Recipe and photos by Launie Kettler
You know what season it is just by pulling into a farm stand, rolling down the window and inhaling deeply.
You know what season it is by walking into a grocery store produce section and taking a good long sniff when you clear the automatic doors.
Yes, it’s strawberry season!
We don’t know what it is this year, but the strawberries are so aromatic that they’re nearly intoxicating.
Which of course means that you want to use and or preserve these sparkling jewels of summer.
And there are as many ways of using/preserving strawberries as there are individual berries in a quart box!
If you want to do a little carpe diem and just jump right in and use the strawberries immediately, you can never go wrong with a strawberry tart, cake, pie, shortcake, a crisp, or even chocolate covered strawberries.
Also, never deny the righteous strawberry a chance to walk on the savory side by turning it into sauce for chicken. And of course you can make delicious jams or jellies with your strawberry bounty.
But, we’re giving you another option, just for fun.
Have you ever considered drying your strawberries? Contrary to popular belief, dried fruit is just as healthy and nutritious as fresh fruit, especially when you make it yourself! So go ahead and imagine a wonderful little nugget of flavor topping off your strawberry or chocolate ice cream.
Or, you could throw them in some trail mix for a pop of color. You could also put them in oatmeal, in an energy bar, or even use as a topping for a strawberry cake!
Dehydrated strawberries are something that you never knew you needed to have on hand, until you do have them on hand.
And, when it comes to storing these wonderful little bites of flavor, you can store them at room temperature for up to 3 days. But, that’s not how we roll. We place our dehydrated strawberries in a freezer safe container, where they’ll be great for up to 3 months – plus, they thaw within seconds of hitting room temperature, so you’ll always have them at the ready!
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Easy Oven Dried Strawberries
About the Author
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.