiar with the gooey, sticky canned milk, it might be easily confused with canned Carnation condensed milk, for instance. Let me explain what it is here.

So, first of all, it’s condensed. The milk is condensed by removing water. This can be accomplished by applying heat. The water will evaporate causing the milk to condense, which thickens the milk. Sugar is added to sweeten the condensed milk. The main purpose of adding sugar is to prolong the shelf life of condensed milk, which can sit on room-temperature shelves for years. Sugar prevents microorganisms from growing in the milk and helps to thicken it even further—it’s added after the milk has been boiled, reduced, and pasteurized.

If you find unsweetened condensed milk, it’s most likely that it’s simply evaporated milk or condensed milk, which is thick, but not gooey and sticky. Evaporated milk is often used as a cream added to tea or coffee. If you are unfamiliar with it, please read the can carefully. Also, shake it – can you feel the liquid splashing about inside the can? If so, it’s not sweetened condensed milk; it’s evaporated or condensed milk only!

HOW TO MAKE STRAWBERRY SHORTCAKE FUDGE

If you have not already done so, start by preparing the Strawberry Shortcake Crumbs now. If you have those prepared already, you can begin by lining a 9×9 inch baking pan with parchment paper and setting it aside for now.

Next, add the white chocolate chips, canned sweetened condensed milk, and strawberry extract to a large microwave-safe bowl. Microwave on medium power in 30-second intervals, stirring well with a rubber spatula between each interval until the chocolate mixture is creamy and smooth.

Add in Strawberry Shortcake Crumbs. Stir until well combined. Transfer the mixture to the prepared baking pan and use your spatula to flatten and push it down into the pan, being sure to get into the corners too. Top with more Strawberry Shortcake Crumbs. You can set the pan aside for 3-4 hours until the fudge is firm enough to cut into pieces, or you can speed up the process by refrigerating it for 1 hour. Once firm, cut into 1-inch cubes. Store in a food-safe container in your fridge.

See Also

Reuben Sandwich with Easy Russian DressingVegan Eggplant Reuben Sandwich (Gluten Free) - From My BowlWhat to Serve With Reuben Sandwiches: 8 Classic SidesBraided Reuben Bread | Fun twist - literally - on a classic deli sandwich!

STORING, PACKAGING, & FREEZING

When it comes to most snacks and treats, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. They will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your Strawberry Shortcake Fudge, you certainly can! Pack it into food-safe containers. The container must be freezer friendly! You’ll want to ensure a very tight-fitting lid too. I usethesequite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!

You can freeze these for up to three months. If you plan to give previously frozen pops as a gift, I would lay them out on a wire cooling rack to thaw completely. If packaging, wait until the condensation has evaporated. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

With all of that said, you really don’t need to freeze snacks and treats, because for the most part, they are ready in very little time and you should easily be able to prepare them the day you plan to eat them or serve them to guests. I hope you enjoy these as much as we have!