Grind the freeze-dried strawberries using a coffee grinder, food processor, or blender. Leave some pieces chunky for more texture. Place them to the side for later.

Grease the sides of a 9x9 inch pan with butter and then line the bottom with parchment paper. Use a sheet of parchment paper large enough that it hangs over the sides. This will help when removing the fudge later.

Melt the white chocolate, condensed milk, butter, and vanilla in a saucepan on medium heat. Stir the mixture continuously so it doesn’t stick to the pan.

When the mixture is completely melted and combined, pour 2/3 of it into the 9x9 inch pan.

Quickly pour the crushed freeze-dried strawberries into the fudge that still remains in the bowl. Use a spatula to fold in the freeze-dried strawberries until it is all combined.

Use the spatula to put scoops of the strawberry fudge in random places in the pan on top of the vanilla fudge.

Use a toothpick or knife to create swirls and lines through the fudge to give it a marble effect.

Place the chunky or whole pieces of freeze-dried strawberries on top of the strawberries and cream fudge for decoration.

Place the pan in the fridge. Let the fudge solidify in the fridge for a minimum of 3 hours or overnight.

When the fudge is solid, use the two ends of the parchment to help release the strawberries and cream fudge from the pan.

Use the heart-shaped cookie cutter to cut out the fudge hearts.

Place the hearts on a platter to Serve and Enjoy.