Strawberry Shortcake Fudge Delight

This Strawberry Shortcake Fudge blends creamy white chocolate with the bright, tangy flavor of strawberries and a crunchy cookie crumble topping for a dessert that tastes like summer in every bite. It’s a perfect treat for gatherings or when you want something sweet but a little different from everyday fudge.

I made this fudge for a family reunion and it disappeared so quickly everyone asked for the recipe. It’s become a favorite whenever we want something a little nostalgic but new.

Ingredients

• Vanilla sandwich cookies: finely crushed — they create the crunchy crumble topping and bring that shortcake feel. Golden Oreos work great and give a nice vanilla flavor.
• Unsalted butter: divided for both the crumble and fudge — it adds richness and helps bind ingredients together smoothly
• Strawberry flavored gelatin powder: this gives the crumble that signature strawberry taste and a little chewiness. Look for good quality brands to enhance flavor.
• Red food coloring: just a few drops make the fudge and crumble visually pop with a lovely pink hue, optional but recommended for the full effect
• White chocolate chips: the creamy base of the fudge that melts smoothly without bitterness
• Sweetened condensed milk: adds sweetness and helps create fudge’s soft texture
• Freeze-dried strawberry powder: this packs intense strawberry flavor without extra moisture, elevating the taste beyond using just extract
• Strawberry extract: preferably a bakery emulsion — it deepens strawberry flavor beautifully. LorAnn Gourmet is a favorite of mine for its rich taste
• Mini vanilla wafers: the surprise layer inside the fudge that adds crunch and vanilla notes

Instructions

Cookie Crumble Topping:

Preheat Oven and Prepare Pan — Set your oven to 350 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup easy.

Divide Crushed Cookies:

In two small bowls put half a cup of finely crushed vanilla sandwich cookies in each. Make sure the cookies are crushed finely to create a nice texture.

First Butter Coating:

Melt three tablespoons of unsalted butter. Pour half of it over the first bowl of crushed cookies and stir well to coat every crumb. This gives richness and helps form a crumble.

Strawberry Butter Mixture:

To the remaining butter, add the strawberry flavored gelatin powder and a couple of drops of red food coloring. Stir to mix thoroughly, then add this to the second bowl of cookie crumbs stirring to coat evenly. This adds the strawberry flavor and color to contrast with the plain crumble.

Bake the Crumble:

Spread both mixtures on the lined baking sheet, gently toss them together so you get a mix of plain and strawberry crumbs. Bake for eight minutes.

Cool and Break Up:

When baked, carefully break apart the cookie crumbles while still warm so they cool as separate bits rather than a big clump. Let them cool on the counter while you prepare the fudge.

Fudge Preparation:

Line an eight-by-eight-inch pan with parchment paper to prevent sticking.

Combine Ingredients:

In a medium saucepan over medium heat, add the white chocolate chips, sweetened condensed milk, the remaining two tablespoons of unsalted butter, freeze-dried strawberry powder, and strawberry extract. Add red food coloring if you want a deeper pink.

Melt and Stir:

Cook gently, stirring frequently until everything melts and combines smoothly, about three to five minutes. Avoid high heat to prevent burning.

Layer the Fudge:

Pour half the fudge into the prepared pan and smooth into an even layer. Scatter mini vanilla wafers evenly over this layer and then pour the remaining fudge over the wafers. Spread smoothly.

Top with Crumble:

Sprinkle the cooled cookie crumble evenly on top and gently press it lightly into the fudge to help it stick.

Chill and Set:

Place the pan in the refrigerator for one to two hours or until the fudge is firm enough to cut.

When I first added freeze-dried strawberry powder to the fudge, I immediately noticed how much it lifted the flavor compared to using only extract. It really makes this fudge taste like a gourmet strawberry shortcake, not just a chocolate treat.

Storage tips

Store the fudge in an airtight container in the refrigerator to keep it fresh for up to one week. It also freezes well wrapped tightly in plastic wrap and placed in a freezer bag for up to three months. Thaw slowly in the fridge before serving to retain texture.

Ingredient substitutions

You can experiment by using any vanilla-flavored sandwich cookies in place of Golden Oreos if you cannot find them, but avoid chocolate cookies as they alter the flavor profile. If you don’t have freeze-dried strawberry powder, adding a little extra strawberry extract can work but the texture and intensity will differ. White almond bark can replace white chocolate chips for a less expensive option though the taste will be less rich.

Serving suggestions

Cut the fudge into small squares and serve on a pretty platter for parties. It pairs wonderfully with a cup of black tea or a simple glass of milk. For a fun indulgence, top with a dollop of whipped cream or fresh strawberries.

Enjoy creating this nostalgic yet fresh twist on strawberry shortcake in fudge form — it’s sure to be a crowd pleaser every time.

FAQs about Recipes

→ How is the cookie crumble topping prepared?

Vanilla sandwich cookies are finely crushed and coated in melted butter mixed with strawberry-flavored gelatin and a touch of red food coloring. The mixture is baked briefly until crisp and cools into a crunchy topping.

→ What gives the fudge its strawberry flavor?

The fudge base uses freeze-dried strawberry powder and strawberry extract, which infuse the white chocolate and condensed milk mixture with a natural fruity taste.

→ Can I substitute ingredients in the fudge layer?

Yes, you can use strawberry extract or bakery emulsion interchangeably. Adjust food coloring as desired for color without affecting flavor.

→ What role do vanilla wafers play in this treat?

Vanilla wafers are layered within the fudge to add a crisp texture contrast and complement the creamy and fruity layers.

→ How long should the dessert be chilled before serving?

Chill in the refrigerator for 1 to 2 hours or until firm, ensuring that the fudge sets properly and layers hold together when sliced.

→ Is it necessary to bake the cookie crumble topping?

Yes, baking the crumble helps it crisp up and prevents it from becoming soggy when placed on the fudge.