This easy no-bake fudge is sweet, creamy, and loaded with strawberry flavor. With a smooth white chocolate base and a fruity swirl of jam, it’s the kind of treat that looks pretty on a platter and disappears fast. It’s perfect for summer when you want a simple chilled dessert that still feels a little special.

Strawberries and Cream Fudge by Tessie's Table. — Photo credit: Tessie’s Table.

This fudge came about because I wanted something quick and sweet that didn’t require turning on the oven. It’s rich and creamy thanks to white chocolate and marshmallows, and the swirl of strawberry jam adds a pop of flavor and color without a lot of work. I like to add a little swirl of red and white food coloring on top for a marbled effect, but that’s totally optional.

Why you’ll love this Strawberries and Cream Fudge

So easy to make:
No candy thermometer, no baking, and no complicated steps. Just melt, stir, swirl, chill, and you’re done.
That sweet strawberry swirl:
The preserves add a fruity kick that cuts through the richness of the fudge and gives each bite something a little extra.
Perfect for any occasion:
It works for potlucks, baby showers, summer BBQs, or just stashing in the fridge for a sweet treat when you want one.

Over head shot of lots of fudge in a dish with lots of strawberries on a board.

A Quick No-Bake Treat for Hot Summer Days

I love a good baked dessert, but in the middle of summer in Georgia, I’m not about to hover over the stove unless it’s really worth it. This fudge? Totally worth it—and I didn’t have to break a sweat. It all comes together in one pot and sets up in the fridge while you get on with your day. Honestly, the only hard part is waiting for it to chill before sneaking a square.

Ingredients Needed for Strawberries and Cream Fudge

Unsalted butter: Butter adds richness and that melt-in-your-mouth texture. Using unsalted gives you more control over the final flavor.
White chocolate chips: These melt into the base and make the fudge creamy, sweet, and just a little bit fancy. Use a good-quality brand so it melts smoothly.
Mini marshmallows: They help create that soft, fluffy texture without needing condensed milk. You can use regular size ones too—just chop them up a bit so they melt evenly.
Vanilla extract: A splash of vanilla rounds everything out and balances the sweetness. If you have it, use pure vanilla—it makes a difference.
Powdered sugar: This helps thicken the mixture slightly once it’s off the heat and gives the fudge a silky, smooth finish.
Strawberry preserves or jam: This is where the fruity swirl comes in. Preserves with little bits of fruit work beautifully, but smooth jam works too if you want a cleaner swirl.
Food coloring (optional): You can swirl in a few drops of red and white food coloring on top before chilling to make it pop. Totally optional, but I love the visual effect.

Ingredients for Strawberries and Cream Fudge.

How to make Strawberries and Cream Fudge

**For more detailed instructions, please refer to the printable recipe card below.**

Butter and condensed milk melting in a pan.

Add the sugar, evaporated milk, and butter to a saucepan and place over medium heat. Stir until the butter melts and the sugar starts to dissolve. Gently boil for 4-5 minutes.

White chocolate chips and marshmallows melting in a pan.

Remove from the heat and stir in the white chocolate chips and marshmallows until everything is melted and smooth.

Powdered sugar and vanilla add to the fudge mixture in a pan.

Add the vanilla and powdered sugar and stir until combined.

Strawberry Jam being added to the fudge mixture in a pan.

Spoon in the strawberry preserves and gently swirl through the mixture without fully blending it in.

The strawberries and cream fudge mixture in a 8x8 pan.

Pour the fudge into your lined dish and smooth out the top.

Swirling red food coloring into the strawberries and cream fudge.

If you’re using food coloring, drop it onto the surface and swirl with a toothpick for a marbled look. Pop it in the fridge and let it set.

Variations

Berry Mix-In Fudge: Swap the strawberry preserves for raspberry, blueberry, or a mixed berry jam. Each one brings its own unique flavor, and they all pair nicely with the white chocolate base. Just be sure the jam isn’t too runny so it sets properly in the fridge.
Chocolate Drizzle Topping: Once the fudge is set, drizzle melted dark or milk chocolate over the top. It adds a rich contrast to the creamy white chocolate and gives the pieces a little extra snap and shine when you bite into them.
Nutty Swirl: Add a handful of chopped almonds, pistachios, or pecans when you stir in the marshmallows. The added crunch gives the fudge a whole new texture and makes it feel a bit more grown-up.
Coconut Strawberry Fudge: Stir in some sweetened shredded coconut along with the marshmallows for a tropical twist. Coconut and strawberry are such a fun combo and it gives the fudge a chewy texture that pairs perfectly with the creaminess.

