This Strawberry Shortcake Fudge began as a kitchen experiment meant to capture the joy of classic strawberry shortcakes in a bar you can easily pick up and share. I discovered the idea one spring when I had leftover white chocolate and a box of mini vanilla wafers after a birthday party. Turning those elements into a layered confection produced something unexpectedly delightful: smooth, creamy fudge punctuated by buttery cookie crunch and the bright, concentrated tang of freeze-dried strawberries. It’s the kind of sweet that sparks conversation—people immediately ask what’s in it and then ask for the recipe.

What makes this creation special is the contrast of textures and the concentrated strawberry flavor that doesn’t rely on fresh fruit, so it’s reliably vibrant year-round. The white chocolate base gives a melt-in-your-mouth richness while the cookie crumble topping adds a toasted, slightly salty counterpoint. I reached for Golden Oreos and mini vanilla wafers because they echo the shortcake experience—lightly sweet vanilla cookies that hold their shape inside the fudge. Over the years this treat has become my go-to for holiday plates and potlucks when I want something pretty, transportable, and crowd-pleasing.

Ingredients

• Vanilla sandwich cookies (for crumble): Finely crush about 10 Golden sandwich cookies to yield 1 cup. I prefer Golden Oreos for their consistent buttery flavor and neutral color—use a food processor or a zip-top bag with a rolling pin for even crumbs.
• Unsalted butter: 5 tablespoons total, divided—3 tablespoons for the flavored crumble and 2 tablespoons folded into the fudge base. Use good-quality European-style butter if you want a slightly richer finish.
• Strawberry-flavored gelatin powder: 1 tablespoon to coat half the crumbs and provide both flavor and that soft, candy-like pink hue; it also adds a subtle chew to the crumble.
• Red food coloring: 2 to 3 drops optional for a deeper pink; gel or liquid both work—add sparingly.
• White chocolate chips: 3 cups (about 18 ounces). Choose high-quality chips that melt smoothly; some bakery mixes contain stabilizers so brand matters for texture.
• Sweetened condensed milk: One 14-ounce can provides sweetness and a glossy, stable set to the fudge—heat gently to prevent scorching.
• Freeze-dried strawberry powder: 2 tablespoons for concentrated strawberry flavor without extra moisture—this keeps the fudge shelf-stable in the fridge and intensifies the color.
• Strawberry extract or bakery emulsion: 1 teaspoon (I use LorAnn Gourmet Strawberry emulsion) for an authentic, deep berry aroma—emulsions give stronger flavor than standard extracts.
• Mini vanilla wafers: 1 cup to create a playful, shortcake-like layer inside the fudge—Nilla minis are ideal for size and crispness.

Instructions

Prepare the oven and sheet: Preheat the oven to 350°F and line a rimmed baking sheet with parchment. Separating the crumbs into two bowls ensures distinct flavors—vanilla and strawberry—so measure and divide ½ cup of crushed cookies into each bowl. Make the vanilla crumble: Melt 3 tablespoons of unsalted butter and pour half over one bowl of crumbs. Stir until all crumbs are lightly moistened; this creates a toasted, buttery base. Spread on the prepared baking sheet in a loose layer to toast for 8 minutes. When it comes out, break it apart with a spatula so it cools as separate crumble pieces rather than one solid sheet. Create the strawberry crumble: Stir the strawberry-flavored gelatin and a couple of drops of red food coloring into the remaining melted butter, then pour over the second bowl of crumbs. Toss thoroughly so the color and flavor disperse evenly, then spread alongside the vanilla crumbs on the sheet and bake together. The gelatin will bloom slightly and give a subtle candy-like chew. Line the pan: While the crumble cools, line an 8x8-inch baking pan with parchment, leaving an overhang for easy removal. This pan size yields about 16 medium squares; for thinner pieces, use a larger pan and reduce thickness. Melt the fudge base: In a medium saucepan over medium heat combine 3 cups white chocolate chips, one 14-ounce can sweetened condensed milk, the remaining 2 tablespoons butter, 2 tablespoons freeze-dried strawberry powder, and 1 teaspoon strawberry extract. Stir constantly as the chips melt—3 to 5 minutes—until glossy and completely smooth. If the extract is pale, add 2 to 3 drops of red food coloring for a more vivid pink. Layer the pan: Pour half of the melted mixture into the prepared pan and spread an even layer. Arrange 1 cup mini vanilla wafers in a single layer across the fudge, spacing them evenly. Pour the remaining melted mixture over the wafers and smooth the top so the wafers are fully encased. Top and chill: Immediately sprinkle the cooled cookie crumble over the top, pressing gently so pieces adhere to the fudge surface. Refrigerate for 1 to 2 hours, or until completely firm, before lifting out on the parchment and slicing into squares.

