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Dried Strawberries

These oven-dried strawberries are a delicious and healthy snack! They’re a wonderful treat and are vegan, gluten free and paleo.

image of oven-dried srawberries

By baking these strawberry slices low and slow, they become concentrated with amazing strawberry flavor!

This makes them an amazing topping for yogurt, oatmeal or even ice cream.

How To Make Oven-Dried Strawberries

The first step to making these is to wash and cut your fresh strawberries.

It’s important that your strawberries are cut uniformly or else they won’t bake evenly and can either burn or end up being underbaked.

My knife skills are quite lackluster, so I prefer to use a mandoline to make sure my strawberries are all the same thickness.

It also makes the cutting process so much faster and easier!

image of a strawberry being sliced on a mandolin to make dried strawberries

Once your strawberries are cut, it’s time to bake them! This is a slow but low-maintenance process.

It takes in total about 2 1/2 hours with one flip break at the 2 hour mark.

image of dried strawberries cooling on a piece of parchment paper

After the strawberries are baked and cooled, you can store them at room temperature in an airtight container.

I love to keep them in mason jars on my counter. They keep for up to 2 months.

Can I Use Frozen Strawberries?

I highly recommend using fresh strawberries in this recipe.

With that in mind, you can’t use frozen strawberries to make thinly sliced dried strawberries. They’re just too difficult to cut thinly once they thaw.

image of thinly sliced strawberries on a plate

You could bake thawed strawberry halves to make thicker dried strawberries with a chewy texture. However, they’d take a lot longer to bake!

What Type of Pan Should I Use To Make Oven-Dried Strawberries?

You can use just about any flat pan to bake dried strawberries. I love using large baking sheets and line them with either parchment paper or a silicone mat.

I find that baking the dried strawberries on a silicone mat reduces any potential browning and makes them much easier to peel and flip.

Parchment paper works fine too, but the strawberries tend to stick to it a bit more once they’re baked.

image of oven-dried strawberries on a baking pan

Let Me Know What You Think!

If you try this recipe for dried strawberries, I’d love to hear what think of it!

Please leave a rating and let me know your thoughts by sharing a comment.

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Yield: 2

Dried Strawberries

image of thinly sliced strawberries on a tray ready to be baked to become dried strawberries

These oven-dried strawberries are a delicious and healthy snack! They're a wonderful treat and are vegan, gluten free and paleo!!

Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes


Dried Strawberries

  • 1 lb fresh strawberries, washed and hulled (450 grams)


Dried Strawberries

  1. Preheat oven to 200 degrees F / 90 degrees C and line two large baking sheets with parchment paper or a silicone mat.
  2. Cut strawberries into uniformly thick slices, about 1/8 inch thick. I like to use a mandoline but you can also cut them hand if you have good knife skills.
  3. Place the strawberries on parchment or silicone baking liner, spacing them out about 1 cm from each other.
  4. Bake for about 2 hours, until the tops of the strawberries are dry to the touch.
  5. Peel and flip the strawberry slices, then bake for another 30-60 minutes until the strawberries are fully dried.
  6. Remove the pans from the oven, then let the dried strawberries cool full on the pan. Store in an airtight container at room temperature.


Yield: This recipe makes about 2/3 cup of dried strawberries.

Storage: Dried strawberries can be stored in an airtight container for up to 2 months at room temperature.

Nutrition Information



Serving Size


Amount Per Serving Calories 73Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 17gFiber 5gSugar 11gProtein 2g


Wednesday 30th of September 2020

Going to try this. I have an Excaliber dehydrator and I will use that. I do apple slices and bananas all the time. Have done cherry tomatoes with a lot of success too. :)

Linda Lalley

Monday 16th of February 2015

How do you store these? I just made a batch but they still are moist. I think I read some where that they dry out if left out on the counter for awhile.? Thanks ; )


Tuesday 17th of February 2015

I usually just put them in an airtight container on the counter, they keep for quite a while!


Tuesday 17th of September 2013

I just did this and it totally did not turn out. At all. Not even kind of. Strawberries are expensive. My mouth has been watering because they smelled so delightful. Now I'm sad because I pulled a tray of little black chalky bits that looked like doo doo. What could I have possible done wrong?!!! I'm so mad! This was how I was gonna kick my severe licorice addiction!!!! Aaaaacccckkkk! Fresh strawberries, halved at 210 for 3 hours? Right? Right? Nope. Something went horribly wrong. Horribly.


Thursday 26th of September 2013

I'm so sorry! It could be a lot of things, like the type of strawberry, the ripeness, the size....Maybe yours were too small? Or not as juicy? If you try again, I'd say watch them throughout the baking process to make sure they don't overcook, and to try to use larger peices of strawberries or larger strawberries. Hopefully that will help! You could always try cook them on a lower temperature too? Those would be my suggestions!


Wednesday 31st of July 2013

I actually baked them on parchment paper!


Wednesday 31st of July 2013

Looks good! Is that a paper towel they're on??

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