Prep your pan: Line an 8x8-inch baking pan with parchment paper, letting it hang over the sides for easy lifting. Lightly mist the parchment with cooking spray if you like.

Crush the strawberries: Add freeze-dried strawberries to a zip-top bag and crush gently with a rolling pin. Aim for a mix of small pieces and some powder. Set aside about 2 tablespoons for sprinkling on top.

Melt the base: In a medium, heavy-bottomed saucepan, add white chocolate chips, sweetened condensed milk, and butter. Warm over low heat, stirring constantly with a spatula until the mixture is smooth and glossy. Keep the heat low to avoid scorching.

Add flavor: Remove from heat. Stir in vanilla, a pinch of salt, and most of the crushed strawberries (reserve the rest for the top). If using strawberry extract, add just a drop or two and taste—a little goes a long way.

Pour and level: Scrape the mixture into the prepared pan. Smooth the top with an offset spatula. Sprinkle the reserved strawberry bits or festive sprinkles over the surface, gently pressing them in.

Chill to set: Refrigerate for 2–3 hours, or until firm enough to slice. For the cleanest cuts, chill fully and use a warm, dry knife (dip in hot water, then wipe).

Slice and serve: Lift the fudge out by the parchment, set on a cutting board, and cut into 1-inch squares. Keep pieces small—this fudge is rich and satisfying.