Making dehydrated strawberries is incredibly simple and is a fantastic way to preserve the freshness of this early summer berry. Making dried strawberries is simple, and in this post, we walk you through every step!
We adore making strawberry-dried goods! They always bring to mind the beginning of summer with their sunny sweetness. They are not only delicious as dried chips for snacking, but they have many other culinary uses as well.
On top of yogurt, cereal, or oatmeal, dehydrated strawberries can be used. You can bake them into muffins or scones. They can be used as a delicious compote to top pancakes or as the topping for a strawberry crumble dessert when dehydrated with sugar and some boiling water. There are numerous choices!
Strawberries can be bought all year long at any significant grocery store thanks to imports from abroad. However, the peak season for domestic strawberries is the month of June (give or take a month depending on climate.) At this time, cartons of brightly colored, sun-ripened strawberries will be overflowing at your neighborhood farmer’s market. You must not miss these upcoming weeks!
Taking advantage of the low cost will allow you to dry the strawberries, preserving their sweet and tart flavor, allowing you to consume them all year long.
So if you want to enjoy strawberries all summer long (and well beyond!), then we’ve got you covered! Everything you need to know to start dehydrating strawberries is provided below.
Table of Contents
Choosing Strawberries to Dehydrate
Pick fully ripe, plump, vibrant red strawberries for the best results. Any that have dark spots, bruises, or mold growth should be put aside. Strawberries with a lot of white on their tops aren’t quite ripe and can result in sour or tart flavors.
Choose organic strawberries if possible, as strawberries are on the top of the “dirty dozen” list, meaning they are more likely to contain pesticide residues.
Prepping Strawberries for Dehydrating
To avoid contamination, which could later spoil your batch of strawberries, make sure your counters, tools, and hands are clean and sanitized before you begin preparing your strawberries.
- Clean the strawberries: Wash the strawberries in great detail, then pat them dry using a fresh towel. Any that have been damaged or are starting to mold, set aside.
- Eliminate the leaves and stems. If you have a strawberry huller, you can use it to remove the middle, but it’s not required.
- Slice the strawberries: Using a sharp knife, slice the strawberries ¼”-⅜” thick. Either way works well—you can cut them in half crosswise or pole to pole. To aid in even drying, try to maintain the pieces’ uniform size.
Equipment Spotlight: Dehydrators
If you’re in the market for a dehydrator, we advise investing in one with temperature control so you can customize the drying temperature to achieve the best results for specific ingredients. The COSORI Premium is the dehydrator that we suggest (and frequently use). For a comparison of every dehydrator, we’ve used and would suggest, see our post on the best dehydrators.
How to Dehydrate Strawberries
Strawberries make a great beginner ingredient because they are fairly easy to dehydrate. Once your strawberries are prepped, set up your dehydrator and follow these steps:
- Place the strawberries on the dehydrator trays. Use parchment paper or, even better, a mesh liner that has been cut to fit your tray if you’re using a tray with lots of holes. Allow space between the pieces so that air can flow between them.
- Dehydrate at 135ºF (57ºC) for 6-12 hours until the strawberries are dry and leathery or crisp.
- Depending on your machine, you might need to periodically rotate the trays to encourage even drying.
- Dehydrating strawberries in the oven: Place the strawberries in a single layer on a baking sheet covered with silicone mats (this will prevent sticking). Dry in the oven using the lowest heat setting, and if possible, prop open the door to let steam out.). Every hour, turn the pieces over, and take them out as soon as they are fully dry.
Drying Strawberries in the Oven
Strawberries can also be baked to become dehydrated. In comparison to dehydrating strawberries, drying fresh strawberry slices in the oven requires a little more effort. It can be done.
- You’ll need a large baking sheet or sheets that will fit in your oven.
- You’ll need a large silicone baking mat or parchment paper to fit.
Similar to before, follow the instructions for washing and slicing strawberries. Place the strawberry slices on the baking sheet or sheets that have been lined. Set the lowest setting on your oven. Place the filled baking sheet or sheets in the oven. The strawberry slices must be completely dry. Like before, keep cool.
Dehydrating Strawberries into Powder
To use as a topping for oatmeal and desserts, to flavor water, or both, you can grind or blend dried strawberries into powder. In order to make six tablespoons of strawberry powder, you need forty grams of dried strawberries. If using a blender, go slowly to prevent overheating the appliance.
I tried blending powdered milk, sugar, and dehydrated strawberry powder to make a strawberry shake, but the flavor of the milk powder overpowered the strawberry powder. On the trail, there are more satisfying ways to eat tasty, healthy dried strawberries.
How to Tell When Strawberries Are Done
When completely dried, strawberries should be pliable but not show any signs of moisture (cut one in half and squeeze; if moisture shows, dry them longer). You can dehydrate strawberries until they crack when bent if you thinly sliced them for crunchier chips. Remove a few pieces, then wait for them to cool before testing.
