Baked Strawberries are one of the easiest ways to use up extra strawberries. This no-fuss one-ingredient recipe uses a low oven temperature to slowly dry the berries, creating a naturally sweet treat. Slice them thinner for crispy strawberry chips or a little thicker if you prefer them chewy.
Baked Strawberries Recipe Essentials
- 🍽️ Course: Snack
- ⏱️ Cooking Time: 2-4 hours baking
- 🍴 Servings: 4
- 🍓 Flavor Profile: Naturally sweet, concentrated strawberry flavor with either a chewy fruit-leather texture or crispy chip-like crunch.
- 🍨 Best Served With: Yogurt, oatmeal, cereal, or enjoyed as a naturally sweet snack.
- 🧊 Make Ahead?: Yes, they can be made in advance, though crispy strawberries may soften slightly over time.
Summarize and Save This Content On
One summer, I ended up with more strawberries than I knew what to do with and stumbled across the idea of drying them in the oven. It's become one of my favorite ways to use up extras when I'm not in the mood to make a complicated dessert.
I've made them both chewy and crispy over the years, and while they're delicious either way, the crispy version is the one I keep coming back to.
If you're looking for different ways to enjoy fruit, try these air-fried apples and enjoy smoking pineapple for a treat that's full of flavor.
Why You'll Love This Recipe
- There is no added sugar: This is a one-ingredient healthy snack without any added sugar!
- Kids love it: Even kids and picky eaters enjoy these crunchy roasted strawberries.
- It's a budget-friendly alternative: The cost to make these slow-baked strawberries is much lower than purchasing dried strawberries.
Ingredients
All you need for this dried strawberries recipe is the fresh berries. The oven does all the work!
- Strawberries: Ripe, firm strawberries are the best choice, but very ripe ones also work. About 1-2 lbs of strawberries make 1-2 cups of baked strawberries. I use fresh berries in this strawberry simple syrup.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mixed berry: Swap half of the strawberries with raspberries or blueberries to make a mixed berry version.
- Add honey: Toss the strawberry slices with a drizzle of honey to make them even sweeter with floral notes.
- Use an air fryer: Try making them in an air fryer. Cook them at 175°F for the same amount of time as in the oven, or on the dehydrator setting if your model has it.
How to Make Baked Strawberries
All you need are the two steps below to make these healthy baked strawberry snacks!
Step 1: Wash and slice the strawberries. Start by washing and drying the strawberries before removing the stems and slicing them into ¼-inch slices.
Step 2: Bake and cool. Arrange them in a single layer on the baking sheet and bake them for 2-3 hours, flipping them halfway. Once cooled, sprinkle them on top of some rhubarb ice cream.
Expert Tips
- Leave the oven door open slightly: Prop open your oven door with a wooden spoon to get the strawberries even crispier, if desired.
- Don't skip flipping the berries: The flipping step is crucial for the berries to dry evenly, so don't skip it!
- Allow them enough time to cool: You won't see the final texture of the strawberries until after they've had time to cool. They firm up as they cool and become chewier or crispier, depending on the thickness of the slices.
- Slice with a mandoline: For even thickness, try slicing them with a mandoline. It's much easier than using a knife.
- Storage directions: Keep your baked strawberries in an airtight container at room temperature for up to 2 days or up to a week in the fridge if you want them to be chewy. For crispy strawberries, store them in a loosely sealed container at room temperature to prevent moisture.
These dried jalapenos are baked the same as these dried strawberries in the oven!
Serving Suggestions
- Dessert topping: Sprinkle some of these baked strawberries on top of your favorite dessert, like a pudding cup or some ice cream, like this Oreo ice cream.
- Breakfast topping: Add them to a Belgian waffle, yogurt parfait, or on a smoothie bowl for some crunch.
- Baked good mix-in: Stir ½ cup of crushed oven-fried strawberries into the batter for these apple crisp muffins.
Baked Strawberries Recipe FAQs
Too much moisture can prevent your strawberries from getting crispy. I highly recommend patting the slices dry with paper towels before putting them on the baking sheet. I also suggest not cutting them too thick because that can make them more chewy than crispy.
The edges of the slices will be dry and no longer wet or shiny. They will be pliable for a chewy result or slightly stiff for a crispy result.
You can, but they must be completely thawed and patted dry first. The texture will vary and lean more towards chewy and harder to get crispy because of the extra water.
Yes, you can use a silicone mat instead. Even with cooking spray or foil, the baked strawberries can still stick to the pan, so using parchment or silicone is the best option to avoid sticking.
More Easy Strawberry Recipes
Do you like strawberry recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Baked Strawberries
Ingredients
- 2 pounds fresh strawberries
Instructions
- Prepare a baking sheet by lining it with parchment paper.
- Wash and thoroughly dry the strawberries, then remove the stems.
- Slice strawberries into ¼-inch thick slices for crispier chips or halve (or thick-slice about ½-inch) for a chewier texture.
- Arrange the strawberries in a single layer on the prepared baking sheet, making sure they are not overlapping.
- Place the baking sheet in a 200°F oven.
- Bake ¼-inch slices for 2-3 hours, flipping halfway through, until they are dry and slightly crisp.
- Bake thicker slices or halves for 3-4 hours, flipping halfway through, until they are shriveled and chewy but still slightly soft in the center.
- Remove from the oven and let the strawberries cool on the pan for 10 minutes, where they will firm up further as they cool.
Notes
- If your strawberry slices aren't getting crispy, make sure they're patted dry before baking and sliced thinly. Excess moisture and thicker slices can keep them soft and chewy.
- Check the strawberries near the end of baking. They should look dry rather than shiny, with pliable slices for a chewy texture or slightly stiff slices for a crispier result.
- Let the strawberries cool completely before judging the texture. They will continue to firm up as they cool, becoming chewier or crispier depending on their thickness.
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