Strawberries and Cream Fudge
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.
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. If you are looking for holiday fudge, try my Butterscotch Pecan Fudge, Coconut Fudge, or my Candy Corn Fudge.
Why you’ll love this Strawberries and Cream Fudge
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.
How to make Strawberries and Cream Fudge
**For more detailed instructions, please refer to the printable recipe card below.**
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.
Remove from the heat and stir in the white chocolate chips and marshmallows until everything is melted and smooth.
Add the vanilla and powdered sugar and stir until combined.
Spoon in the strawberry preserves and gently swirl through the mixture without fully blending it in.
Pour the fudge into your lined dish and smooth out the top.
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.
Don’t forget to pin this for later!
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.
Recommended
More Strawberry Desserts
FAQ
Strawberries and Cream Fudge
Equipment
- Medium saucepan
Ingredients
- 1 cup granulated sugar
- ½ cup evaporated milk
- ½ cup unsalted butter
- 12 oz white chocolate chips
- 1 cup mini marshmallows
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
- ¾ cup strawberry preserves or jam
- Red food coloring
- White food coloring
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang for lifting out the fudge later.
- Add sugar, evaporated milk, and butter to a medium saucepan and place over medium heat. Stir until butter is melted and sugar begins to dissolve.
- Bring to a gentle boil and cook for 4 to 5 minutes, stirring constantly to prevent burning.
- Turn off the heat. Add white chocolate chips and mini marshmallows. Stir until completely melted and smooth.
- Add vanilla and powdered sugar. Stir well until combined and the mixture thickens slightly.
- Add the strawberry preserves and gently swirl it through the mixture without fully mixing.
- Pour the mixture into the prepared dish and smooth the top.
- Drop red food coloring across the surface and swirl using a toothpick or knife. Add white food coloring and swirl again for a marbled look.
- Refrigerate for at least 4 hours or until firm.
- Lift out of the pan, slice into squares, and serve.
