Perfect for homemade granola, trail mix, or topping oatmeal, these easy oven dried strawberries are a simple way to use extra strawberries.
If you haven't tried oven-dried strawberries, you're missing out. They are super easy and similar to candied strawberries or homemade strawberry milk, they’re a great way to use up extra strawberries.
And, all you need is three simple tools and ingredients:
Tools and Ingredients
- 1 pint of fresh strawberries
- Parchment paper or a silicone mat
- Baking Sheet
How to Make
Step 1: Slice Strawberries
Thinly slice your strawberries about ⅛ inch thick. You can slice them thicker, but don't slice them any thinner or they'll burn and get too crispy when baking.
Step 2: Bake
Add the sliced strawberries to a baking sheet lined with parchment or silicone mat such as this. Be sure to only use parchment paper or a silicone mat. Anything else such as oiling the pan, using wax paper, or aluminum foil will cause the strawberries to stick.
Then place into an oven preheated to 200 ℉. Bake for about 2 hours. If you want, you can flip them over the last 30-45 minutes.
Once they're to your desired crisp-ness you can remove from the oven and let them cool completely. Once cool, gently peel the strawberries from the parchment paper.
Tips and tricks
- The more evenly the berries are sliced, the more evenly they'll cook. You can also use an egg slicer for perfectly even slices.
- Be sure to bake these on parchment paper or a silicone baking mat. Anything else such as a plain baking sheet, wax paper, or aluminum foil will cause the strawberries to stick.
- If you want a more chewy dried strawberry, you can slice them a little thicker but they might take a little longer to cook.
Storing and Uses
Because this is an oven-dried method these don't last as long as fully dehydrated strawberries. But, they’ll still last a couple of weeks in an airtight container at room temperature.
These are really fun and versatile. You can add to smoothies, oatmeal, chia seed pudding, trail mix, granola, or to peanut butter sandwiches in place of jelly.
They're also a great garnish for cakes, cupcakes, and cocktails like these strawberry mimosas.
Looking for more fruit recipes? Check these out!
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Oven Dried Strawberries
Equipment
- Parchment paper or a silicone mat
- Baking Sheet
INGREDIENTS
- 1 pint of fresh strawberries
Instructions
- Preheat oven to 200 ℉ or the lowest setting available.
- Thinly slice your strawberries about ⅛ inch thick. You can slice them thicker, but don’t slice them any thinner or they’ll burn and get too crispy when baking.
- Add the sliced strawberries to a baking sheet lined with parchment or silicone baking mat (do not use wax paper, a plain baking sheet or aluminum foil).
- Bake in pre-heated oven for about 2 hours. If you want, you can flip them over the last 30-45 minutes.
- Once they’re to your desired crisp-ness you can remove from the oven and let them cool completely.
- Gently peel them from the parchment paper and they're ready to use.
Notes
- The more evenly the berries are sliced, the more evenly they’ll cook. You can also use an egg slicer for perfectly even slices.
- Be sure to bake these on parchment paper or a silicone baking mat. Anything else such as a plain baking sheet, wax paper, or aluminum foil will cause the strawberries to stick.
- If you want a more chewy dried strawberry, you can slice them a little thicker but they might take a little longer to cook.
- These strawberries will last a couple of weeks in an airtight container at room temperature.
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