Oven Dried Strawberries

Oven Dried Strawberries are my favorite way to preserve the bright flavor of summer berries. With just strawberries and a little time, I turn fresh fruit into chewy, sweet, and naturally delicious snacks that are perfect on their own or tossed into granola, yogurt, or baked goods.

Why You’ll Love This Recipe

I love how this method draws out the strawberries’ natural sweetness and intensifies their flavor without needing any preservatives. They’re simple to make, endlessly versatile, and a healthier alternative to store-bought dried fruit. Best of all, I don’t need a dehydrator—just my oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.5 cups fresh strawberries, hulled and sliced about ¼ inch thick
• 1–2 tablespoons sugar (optional, depending on sweetness of berries)

Directions

1. I preheat my oven to 200°F (93°C).
2. I rinse the strawberries under cold water, hull them, and slice them evenly into ¼-inch thick pieces.
3. In a mixing bowl, I toss the sliced strawberries with sugar if I want a touch of added sweetness.
4. I line a baking sheet with parchment paper and arrange the slices in a single layer without overlapping.
5. I place the tray in the oven and let the strawberries dry for about 2 to 3 hours.
6. Once the strawberries are dried and slightly chewy, I remove them from the oven and let them cool completely before storing.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 3 hours
Total time: 3 hours 15 minutes

Storage/reheating

I store my dried strawberries in an airtight container at room temperature. They keep well for up to 1 month, but I try to enjoy them within 2 weeks for the best texture and flavor. If they seem too soft, I let them sit uncovered for a few hours to firm up.

FAQs

Do I need to use sugar?

No, I often skip the sugar if my strawberries are already sweet. Adding sugar is optional and mainly enhances flavor or helps preserve slightly underripe berries.

Can I make these without parchment paper?

I always use parchment to prevent sticking. If I skip it, the strawberries can be hard to remove and may burn on the baking sheet.

How do I know when the strawberries are done?

I check for a leathery, slightly chewy texture. They should not be wet or sticky, but also not fully crisp.

Can I use frozen strawberries?

I don’t recommend it. Frozen strawberries release too much moisture and may not dry evenly in the oven.

How can I use dried strawberries?

I add them to oatmeal, granola, trail mix, baked goods, or just snack on them straight. They’re also great for packing into lunches or picnic baskets.

Can I use a dehydrator instead?

Yes, I sometimes use a dehydrator if I have one on hand. It may take 6–8 hours at 135°F, depending on thickness.

Why are my strawberries burning?

The oven may be too hot, or the slices may be too thin. I make sure to keep the temperature low and slice evenly.

Can I make a larger batch?

Yes, I use multiple baking sheets if I want to dry more strawberries. I rotate them halfway through for even drying.

Will the strawberries get crispy?

No, these turn chewy and slightly leathery, not crisp like chips. That’s the ideal texture for dried strawberries.

What’s the best way to store leftovers?

I use a glass jar or airtight plastic container and store them in a cool, dry place away from direct sunlight.

Conclusion

Oven Dried Strawberries are a fantastic way I keep the flavor of ripe berries around all year. They’re simple, wholesome, and incredibly tasty—whether I’m tossing them into a recipe or just snacking by the handful. Once I made them at home, I never bought the store version again.

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