Storage Tips

Keep finished squares in a single layer in an airtight container lined with parchment to prevent sticking. Store in the refrigerator for up to 7 days; for longer storage, freeze layered between parchment sheets in a freezer-safe container for up to 3 months. To serve after freezing, thaw in the refrigerator for several hours or overnight—avoid warming to room temperature too long or the white chocolate will soften and lose its clean slice. When transporting to a gathering, pack them on a flat tray and keep cool with ice packs if travel exceeds 30 minutes.

Ingredient Substitutions

If you need to swap ingredients, choose substitutions that won’t add moisture. Use high-quality couverture white chocolate instead of chips for a smoother melt; reduce added flavors slightly because couverture is richer. If freeze-dried strawberries aren’t available, use 1/4 cup of finely ground strawberry jam powders or a blend of dried strawberry pieces processed into a powder—expect a slightly chewier texture. For a gluten-free version, select certified gluten-free sandwich cookies and wafers; note that texture may change depending on the cookie base. Avoid fresh strawberries unless macerated and dried, as fresh fruit introduces water that prevents a proper set.

Serving Suggestions

Serve squares chilled on a decorative platter with a dusting of powdered sugar or a tiny dollop of whipped cream for an upscale touch. Pair with a light sparkling wine, like a prosecco, to cut through the sweetness, or a cup of fragrant Earl Grey tea for afternoon gatherings. For a dessert board, include sliced shortbread, fresh berries, and small bowls of toasted nuts so guests can mix textures. These squares also make thoughtful hostess gifts—wrap in parchment and tie with twine for a charming presentation.

Cultural Background

The idea borrows from the classic American strawberry shortcake—a dessert rooted in early American summer traditions where sweet biscuits, fresh strawberries, and cream were layered together. Over time, manufacturers created variations with sponge cakes and cookie components; this bar adapts that lineage by translating the elements into a confection that travels. Using freeze-dried berries reflects modern baking trends that favor concentrated, shelf-stable flavors while preserving the nostalgic profile of the original shortcake.

Seasonal Adaptations

In spring and summer, use a brighter freeze-dried strawberry powder and fresh strawberry slices on top just before serving for a fresh garnish. In colder months, warm the fudge slightly to room temperature and serve with a spiced shortbread or ginger snaps to add seasonal warmth. For Valentine’s Day, exchange part of the white chocolate for ruby chocolate and increase the strawberry powder for a more vibrant hue. Color and aroma adjustments are simple but change the mood entirely.

Meal Prep Tips

Make the crumble and fudge base on different days for stress-free assembly—store baked crumble in an airtight container at room temperature for up to 3 days. Assemble the layers the day you plan to serve to preserve maximum crunch. Use an 8x8 pan for consistent thickness; if you want smaller servings for weekly lunches, halve the recipe and use a 6x6 pan. Label containers with the date and slice only as needed to keep the rest chilled and fresh.

There’s something deeply satisfying about turning simple pantry items into a crowd-pleasing treat. Whether you make these bars for a bake sale, holiday plate, or a small dinner party, they bring color, texture, and comfort to the table. Try them once and you’ll find reasons to make them again—each batch invites a small tweak to suit your taste.