Oven-Dried Strawberries Recipe


Strawberries are finally in-season! So I thought I would re-share this recipe for the weekend. My plan is to hit up a farmers’ market for sweet, local strawberries and whip up a batch of these oven-dried strawberries on a Sunday.

I spotted this recipe for oven-dried strawberries on Pinterest and decided to give it a try.

I picked up a pint of local organic strawberries and didn’t add any additional ingredients. Some recipes do call for salt, but I decided to opt-out in my version here.


Pre-heat your oven to 200 degrees F. Cut the green leafy part off your fresh strawberries and cut each berry in half. Lay them curvy-side down on a cookie sheet lined with parchment paper. Make sure to space your berries out so there’s lots of room for air to flow through.


Place the strawberries into the oven and slowly bake and dry them for 2 hours on one side. Take them out, give them a flip and bake for another 2 hours.

It’s best to make oven-dried strawberries during a day you will be home all day, like on the weekend.


Your oven-dried strawberries should look something like this – which means they are ready! I like to eat them within 2-3 days of drying, make sure to store in an airtight container on the counter.

The sugar bakes into the berry and it’s so incredibly sweet and packed full of flavour. The berries really do shrink down, so you may want to consider doing two sheets at a time.


I could eat these all day and they are incredibly low in calories. Pair with some nuts and a crisp cold glass of white wine.


Have you tried drying fruit in the oven before?


  • TrinaH

    OMG…these look amazing, Lisa! I’m going to try the recipe this weekend. Thanks for sharing!

  • Mark Mann

    tried these, spent 5 hours at 200 and all they did was turn mushy…upping the temp to 350 and going to put them in for intervals…hopefully ic an save these

    • Hey Mark! I know all ovens are a little bit different. 4 hours was the magic time for me but it might take longer depending on your oven and the size of your berries. Good luck!

      • Mark Mann

        hi lisa, ended up burning the strawberries…i upped the temp to 350 and went 20 minute increments…on the 2nd 20 minutes they burnt…oh well, now i know for next time

        • Jane Hanson

          I just did this for 4 hours at 200 degrees and did not turn out like the picture….they are not dried out at all

    • eaudryn

      That’s the comments on FB, too. People are saying they were mushy and didn’t taste like Twizzlers (not what this recipe says but the one on FB claims they’ll be a treat like Twizzlers!)

      • Tanika Seals

        I also tried it, they were soft and looked nothing like the picture

        • Did you try keeping them going for another hour or so? I didn’t raise the temp above 200, but kept them going until they looked dried out. Also make sure to cut them thinner and not big chunks – that helps too!

  • Yum!

  • APLLfan

    Do these end up in a gooey mess on the bottom of the parchment paper like some other recipes?

    • If they’re gooey – they’re definitely not done. Hang back for another 1-2 hours. Don’t go higher than 200 degrees to get them cook faster, they will burn because of the sugar content.

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  • Autumn R Sellers

    Just made my first batch, had no issues with mushiness. I will say though, taste your strawberries first, mine were a little sour and the sourness has really come out. Thanks for the great recipe!!!

    • I’ve read in some other recipes that you can sprinkle with a bit of salt to help bring out the sweet. Glad they worked out! Don’t be afraid to longer in hours because every oven is different.

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  • Carole Martin

    Any tips for doing this with frozen strawberries? I suppose it might take longer… should I up the temperature a little? Will it just not work because of all of the moisture?

    • I don’t think it’s worth the effort with frozen strawberries – there were will be too much moisture and it will either not work or take forever. Good luck!

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  • hannah

    If you are making a big batch, how long will the berries last afterward? I have read a few varying time frames from a few days to months. I would put mine in an air tight container and then put in the fridge. Will this help make them last up to a month or longer?? And can you freeze them afterward?

    • I put mine in the fridge but ate them within 3 days. I’m worried about them getting moldy from the moisture. I think freezing would rehydrate them again when you thaw them out, so I’m not sure if I would freeze them either.

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  • Discuss100

    One quick question did you use an electric or gas oven?

  • Linda Tagg

    When you say
    the sugar bakes into the strawberries…
    are you referring to the natural sugar in the berries or did you add additional sugar to the berries?

    • Lisa

      The natural sugars, AKA fructose

  • PaulC

    Concentrated sugar content but still “incredibly low in calories”! A true miracle right there! Pfft

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  • disqus_yaYfpHQmzZ

    I followed your directions and they came out perfect! The only difference is the temp of the oven. Mine runs 25° cooler so I have to add that no matter what I bake. I am cooking more strawberries as I comment! 👍

    • So happy to hear! It sounds like oven temperature makes all the difference as everyone has had mixed results.