Dried Strawberries
A simple, honest way to preserve the best of strawberry season — sweet, chewy, and made with nothing but fresh fruit from the farm.
When the strawberry patch gives you more than you can possibly eat — and if you've ever grown your own, you'll know that feeling — dehydrating them is one of the most satisfying things you can do with the surplus. There is something almost magical about taking a perfectly ripe berry at its peak and preserving all of that sweetness and flavour into something you can tuck into a jar and reach for months later, long after the season has passed. These are the strawberries from our own patch here at The Werombee Hive, and knowing exactly where they came from, and how they were grown, makes every little slice feel like something worth saving. No preservatives, no added sugar — just fruit, low heat, and a little time. Exactly the way it should be.
Servings:
12 Slices
Prep Time:
5 Minutes
Rise Time:
2 -3 Hours
Cook Time:
45 Minutes
INGREDIENTS
500 grams fresh ripe strawberries
INSTRUCTIONS
Wash, hull and slice: Gently rinse 500 grams fresh ripe strawberries, under cool running water and lay out on a clean tea towel to air dry for 10 minutes. Remove the green leafy tops and hull with a small paring knife. Slice each berry into thin rounds, roughly 5mm (¼ inch) thick. Try to keep the slices as uniform as possible — consistency is the key to even drying.
Dehydrator method: Arrange the slices in a single layer on your dehydrator trays, leaving a little space between each one to allow air to circulate freely. Do not overlap. Set the dehydrator to 57°C and dry for 6–360 minutes checking from the 6-hour mark onwards. Smaller, thinner slices will be ready sooner. The strawberries are done when they feel leathery and no longer sticky, and snap cleanly when folded in half.
Oven method: Preheat your oven to its lowest setting — ideally around 60–70°C. Line baking trays with baking paper and arrange the strawberry slices in a single layer. Place in the oven and dry for 3–180 minutes flipping the slices gently every hour or so. Prop the oven door open slightly with a wooden spoon to allow moisture to escape — this makes a real difference. Check regularly from the 3-hour mark. They are ready when they feel dry to the touch, slightly leathery, and no longer sticky.
Cool completely: Remove from the dehydrator or oven and allow to cool completely at room temperature — at least 30 minutes. Do not rush this step. The slices will firm up further as they cool, and any warmth trapped in a sealed jar will ruin the batch.
Store: Transfer to a clean, sterilised airtight jar or mason jar. Store in a cool, dark place for up to 6 months. In the first few days, give the jar a gentle shake once a day — if you notice any moisture on the inside of the glass, pop them back in the dehydrator or oven for another hour and let cool again before resealing.
Notes
The riper and more flavourful your strawberries are going in, the better the result coming out — bland berries will not improve with drying, so use the best ones you have. Slice as evenly as possible so everything dries at the same rate. Always cool completely before storing — warm fruit trapped in a jar will create moisture and spoil the batch. Store in a sterilised airtight jar or mason jar in a cool, dark place for up to 6 months.
What to Make with Them
Once you have a jar of dehydrated strawberries on the shelf, you'll find yourself reaching for them more than you'd expect. Here are some of our favourite ways to use them here at The Werombee Hive:
Stir them into your morning oats or porridge — they rehydrate gently in the heat and give you little pockets of concentrated strawberry sweetness without any added sugar.
Crumble over yoghurt and a drizzle of Stuart's honey — simple, beautiful, and the kind of breakfast that makes a slow morning feel like something special.
Add to a grazing board — tuck a small handful alongside aged cheddar, crackers, and a spoonful of creamed honey. The sweet-salty combination is quietly impressive.
Stir through your Honey Biscuit dough before baking for a fruity twist on a farm favourite.
Drop a few slices into a cup of tea — they soften slowly and add a gentle natural sweetness. A beautiful alternative to sugar on a cold afternoon.
Blend into a smoothie — a small handful adds flavour, colour, and a lovely natural sweetness without needing fresh fruit.
Grind into strawberry powder — pop fully dried slices into a food processor and blitz until fine. Stir into icing, dust over pancakes, or mix through whipped cream for a natural pop of colour and flavour.
Give them as a gift — a small mason jar of dehydrated strawberries tied with twine alongside a jar of homemade strawberry jam is on
