Strawberry Shortcake Fudge

This sweet Strawberry Shortcake Fudge recipe is a knockout! Creamy vanilla fudge with a strawberry swirl sits on a buttery cookie crust. No candy thermometer needed to make this delicious fudge recipe.

Now you can have all the flavors you love from Strawberry Shortcake in bites of fudge! Don’t forget to try these Strawberry Shortcake Ice Cream Bars too.

Why this Recipe is Best

One of the handiest kitchen skills to have is knowing how to make fudge. You can make so many different flavors for different occasions–and it makes a perfect gift.

• My fudge recipes require NO candy thermometer, special equipment or skill.
• Using marshmallow fluff and white chocolate chips as a base, the fudge has all the velvety texture and sweetness of fancy candy store fudge.
• For this Strawberry Shortcake Fudge Recipe, I just swirled strawberry preserves to a simple vanilla fudge. Nilla wafer crumbs and butter come together to form the crust layer.

The combo of creamy, fruity and buttery flavors is just like strawberry shortcake! But better because it’s FUDGE.

Ingredient Notes

• Nilla wafer crumbs. You need about 48 wafer cookies. Pulse the cookies in a food processor to form crumbs. Or you can place the cookies in a plastic bag and crush them by hand with a rolling pin.
• Strawberry preserves. Any strawberry jam or preserve you like will work here. Do not use strawberry jelly, as it’ll clump together instead of swirling easily into the fudge.
• Marshmallow cream. Also called marshmallow fluff, this helps give the fudge its soft texture. Can’t find it? Use our homemade marshmallow fluff instead.
• White chocolate chips. Use a good quality chocolate, as they flavor is important. We usually opt for Ghirardelli white chocolate chips!

Easy Instructions

To make the crust: Combine the nilla wafer crumbs with melted butter. Press into the bottom of a foil lined pan.

To make the fudge:

Heat butter, heavy cream, sugar and kosher salt over medium heat. Let it boil for 4 -5 minutes. Then pour the mixture over a bowl filled with white chocolate chips and marshmallow cream.

Use electric beaters to beat the fudge ingredients together until smooth. Add the strawberry preserves to the bowl and gently swirl it into the fudge.

Pour the strawberry fudge mixture over the prepared crust. Chill for 4 hours until set. Slice into bite sized squares and serve!

Tips and Tricks

• How to store: Keep strawberry shortcake fudge in an airtight container at room temperature or in the fridge. I recommend storing UNCUT for best freshness. Cut a little at a time; only what you’re eating or serving immediately.
• How to freeze fudge: Wrap uncut fudge in plastic cling wrap. Then place in a freezer safe bag. It’ll keep well for 2 months. Let thaw at room temperature or in the fridge before cutting.
• Use an electric mixer: Beaters or a stand mixer help incorporate the fudge ingredients quickly, before they cool down. You CAN mix by hand but it’s much more difficult and time consuming.

Recipe FAQs

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Strawberry Shortcake Fudge

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By: Aimee

This sweet Strawberry Shortcake Fudge recipe is a knockout! Nilla Wafer Crust with strawberry shortcake topping!

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Additional Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 64 servings

Ingredients 

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FOR THE CRUST:

• ▢ 1 ½ cups nilla wafer crumbs about 48 cookies
• ▢ 3 Tablespoons unsalted butter melted

FOR THE FUDGE:

• ▢ 2 cups granulated sugar
• ▢ ¾ cup unsalted butter
• ▢ pinch of kosher salt
• ▢ ¾ cup heavy whipping cream
• ▢ 11 ounces white chocolate chips
• ▢ 7 ounces marshmallow cream
• ▢ ¾ cup strawberry preserves

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Instructions 

• Line a 9-inch square dish with foil. Set aside.
• In a food processor, pulse cookies until fine crumbs. Add melted butter and stir until combined. Press into bottom of prepared dish.
• In a large mixing bowl, add white chocolate chips and marshmallow cream. Set aside.
• In a large saucepan, combine sugar, butter, salt and cream. Heat over medium high heat, stirring constantly, until mixture begins to boil. Continue boiling for 4-5 minutes (at a rolling boil). Remove from heat and pour over chocolate chips and marshmallow cream.
• Using an electric mixer, beat mixture until white chocolate chips are melted and fudge is creamy (about 1-2 minutes). Add strawberry preserves and stir gently until swirled in. Pour over crust. Refrigerate fudge for 4 hours. Cut and serve!

Notes

• How to store: Keep strawberry shortcake fudge in an airtight container at room temperature or in the fridge. I recommend storing UNCUT for best freshness. Cut a little at a time; only what you’re eating or serving immediately.
• How to freeze fudge: Wrap uncut fudge in plastic cling wrap. Then place in a freezer safe bag. It’ll keep well for 2 months. Let thaw at room temperature or in the fridge before cutting.
• Use an electric mixer: Beaters or a stand mixer help incorporate the fudge ingredients quickly, before they cool down. You CAN mix by hand but it’s much more difficult and time consuming.

Nutrition

Calories: 223kcal, Carbohydrates: 30g, Protein: 2g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Cholesterol: 11mg, Sodium: 89mg, Fiber: 1g, Sugar: 21g

Course: Candy

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Irresistible squares of fudge with a strawberry surprise! Strawberry Shortcake Fudge is easy to make and even easier to love.