1. Selecting the Strawberries

Start with the best strawberries you can find. Look for ripe, red berries that are firm but juicy. Avoid overly soft, mushy strawberries, as they may not dry evenly and can develop a sticky texture.

2. Washing and Hulling

Gently wash your strawberries under cold running water. Pat them dry with paper towels. Then, hull the strawberries — this means removing the green leafy tops and any white core underneath. You can use a small paring knife or a strawberry huller tool.

3. Slicing

Slice the strawberries into even slices, about ⅛ to ¼ inch thick. Consistent thickness is crucial for even drying. Thinner slices will dry faster and become crisper, while thicker slices will stay chewier.

4. Prepping the Baking Sheet

Line one or more baking sheets with parchment paper or a silicone baking mat. Avoid placing the slices directly on the metal tray, as they may stick and tear when you remove them.

Arrange the strawberry slices in a single layer, making sure they do not overlap. Overlapping will prevent them from drying properly and can cause uneven textures.

5. Preheating the Oven

Preheat your oven to 210°F (100°C). Some ovens have a lower setting called “warm” — if yours does, that can work too. It’s important to keep the temperature low to avoid burning or cooking the strawberries.

6. Baking Process

Place the trays into the oven and bake for about 3 hours. Flip the slices halfway through to ensure even drying. If you have multiple trays, rotate their positions to help them dry uniformly.

During the last 30 minutes, keep a closer eye on the strawberries. Depending on your oven and the berry size, they might be ready a little earlier or may need slightly more time. They are done when they look dry and slightly leathery but still have a little flex when bent.

7. Cooling and Storing

Let the dried strawberries cool completely on the trays. They will firm up a little more as they cool. Transfer them into airtight containers, glass jars, or resealable bags. Store them at room temperature for up to one week or refrigerate for longer shelf life.