*This post contains affiliate links. If you click on one and make a purchase, I may make a small commission at no cost to you. Thank you for supporting this site.*
Sweet, tasty goodness in a cute little package–and did I mention zero fat? One serving–one cup–contains 160% of the recommended daily allowance of vitamin C. They are high in folate, potassium, iron, and calcium–and only 50 calories.
Who wouldn’t want these tasty little treats all year-round?
Unfortunately for us, strawberries abound in gardens or in the wild June through August. In select areas, there is tiny window for fresh picking in early September. After that, you better hope you’ve picked extra and preserved them.
Strawberries can be frozen, canned whole, as pie fillings, jams, or in salad dressings. They also make a beautiful fruit leather, and if you have the right equipment, they do well freeze-dried as well. Although we employ all of these techniques (except the freeze drying), we also do a great deal of dehydrating them with our counter-top dehydrator .
Anyone with a dehydrator can do this.
Start with firm, ripe, clean fruit. Pull the tops off, hull them and discard these parts.
I do circles for the ones I plan to bake with later, and bits and pieces for what will go into granola.
Place strawberries on dehydrator trays equidistant apart. Take your full trays and evenly distribute them in your dehydrator. You don’t want all of them at the top or at the bottom. You don’t want them all together in the middle either. Get them spread out.
Turn your dehydrator on to the fruit setting (mine is 135 degrees). Let them dehydrate until they are no longer soft, but a bit leathery. This should take 6-8 hours. If you get them a little too crispy, you can still use them in granola, or baked in oatmeal.
If you don’t have a dehydrator, you can dry them in the oven one tray at a time.
If possible, when placing your strawberry pieces on the baking pan, place them with the outside side down so they don’t stick to the pan.
Most ovens don’t have a setting for 130 degrees. To keep things even, dry your strawberries with the pan in the center of the oven at 200 degrees. They are done when they are dry and leathery. This should take 3 hours. Do not over-bake in your oven which could happen very easily.