Strawberries are my favorite berry. I adore them. I could eat strawberries for breakfast, lunch, dinner and dessert any day of the week. I dehydrated 8 lbs of them a few weeks ago and my kids are now eating them like chips. I am not a huge fan of them dry, but I am seeing lots of potential for winter salads and desserts, provided they rehydrate well.
I have yet to play with rehydrating them, since we’ve had an abundance of fresh ones available recently. As far as I’m concerned, fresh is always going to be best with any produce item. So, I’ve been making the most of the strawberry season while it is here.
As far as the dehydrating goes, wash the berries and remove the tops. Don’t throw them away! Freeze the tops and toss them into your smoothies, I swear that you won’t taste anything but strawberries.
I used an egg slicer to make even slices. The slicer made quick work of cutting up all the berries. Here are the finished berries waiting for the dehydrater.
Spread them out across the trays in a single layer. Spray them with lemon juice before dehydrating or they will turn a dark brown color once they are dry. However, if you’d care to learn from my experience, do not get crazy with the sprayer. They don’t require much lemon juice and too much lemon will make them more tart than usual.
Once they are dry, store them in jars. This jar contains 4 pounds of strawberries. It still boggles my mind how much everything shrinks.
I am looking forward to trying these in smoothies and salads very soon!