How to Store
If you’re dehydrating strawberries for snacking and plan on eating them within a week or two, you can store them in a sealed container or zip-top bag on the counter or in your pantry. Before putting them in the container, make sure to let them cool first.
However, if properly dried and stored, dehydrated strawberries can last up to a year! Here are our tips for long-term storage:
- Cool: Before transferring the strawberries, let them cool completely.
- Condition: In a clear, airtight container, loosely pack the strawberries. Shake it occasionally throughout the following week to help keep the strawberry slices from sticking together and check it daily for any signs of moisture or condensation. If moisture is detected, place the items back into the dehydrator (as long as there is no mold present; in that case, discard the batch). If there are no signs of moisture or mold after a week, you can package them for long-term storage.
- Keep in a spick-and-span, airtight container. Use vacuum sealing for a longer shelf life.
- Use a moisture-absorbing desiccant packet if you anticipate opening the container often, or if you live in an area with high humidity.
- Label the container with the date and any other important details
- Place the container in a cool, dark, and dry place—inside of a pantry cabinet works well.
Vacuum Sealing Tips
Using this hand-held FoodSaver vacuum sealer and these jar sealing attachments, we like to store our dehydrated food in vacuum-sealed Mason jars. This gives us the benefit of vacuum sealing without the waste (and expense) of plastic vacuum sealing bags. We make sure to keep the clear jars out of direct sunlight by keeping them in a dark place in our pantry.
How to Use
How to Use Dehydrated Strawberries
Use your dried strawberries in a variety of enjoyable ways!
Add them to:
- salads
- trail mix
- cereal
- yogurt
- homemade granola bars
Grind them up into a powder to:
- flavor icing
- make strawberry cupcakes
- stir into milk for strawberry-flavored milk or milkshakes
- blend into smoothies
Fresh to Dehydrated Conversion
Strawberries that have been dehydrated will weigh only 10% as much as they did at first. The amount of dried strawberries produced from a pound of fresh strawberries is approximately 1.5 oz (42g).
Dehydrated Strawberries Overview
It’s incredibly simple to make dehydrated strawberries, which are a fantastic way to preserve the freshness of this early summer berry.
Pick berries that are completely ripe, plump, and bright red without any bruising.
Prep Time: 15 minutes
Dehydrating time: 8 hours
Total Time: 8 hours 15 minutes
5 (½ oz) servings
Equipment
- Dehydrator
- Airtight storage container
- Moisture absorber (optional)
- Vacuum sealer (optional)
Ingredients
- 1 ½ lb strawberries, see note 1
Cook Mode
Prevent your screen from going dark
Instructions
- Clean your hands, your tools, and your countertops before you do anything else.
- After washing, use a knife or strawberry huller to remove the tops from the strawberries.
- Slice the strawberries into ¼”-⅜” thick slices (either cross-wise or pole-to-pole).
- Place strawberry slices in a single layer on dehydrator trays, leaving space between each slice to allow for airflow.
- Dehydrate at 135F/57C for 6–12 hours, or until dry (see note 2).
Storage Tips
- Before storing, let the dried strawberries cool completely.
- Short-term storage: If strawberries will be consumed within a few weeks, store them on the counter or in a pantry in a zip-top bag or another sealed container.
- Long-term storage: Place the dried strawberries in an airtight, transparent container after loosely packing them. For a week, leave it on the counter, and every day, look for moisture indicators. Return the strawberries to the dehydrator if condensation forms (unless mold is present; in that case, discard the entire batch). Shake occasionally to prevent the pieces from fusing together.
- After conditioning, store for up to a year in an airtight container in a cool, dark location. The shelf life and quality of the strawberries will both be improved by vacuum sealing.
Notes
Note 1: As long as they fit in your dehydrator, you can dehydrate any quantity of strawberries. 1½ pounds represents about two pints.
Note 2: The total time will vary depending on your machine, the total amount of food being dried, the air’s humidity, and the temperature. 6-12 hours is a range and you should rely primarily on the feel and texture of the strawberries to determine doneness.
When properly dried, strawberry pieces should have a pliable or crisp texture (depending on thickness). Take a slice and test it after letting it cool completely. They might bend slightly, but if you split one in half and squeeze it, there shouldn’t be any moisture escaping. Place them back into the dehydrator or oven to dry for longer if there are any indications of moisture left.
Nutrition (Per Serving)
Serving: 0.5oz | Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Potassium: 208mg | Fiber: 3g | Sugar: 7g
*Nutrition is an estimate based on information provided by a third-party nutrition calculator
Conclusion: Enjoy Your Dehydrated Strawberries!
It couldn’t be simpler to make these dehydrated strawberries, and they taste great in a variety of dishes. What a fantastic way to keep berries.
You can preserve fresh fruit and vegetables by drying your favorites so that you can eat them even when fresh produce is not in season.
If dried and stored correctly, properly dehydrated food can be kept in airtight containers in the pantry without the need for refrigeration, takes up less space, and can last for many months.
