Lightly grease and line a 20cm (8in) square shallow cake tin.
Place 400ml (14floz) double cream, 125ml (4floz) milk, 125g (4oz) butterand 600g (1lb 5oz) sugar into a large heavy based pan. Place over a low heat to heat gently stirring constantly until combined and all the sugar has dissolved.
Increase the heat and while still continuing to stir constantly bring to the boil then boil until the mixture reaches 116℃ / 241℉ (soft ball stage).
Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110℃ / 230℉. This will only take a couple of minutes.
Add 5g (¼ oz) freeze dried strawberries and 1 teaspoon vanilla extract Mix together well. Next beat the mixture with the wooden spoon vigorously until no longer shiny.
Pour the hot flavoured fudge into the prepared tin. Smooth the mixture into the corners. Set aside to cool at room temperature for at least three hours to firm up.
Once fully cold and firm remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.