Line a 9x9 inch square baking pan with parchment paper, allowing some overhang on the sides for easy removal later. Sift the icing sugar into a small bowl to remove any lumps and ensure a silky texture in the final fudge. Crush the freeze-dried strawberries into 1/8-inch pieces and set aside. Chop the white chocolate into small, uniform pieces to ensure even melting.

Combine the chopped white chocolate and condensed milk in a heavy-bottomed saucepan over low heat, stirring frequently to ensure smooth, even melting. I like to use a rubber spatula for this step as it prevents the mixture from sticking to the sides of the pan. Once fully melted and combined, remove from heat immediately—white chocolate can break or seize if overheated, so patience with low heat is key.

Stir the sifted icing sugar, fine sea salt, vanilla extract, pink food coloring, and strawberry flavoring into the melted chocolate mixture from Step 2, mixing until fully combined and the color is uniform. Taste a tiny bit on a spoon and adjust the strawberry flavoring to your preference—it's easier to add more than to dilute it. I find that starting with less flavoring and tasting as you go prevents an overpowering taste that can mask the delicate strawberry-white chocolate balance.

Pour the flavored fudge mixture into the parchment-lined pan from Step 1, using a spatula to spread it evenly into the corners and smooth the top. Working quickly before the mixture begins to set, press the crushed freeze-dried strawberry pieces onto the surface, distributing them evenly for both visual appeal and consistent flavor throughout each piece. I press them in gently but firmly enough that they stay in place as the fudge sets.

Place the pan in the refrigerator and chill for 3-4 hours, or preferably overnight, until the fudge is completely firm and set. Overnight chilling ensures the fudge has the ideal texture and makes slicing much cleaner.

Remove the fudge from the refrigerator and use the parchment paper overhang to lift it out of the pan onto a cutting board. Using a sharp knife, slice into 1-inch squares or desired piece size, wiping the knife clean between cuts for neat edges. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.