When preserving strawberries, most people freeze them or make strawberry jam, but another alternative is drying. Dried strawberries can be eaten as a snack, added to green salads, cooked and dried cereals, muffins, pancakes, cookie dough, or smoothies, combined with granola or mixed with ice cream or yogurt.
- Select sweet berries that are firm, ripe and have a good solid color.
- Wash berries, remove caps and cut into 1/2" slices. You can also cut them in half lengthwise.
- Dry cut-side up at 130 to 140 degrees F. Use a dehydrator or dry in an oven if you are able to set the oven temperature low enough.
- Drying time depends on the size of the berry pieces, exposure to air to cut surfaces, temperature, air circulation and method of drying.
- 7 to 15 hours for slices.
- 24 to 36 hours for whole berries.
- Dried strawberries should be pliable and leathery with no bits of moisture.
- After drying, cool fruit for 30 minutes.
- Store in an air-tight or vacuum-sealed container. For longer storage, freeze.
University of Minnesota Extension. Home Food Preservation Newsletter, June 2012.
Reviewed in 2018