Dried strawberries are made by removing water through evaporative heating, preserving their nutritional value and making them sweeter. They can be made at home using a dehydrator, oven, or sun-drying. Commercial versions may contain high-fructose corn syrup and chemical preservatives. Making them at home is cheaper and requires no artificial sweeteners or preservatives. The easiest method is using an electric dehydrator, but they can also be made in an oven or sun-dried.
Dried strawberries are strawberries that have had most, or all, of their water removed through evaporative heating. Strawberries that still retain some moisture may appear deflated, but have a soft texture. Totally dried strawberries will be hard and brittle. The first type of dried berries usually comes from drying whole fruits, while the second type comes from drying sliced fruit. Home cooks can prepare both types of dried berries with a dehydrator, in the oven, or by drying in the sun.
The process of drying strawberries not only preserves them for several months but also helps the berries retain their nutritional value. Strawberries contain high concentrations of vitamin C, folate and potassium, all of which are sealed when dried. Dehydration also concentrates the sugars in strawberries, making them sweeter than fresh berries. Both soft and crunchy dried strawberries are popular additions to ice cream mixes, cereals, parfaits and granola.
Although manufacturers make dried strawberries for sale in grocery stores, some versions may contain high-fructose corn syrup, an ingredient some people find off-putting. Commercially produced dried strawberries also sometimes contain chemical preservatives, and organic versions can be very expensive. Those who want to try dried strawberries may want to make a few batches at home. The process is usually cheaper than buying it and requires no artificial sweeteners or preservatives.
Making dried strawberries at home starts by washing them under cold running water and cutting off the leafy caps. Cooks should also trim away the white meat around the caps, as this meat rarely has much flavor and can sometimes be unpleasantly tart. After discarding the caps, slice the strawberries over a bowl containing lemon juice or water mixed with ascorbic acid. This acid can be obtained at baking stores, although a crushed vitamin C tablet can be substituted. This acid bath generally prevents the strawberry slices from turning brown and preserves the flavor while drying.
Many home cooks believe that using an electric dehydrator is the easiest drying method. For most dehydrators, simply place the strawberry slices on the slotted trays that come with the machine, slide them into place, and turn on the machine. Most models take about 12 hours to completely dry the berry slices. Some versions allow the owner to change the temperature, but most only heat up to about 118°F (48°C), which is typically the ideal temperature for drying fruit.
The second method of making dried strawberries only requires an oven. For this method, the home cook generally lays the strawberry slices on parchment-lined cookie sheets and slides them into an oven no hotter than “hot.” The cook must then open the oven door slightly so that air can flow around the berry slices. Although this method of drying only takes about six hours, it is usually not energy efficient and can result in strawberries being burned without supervision.
The third method involves drying in the sun. While this is typically the most energy efficient drying method, it also takes the longest time and requires very specific weather conditions. The outside temperature should be no lower than about 80-85°F (about 27-30°C) and the days should be sunny and dry. Cooks who use this method usually spread the slices on a piece of clean window screened over a reflective aluminum foil. The flash reflects heat onto the strawberries, while the spaces between the screen and the flash allow for airflow. This method can take up to 24 hours, depending on weather conditions.
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