Serving Suggestions

Perfect for Summer Parties: This fudge is a go-to for summer gatherings because it’s chilled, fruity, and easy to prep ahead. Just be sure to keep it cool—white chocolate can get soft if it sits out too long. I like to serve it straight from the fridge or set it out just before dessert to keep that creamy texture.
Add to a Dessert Charcuterie Board: Fudge is a welcomed addition to dessert boards. Pair it with chocolate-dipped pretzels, Cookies, dried fruit, and cubes of sharp cheese for that sweet-and-salty combo. Cut the fudge into small bites so it’s easy to grab and nibble.
Wrap Up as Edible Gifts: This recipe makes the cutest little homemade gift. Just cut the squares and wrap them in wax paper or stack a few in a cellophane bag with a ribbon. It’s great for neighbors, teachers, or hostess gifts—especially during summer events when something lighter than baked goods is ideal.
Serve Chilled with Coffee or Tea: This fudge has a creamy texture that’s perfect straight from the fridge. Serve it with an afternoon coffee or a cup of iced tea when you want something sweet but not too heavy.
Add a Pop of Color to Holiday Trays: Even though it screams summer, this fudge also works great for Valentine’s Day, Mother’s Day or even Christmas dessert spreads. The pink color and swirl design make it stand out among other treats.

Storage and Freezing

How should I store Strawberries and Cream Fudge?

Keep the fudge in an airtight container in the fridge. It’ll stay fresh for about a week. Add a layer of parchment between the squares so they don’t stick together. Serving it chilled also helps keep those clean edges when slicing.

Can I freeze Strawberries and Cream Fudge?

Freeze it after it’s fully set by cutting it into squares and layering them in a freezer-safe container with parchment in between. Wrap it well and freeze for up to 2 months.

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A stack of strawberries and cream fudge.

Tips & Tricks

Use good white chocolate chips: Go for a brand with cocoa butter in the ingredients. It melts better and tastes smoother. If it’s not melting easily, let it sit in the hot mixture for a minute before stirring.
Keep stirring while it boils: Don’t walk away during the boiling step—constant stirring keeps the bottom from scorching and helps everything melt evenly.
Don’t overmix the swirl: Swirl the jam just a few times. It’s tempting to keep going, but you’ll lose that pretty marbled look and just end up with pink fudge.
Line the pan with parchment: Leave some overhang on the sides so you can lift the whole block of fudge out once it’s set. Makes slicing way easier (and tidier!).
Let it chill completely: Give it at least 4 hours in the fridge—overnight is even better. A sharp knife wiped clean between cuts will give you nice, clean edges.

More Strawberry Desserts

FAQ

Can I use a different jam?
Yes! Raspberry, blueberry, or cherry are all great options. Just make sure the jam isn’t too runny or it can mess with the texture.
My white chocolate won’t melt—what now?
Cover the pot for a minute or warm it gently on low heat while stirring. Just don’t overdo it—white chocolate can be fussy.
Do I have to use food coloring?
Not at all. It’s just for looks. I used a swirl of red and white on top for that marbled finish, but the fudge tastes just as good without it.
Can I double the recipe?
Yes! Use a 9×13 pan and a bigger pot. It might take a little longer to set, but it works just fine.
Will it melt if I bring it to a party?
It’ll soften if it sits out too long, especially in warm weather. Keep it in the fridge until you’re ready to serve, and store it in a cooler if you’re taking it on the go.
Can I use fresh strawberries instead of jam?
I wouldn’t. Fresh strawberries have too much moisture and will mess with the texture and shelf life. Stick to jam or preserves.
Why is my fudge grainy or too soft?
It probably didn’t boil long enough, or the chocolate didn’t fully melt. Make sure to stir constantly and let it chill long enough before slicing.
Can I swap in almond extract?
Sure! Just use less since it’s stronger than vanilla. It adds a nice twist if you like that classic almond bakery flavor.
How long does it need to chill?
At least 4 hours, but I like to leave it overnight if I can. If you’re in a rush, the freezer can speed things up—just don’t forget about it!