Cut off the green, leafy tops of the strawberries and slice them lengthwise
Place the slices in a bowl and mix with the lemon juice. This will minimize discoloring throughout the drying process.
Lay the strawberries on a sheet pan with a little bit of space in between each one
Dry them for approximately four hours. Open the oven for a minute every hour or so to allow the humid air to escape. They are done when they have shrunk in size and are thoroughly dry. Some may not be hard and crisp, but that is ok.
Store the strawberries in a covered jar
Use Non Stick Options: Definitely use a Silpat or a Copper Mat. I made the mistake of drying these straight on the sheet pan, and it was virtually impossible to turn them over. This also allows you to cut them thinner as they will release from the pan. Texture When Finished: Slightly sticky/chewy texture is fine and nothing to worry about. Oven Temperatures: Every oven is different, so please monitor yours if it cooks faster or slower. My new oven runs almost 10 degrees hotter than what it should so I like to caution readers. Storage: They will last 1-2 years. You just need to keep them airtight and eat them as you wish. No refrigeration is needed.
Air Fryer Directions
You will prep your strawberries the same way. The air fryer needs to be at 175-180 degrees. Then you will lay berries in a single layer, for 30 minutes. Use tongs and flip them over and cook for another 30 minutes to an hour until the berries are fully dried. The cook time will depend on your thickness of the berries.