Dehydrated Strawberrys Recipes

HOW TO DEHYDRATE STRAWBERRIES

Steps:

• If using fresh strawberries, wash and pick out any unwanted berries. Remove green tops (these can be dried too to include in herbal tea blends). Pat dry.
• Cut fresh or frozen strawberries (thaw slightly) into equal size pieces, about 1/4" thick (too thin and they'll stick).
• Place strawberries on mesh trays leaving a little space between each slice. Put in dehydrator and dry at 135°F (57°C) for 8 to 10 hours. Time will vary with each dehydrator, thickness of strawberries and with temperature and humidity levels in your house.
• Rotate trays and check strawberries at 4 hours to get a sense of how quickly they are drying.
• Finished strawberries will be pliable and leathery with no signs of moisture. As they cool they will become firmer. If you prefer crispier strawberries, dry longer. Let rest on tray until cooled, at least 2 hours.
• Once cooled totally and completely, place in an airtight container (glass jar is best). To condition the strawberries and ensure they are absolutely dry throughout, watch and shake jar for next 7 days. If the strawberries soften greatly, clump together or if there is any sign of moisture on sides of jar - return to dehydrator. If all is good, store in a cool, dark place for a year or more.

DEHYDRATED STRAWBERRIES

Steps:

• Clean and drain your strawberries.
• Use a pairing knife to remove the stem from the berries.
• For smaller berries, place de-stemmed berry directly on your dehydrator sheet. For larger berries, cut the straw berries lengthwise right through the stem end and place the cut side up on the dehydrator sheet.
• Arrange your berries on the dehydrator sheet and place in your dehydrator.
• Plan for at least 24 hours of dry time, though the drying time will vary based on your humidity. Test the berries after about 24 hours. They will be a bit leathery when done.

DEHYDRATED STRAWBERRYS

Steps:

• For those not aware of the jello method you simply slice the strawberries and roll them in dry jello. then dehydrate as usual. Time depends on thickness, ripeness, and things like the weather outside. usually 6-8 hours but keep checking and turn over after 3 hours and switch trays. This made 2 trays.
• Simply slice as evenly as you can about 1/4 inch thick and coat both sides and start the dehydrator. Mine simply is on or off but if you have temps or are using your oven put it on 135 degrees.
• *NOTE: pick ripe but not over ripe berries and as you cut them put them on a paper towel to start the drying process.
• Use strawberry jello for anything you are adding to cereals in the morning Use lemon or lime jello for that sweet tart taste for snacking Use bluesberry jello for a great addition to applesauce
• use a cookie sheet if using a oven and a fruit leather catch if using a dehydrator. Put it on the first row then on the second row start your strawberries. They drip a lot of gooey sap like ooze that will drip through to the motor if you do not

DEHYDRATED STRAWBERRIES

Steps:

• Clean the strawberries and cut off the tops. Cut into 1/4 inch slices.
• Line the dehydrator trays with mesh screens and lay out the strawberry slices so they are not touching.
• Stack the dehydrator trays and put on the lid, setting the heat to 135 degrees (they can be dehydrated at temperatures between 135 and 160 degrees, depending on the temperature range of your dehydrator).
• Dehydrate for 2-3 hours, flipping strawberries over and rotating the trays a couple of times.
• The strawberries are ready when they are no longer spongy and do not feel sticky to the touch.
• Allow to cool and then store in a ziploc bag until ready for use. Enjoy!

HOW TO DEHYDRATE STRAWBERRIES

Steps:

• Wash the strawberries. Dry them with a paper towel.
• Remove the hull with a small paring knife.
• Slice into 1/4 inch slices. Place on dehydrator rack that has been sprayed lightly with cooking spray.
• Turn on dehydrator. Strawberries take about 12 hours to dehydrate. I rotate my racks several times throughout the drying time.
• When the strawberries are no longer moist to the touch and feel leathery they are done. Cool.
• Place strawberries in a plastic bag and freeze for 48 hours.
• Place strawberries in a glass jar. Shake a couple of times a day for 7 days.
• Place in an airtight container and store in a dry, dark place until ready to use.
• Oven method:
• The steps are all the same except instead of placing on the dehydrator racks, you put the strawberries on a cookie sheet that has been lined with parchment paper. Turn oven to lowest setting or 140 degrees. Prop the door open slightly to allow for air flow. Turn the strawberries over once at about 5 - 6 hours. They will take overnight to dry completely. Follow the steps above to finish.

