Wash and dry strawberries thoroughly.
Remove the hull with a small, sharp knife.
Slice into pieces about 1/4 inch (1/2 cm) in thickness.
Place on dehydrator racks.
Turn on the dehydrator to 60˚C or 140˚F.
When the strawberries are no longer moist they are done. They should be leathery, chewy or crispy. This could take anywhere from 12-24 hours depending on the size and thickness of your strawberries.
Place dried strawberries in a ziplock bag and in the freezer for 48 hours.
Remove from freezer and store in glass jars, leaving a little room at the top.
Shake daily for the first week and store in a cool, dark place.
Oven method: Instead of placing on dehydrator racks, place on lined baking trays. Turn oven to the lowest temperature and prop the door open. Turn the strawberries over after about 7 hours. When dried, follow the rest of the steps above.