Set your oven to 200°F (93°C). A low temperature ensures the strawberries dry slowly without burning or turning brittle.

Wash the strawberries thoroughly. Remove stems and slice each berry into thin, even rounds about 1/4 inch thick. Uniform thickness helps them dry evenly.

Line a baking tray with parchment paper. Arrange the strawberry slices in a single layer with space between each slice—overlapping causes uneven drying.

Place the tray in the oven and bake for 3–4 hours. Flip each slice halfway through to ensure both sides dehydrate properly. They should feel dry to the touch but still slightly pliable.

Remove the tray and let the strawberries cool completely at room temperature. As they cool, they’ll become chewier and more concentrated in flavor.

Transfer the cooled slices into an airtight container. Store at room temperature for up to a week, or refrigerate for longer shelf life.

Turn the dehydrator to 135°F (57°C).

Place strawberry slices evenly on the dehydrator trays, ensuring they don’t overlap.

Dry for 6–8 hours or until fully dried and slightly chewy.

Once completely cool, store them in an airtight container.