Strawberry Shortcake Fudge

filed under: Candy · Cookies · Dessert · Food + Drink on January 13, 2021

Strawberry Shortcake Fudge is two layers of strawberry fudge with vanilla wafers nestled between the layers and topped with crushed wafers. If you have ever had strawberry milk, this is exactly what it tastes like! 

Strawberry Shortcake Fudge

Although there is no actual shortcake in this recipe, it follows the same layering concept of the classic dessert. The vanilla wafers act as the shortcake in the recipe. The strawberry pudding mix gives it the pink coloring and strawberry flavor.

Strawberry Shortcake Fudge Stacked

Strawberry Shortcake Fudge Ingredients

Strawberry Jello Powder: Because of the jello powder, there is no need to add any food coloring. The powder is already pink to give the fudge its lovely color. You will only use a couple of tablespoons of the powder, so be aware that you will have some leftover.

Evaporated Milk: This is sometimes referred to as ‘unsweetened condensed milk’. It is different than sweetened condensed milk, which contains added sugar.

White Chocolate Chips: Look for white chocolate baking chips.

Vanilla Wafers: Whole wafers will be the middle layer of strawberry shortcake fudge. You will also add some crushed wafers on top. If you want to make your own cookies, I have a vanilla wafer recipe here.

Making Strawberry Shortcake Fudge

How to Make Strawberry Shortcake Fudge

Fudge is always nice to have around for a treat to satisfy your sweet tooth. Plus, it’s a great holiday gift to share. With the lovely pink color, think Valentine’s Day! One thing that is important is a candy thermometer. I will talk more about that later. Let’s get to making this fudge!

  • Line an 11×7-inch baking dish with parchment paper. If you don’t have parchment paper, aluminum foil will also work. This will make it a whole lot easier to remove your fudge from the pan when it’s ready to be cut.
  • In a large saucepan, mix together the sugar, butter, jello powder, and evaporated milk over medium heat. 
  • Bring the mixture to a full boil for 5 minutes. This is where a candy thermometer comes in handy. If you have one, the temperature should read 234°F.
  • Remove from heat and stir in the white chocolate chips until they have melted. Then, beat in the marshmallow fluff, vanilla extract, and salt.
  • Transfer half the fudge to the lined baking dish. Top with a layer of vanilla wafers.
  • Add the remaining fudge on top of the wafers and sprinkle with the crushed wafers.
  • Let the fudge sit out at room temperature for at least 2 hours to harden.

Overhead of Strawberry Shortcake Fudge

What is a Candy Thermometer?

A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool to have when making candy like this strawberry shortcake fudge. Just like using a meat thermometer is important for perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure!

You can find them in most grocery stores and houseware stores. When you use it, just make sure you don’t let the bulb hit the bottom of the pan. It really is a game-changer, or should I say candy-changer, for your future sugary recipes.

Plate of Strawberry Shortcake Fudge

Can I Make Fudge without a Candy Thermometer?

Don’t let not have a candy thermometer deter you from making fudge. However, without a thermometer, it can be frustrating making fudge. But, here are a few tips that will help if you want to give it a try:

  • Heat the mixture as directed. While it’s coming to a boil, set a medium-sized bowl of ice water and a small metal spoon (your everyday silverware spoon) next to the stove. When the mixture has been bubbling for a few minutes, do your first test.
  • Dip the spoon into the mixture and coat the tip. With one hand, dip the coated spoon immediately into the ice water and then grab the cooling sugar mixture with your other hand. Remove from the water and roll it around between your fingers and thumb and see what it feels like. If you’re looking for the “soft-ball” stage, it should form a ball that holds together but still feels a little squishy and can be flattened when you press on it (like a gooey caramel).
  • This process will take a few tries at least, but you can see (and feel!) it moving through the stages to give you an indicator of how close you are. This is just a really fun science experiment in your kitchen!

How do you harden Fudge?

Allowing fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.

Bit Into Strawberry Shortcake Fudge

How do you store Fudge?

If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best. If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!

Looking for More Fudge Recipes?

Original Fantasy Fudge

Maple Walnut Fudge

Peanut Butter Fudge

Chocolate Peanut Butter Fudge

Salted Caramel Fudge

Cookie Dough Fudge

Snickerdoodle Fudge


4.75 from 4 votes
Strawberry Shortcake Fudge
Prep Time
15 mins
Cook Time
5 mins
Cooling time
2 hrs
Total Time
2 hrs 20 mins

Strawberry Shortcake Fudge is two layers of strawberry fudge with vanilla wafers nestled between the layers and topped with crushed wafers.

Course: Dessert, Snack
Cuisine: American
Keyword: Strawberry Shortcake Fudge
Servings: 32
Calories: 228 kcal
Author: Amanda
  • 3 cups (600g) granulated sugar
  • ¾ cup (1½ sticks or 170g) butter
  • 2 tablespoons strawberry jello powder
  • cup (168g) evaporated milk
  • 2 cups white chocolate chips
  • 1 jar (7 ounces) marshmallow fluff
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 2 cups vanilla wafers
  • ¾ cup crushed vanilla wafers, for topping
  1. Line an 11x7-inch pan with parchment paper. Set aside.