DEHYDRATED STRAWBERRIES

Steps:

• Slice the strawberries into 1/4 inch pieces. There are two different ways to do this - I have shown them in options a and b. I slice the tops off (save them - see below), then either option a) slice them lengthwise, or option b) slice them through the middle in circles.
• Lay the strawberries out on the tray of a dehydrator, ideally not touching each other so that they can dry fully on all sides. Optionally, you can drizzle them with a little lemon juice or sprinkle a little sugar on them, but we don't think it is needed.
• Place the trays in the dehydrator, then set the temperature on the dehydrator to the fruit setting, on mine it is 135°F. If you are using a smaller dehydrator that doesn't have a temperature control, just turn it on.
• Set a timer for 6 hours, but check the fruit after a few (maybe 3 or 4) hours to make sure that everything is drying out as expected. It should take between 6 and 10 hours to try out fully - if cut evenly, they should all be done in 8 hours.
• Totally optional, but I like to also dehydrate the tops of the strawberries and feed them our dog as treats. Sometimes she acts like she likes them. You can also dry them out and save them to steep and make strawberry tea!
• Dehydrated strawberries are ready when they are chewy with a little bit of bend to them - kind of like the pliable but tearable texture of jerky.
• The final step is to "condition" your strawberries. If you put them into an airtight container when they are warm and fresh out of the dehydrator, you will trap moisture and they will likely grow mold or get soft.
• Let the strawberries come to room temperature, then place them in an airtight container. I like to use glass jars over plastic because I have noticed that things like dried fruit, crackers, chips, etc. will start to absorb the taste of plastic after a while.
• For about 7 days, check on your strawberries daily, shaking the jar around and checking for moisture. Once you are certain that the strawberries are completely dry, place a desiccant pack in the jar with them and place them in a dry place that doesn't get really hot.
• Enjoy when you want something sweet!

FREEZE DRIED STRAWBERRY CAKE RECIPE

Steps:

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold so that the ingredients mix and incorporate correctly.
• Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
• Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add the egg whites approximately two at a time, beating 30 seconds between.
• Place freeze dried strawberries in a spice grinder or food processor and pulse until they become a fine powder. It may be necessary to sift the strawberry powder to ensure that there are no large pieces remaining.
• Whisk the flour, sifted strawberry powder, baking powder, baking soda, salt, and lemon zest in a medium bowl.
• Combine the milk, oil, vanilla extract, strawberry extract and food coloring in a separate medium bowl.
• With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.
• Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 35-40 minutes.
• Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack and pop cakes out of pans. Cool completely before frosting.

DEHYDRATE STRAWBERRIES

Steps:

• Wash strawberries thoroughly
• Hull strawberries (remove green tops)
• Slice Strawberries into 1/4" slices
• Add to dehydrator trays
• Dry at 135F for 6-10 hours
• Condition
• Store in an airtight container

OVEN-DRIED STRAWBERRIES

Steps:

• Preheat oven to 200°F. Line a large baking sheet with parchment paper.
• Wash strawberries and cut off stem ends. Cut strawberries into slices, about 1/8" thick.
• Oven Baking Method: 4 hours total baking time. Place the strawberry slices on the prepared baking sheet, leaving a gap between slices. Pieces that are touching will stick together. Place the pan in the oven and bake for 2 hours. Remove the pan from the oven and use forks or tongs to flip the slices. Return the pan to the oven and bake for an additional 2 hours until the slices are dried.
• Microwave Baking Method: 30 - 40 minutes total cooking time. Remove the microwave plate from the oven and place a sheet of parchment paper on the microwave plate. Place strawberry slices on the parchment paper. Place the plate with the strawberries back in the microwave. Cook on defrost for 30 minutes. Use tongs or a fork to flip the slices and cook on defrost for another 5 minutes (or more as needed to achieve the desired consistency).
• Air Fyer Method: Approximately 1 hour total cooking time. Place sliced strawberries in an air fryer basket. Space them so the pieces are not touching. Cook at the air fryer's lowest setting, usually around 180ºF - 200 for 30 minutes. Use tongs to turn the berries. Cook for another 30 minutes. Repeat this until strawberry slices are leathery. See recipe notes if your air fryer has a dehydrate setting.
• Allow the slices to cool completely. Transfer dried strawberry slices to an airtight container. They will keep up to 5 days.

