Oven-Dried Strawberries RecipeJune 26, 2015
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 afternoon when I’m just hanging around at home.
I spotted this recipe for oven-dried strawberries on Pinterest and decided to give it a try. I’ve seen freeze-dried strawberries in the store before – but I prefer my dried berries to be chewy and not crunchy, which is where this recipe comes in!
I picked up a pint of local organic strawberries at the farmers’ marketg and I didn’t add any additional ingredients. Some recipes do call for salt to help bring out the sweetness, but I decided to opt-out in my version here. But go for it and let me know what you think!
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 – I like this brand. Here are the cookie sheets I used – they are good for even baking.
If your strawberries are REALLY big – considering cutting them in thirds, or you will get really frustrated that they are not drying at all. The bigger the berry pieces, the longer it takes.
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 2-3 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 – so you can keep an eye on your oven.
Now also keep in mind that all ovens are different. We did our at 200 degrees F. However if your oven is inconsistent, you might want to pump it up to 225 F. Just don’t go too high or you’ll end up with burnt berries.
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 – especially if you’re going through all this effort.
Some people have asked me if they can you use frozen berries and the answer is no. There’s just way too much moisture, that you will drive yourself crazy trying to dry these out. So don’t use frozen berries – for your own sanity!
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? What worked best for you?