Prep the pan: Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment if your chocolate tends to stick.

Crush the strawberries: Place freeze-dried strawberries in a zip-top bag and crush with a rolling pin. Aim for a mix of fine powder and small pieces. You’ll want about 1 to 1½ cups total.

Melt the base: In a large microwave-safe bowl, combine white chocolate, sweetened condensed milk, and butter. Microwave at 50% power in 30-second bursts, stirring between each, until smooth. Alternatively, melt in a double boiler over gently simmering water.

Add flavor: Stir in vanilla and a pinch of salt. Mix until fully combined and glossy.

Fold in strawberries: Add most of the crushed freeze-dried strawberries and fold gently. Reserve a small handful for the top.

Optional swirl: If using strawberry jam, dollop 4 to 5 small spoonfuls over the mixture and lightly swirl with a knife. Don’t overmix or it will muddy the color.

Pour and smooth: Scrape the mixture into the prepared pan and smooth the top with a spatula. Sprinkle the remaining strawberries (and sprinkles, if using) over the surface and press lightly so they adhere.

Set the fudge: Chill in the refrigerator for 2 to 3 hours, or until firm enough to slice. For the cleanest cuts, chill overnight.

Slice and serve: Lift the slab out using the parchment overhang. Use a warm, sharp knife (run under hot water and wiped dry) to cut into small squares. Serve slightly chilled or at cool room temperature.