DEHYDRATED STRAWBERRIES

Steps:

• Preheat oven to 200°F (95°C).
• Cut strawberries into quarters and place on a parchment-lined baking sheet-with their cut side up, curvy side down. Leave space between the berries for air flow.
• Bake 2 hours, flip each strawberry piece, and bake 2 more hours.
• Serve and enjoy!
• Lasts 3 days stored in an airtight container.
• Yields ~2 cups dehydrated strawberries.

HOW TO DEHYDRATE STRAWBERRIES

Steps:

• Wash the fresh strawberries and cut the caps off.
• Cut the strawberries into 1/4 inch thick slices.
• Arrange the strawberry slices on the trays of a food dehydrator. Leave about 1/4 inch of space between each of the strawberry slices. Do not allow the pieces of strawberry to touch.
• Place the lid on the dehydrator and turn it on. My dehydrator runs at one temperture. If the model you are using has an option to set the temperture follow the manufacturers instructions.
• Allow the dehydrator to run from 6 to 12 hours or until the strawberry slices are completly dry and no longer wet or sticky to the touch.
• Every couple of hours switch the trays by moving the top trays to the bottom which is closer to the hot air that is circulating from the bottom.
• Once the strawberry slices are completly dry turn off the dehydrator and allow the strawberry pieces to cool completely before storing in air tight containers.

OVEN DRIED STRAWBERRIES

Steps:

• Preheat oven to 350° F.
• Line 2 small baking sheets with parchment paper.
• Place the strawberries in a colander and rinse under cold running water.
• Remove excess moisture.
• Remove hull from strawberries.
• With a sharp knife, slice each strawberry 1/8 of an inch thick (or thinner).
• Place strawberry on parchment paper. Do not allow strawberries to touch each other.
• Reduce oven temperature to 200°F and place the strawberries in the oven.
• Bake until the strawberry tops are dry. Take a peak after an hour or so just to check how they are getting along. This can take anywhere up to 2 hours depending on how thick the strawberries were sliced.
• Flip the strawberries. You may need to peel the strawberries off the parchment paper. Work quickly as they harden once they cool down.
• Place the baking sheets back in the oven for another 45-60 minutes. Verify every 10 minutes or so to make sure they don't get burnt.
• Remove from the oven and loosen them form the parchment paper.
• Allow to cool down and enjoy. They are best the day they are made.

DEHYDRATED STRAWBERRIES

Steps:

• Preheat the oven to 175 degrees, and line 2 baking sheets with parchment paper.
• Thinly slice the strawberries about ¼ inch thick, and arrange them in a single layer on the baking sheets. The slices should be uniform in thickness, but if you end up with some thicker slices, put them on the outside of the baking sheet, with thinner slices in the middle.
• Bake the strawberries in the oven for about 3 hours, or until they're dehydrated but not rock solid. Rotate the trays halfway through the bake time (after 1½ hours) for even dehydrating. (Alternately, dehydrate the berries in a dehydrator for 5 to 15 hours.)
• Carefully remove the strawberry chips from the baking sheets by gently peeling them off. Transfer them to a cooling rack, and let them cool completely before storing. (You may find that some of the strawberry pieces are dehydrated, while others still have quite a bit of moisture left in them. Remove the pieces that are done, and keep checking on the rest of the batch in the oven every ten minutes until they're all ready. It may take up to an extra hour for the largest pieces to be done.)
• These dried strawberries can be stored in an airtight container at room temperature for at least two weeks. If they're completed dried out, they can be stored for a long time. (Yields 1 1/3 cups)

HOMEMADE OVEN-DRIED STRAWBERRIES

Steps:

• Preheat oven to 200°F. Line a rimmed baking sheet with a silicone baking mat. Arrange strawberries, cut-side down, on the prepared baking sheet; bake until completely dry, about 4 hours, flipping once halfway through bake time.
• Remove from oven and let cool completely on the baking sheet, about 20 minutes.