  2. In a large saucepan, over medium heat, mix together sugar, butter, jello powder, and evaporated milk.
  3. Bring the mixture to a boil, leaving on the heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).

  4. Remove from heat and stir in white chocolate chips until melted and thoroughly combined.
  5. Add in marshmallow fluff, vanilla extract, and salt, stirring until combined.

  6. Transfer half of the fudge to the prepared pan, top with the vanilla wafers, and then the remaining fudge mixture.

  7. Sprinkle with crushed vanilla wafers.

  8. Let the fudge cool at room temperature for about 2 hours (or until set) before cutting.

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  • Gwen says:

    love the recipe can’t wait to try them.

  • Wendy says:

    I am excited to try this lovely recipe and was thinking of converting it to a reduced sugar version by substituting a sugar free jello mix, Allulose for the sweetener, and unsweetened white cacao butter wafers for the white chocolate.

    However are you aware of any substitutions for the marshmallow fluff or is that an ingredient that can be ommited?

  • Liz ONeil says:

    Can you leave the cookies out? I love fudge and cheese cake but hate the cookies , I make cheese cake with no crust

    • Amanda Rettke says:

      Yes, you could leave the cookies out. 🙂 It’s a great fudge all on its own.

  • Judy Rush says:

    I will try this recipe, but I am not a fan of store-bought vanilla wafers. I will either make your recipe that you were nice to include OR I will make shortbread cut into rounds and use them.

  • Amber Cagle says:

    Would these be okay to mail in a care package arriving in 2-3 days?

    • Amanda Rettke says:

      Yes, they should be fine. I wouldn’t cut them before shipping and would make sure they are packaged air-tight.

  • Sarah Simon says:

    I can’t get marshmallow fluff here. Can I melt marshmallows instead? How many grams of marshmallows should I use?

    • Elizabeth Keeney says:

      Hi, Sarah! I work with iambaker and am happy to help with questions. I know you can use marshmallows and corn syrup to make marshmallow fluff, but we have not tried it. Sorry I couldn’t be more help. Have a wonderful day!

  • Pat Dalpe says:

    3 cups of sugar sounds like an awful lot. It that a mistake? Wouldn’t the white chocolate chips make it sweet already

    • Elizabeth Keeney says:

      Hi, Pat! I work with iambaker and am happy to help with questions. The main ingredient in fudge is sugar; it’s definitely a sweet treat! This fudge actually tastes a little bit like strawberry milk. I hope that helps, and have a great day!

  • Cindy says:

    Strawberry 🍓 shortcake fudge sounds perfect for
    Valentines Day. I would use red & white sprinkles on top. Can’t wait to try these! I wonder how it would be
    With graham crackers instead of vanilla wafers?

    • Elizabeth Keeney says:

      Hi, Cindy! I work with iambaker and am happy to help with questions. You could certainly try using graham crackers…that sounds delicious. Let us know if you try it, and have a great day!

  • Tina Egan says:

    I just made this fudge, its a hit in my household!

  • Sharon Suttle says:

    I tried the strawberry fudge it turned out perfect and went fast.. I’m making it again for Valentine Day since its our Anniversary..I’m cooking a Valentine dinner for two and this will be desert..I’m using crushed cashews with wafers..

  • Mary J Carpenter says:

    I love your recipes

  • Zelda says:

    I love all your recipes , keep on sharing with us ! I’m. copying
    them all !

  • Sheldon Jackson says:

    I was wondering if I could add diced strawberries to this recipe?

    • Elizabeth Keeney says:

      Hi, Sheldon! I work with iambaker and am happy to help with questions. Adding diced strawberries would not work in this recipe. Have a great day!

  • Hans Kugler says:


  • George Redfern Sirivalu says:

    Thank you Amanda for being an inspiration to me people like me . I’ve been following you on your page a lot and use most of your receipe.I loved baking and just like you I have no formal training on baking.But that doesn’t discourage me from turning my passion into action.Just now I saw your decorating page in which I’m lack of but I’m confident enough because I’m using your receipe 😁..Looking forward to hear from you.Love George

  • George Redfern Sirivalu says:

    The best receipe ever

  • Lyn says:

    Just wanted t say thank u for sharing

  • Anne says:

    Hey Amanda! Just a question. How come the orange dream- sicle is not made with orange jello like the strawberry one is made???

  • Honray Bing says:

    Hello all off your dessert looks so beautiful and iam guessing delicious,soo i can’t wait too try some of them myself ☺

  • Dee says:

    I made this yesterday and the flavor is amazing. It was not as creamy as my usual fudge is, so I am thinking I did something wrong. I am getting a crystal/sugar texture instead. I followed the instructions about how long to mix everything. Any thoughts would be appreciated because the strawberry flavor is truly great. Thanks. Going to try the Butter Pecan next!!

  • Marcia says:

    just a question here. i am not a fan of white chocolate. at all. could i substitute almond bark? thanks. i do love fudge and think i need to look at a few more of your recipes.

    • Amanda Rettke says: