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Strawberry rollups really couldn't be any easier to make. All it takes is 2 ingredients and a few minutes of prep to turn out a better version of one of your favourite childhood snacks. It doesn’t matter if you’re a kid or a grown up, you’re going to luv them. These healthy homemade strawberry roll ups are basically just pureed and dehydrated fruit – there’s no artificial colours, flavours, corn syrup or any other weird ingredients. And bonus, apart from dehydrating fresh strawberries straight up, rollups are a great way to preserve all those fresh summer strawberries.
Technically you could make strawberry rollups with just one ingredient…100% strawberries, because if the puree isn’t too tart, you can skip adding sweetener altogether. The type of sweetener and the amount is a personal preference, so adjust it to your liking.
Adding lemon juice is also optional. In theory, the acid helps to prevent the fruit darkening over time but we doubt these yummy rollups will last long enough to need it. We made a batch with and without adding lemon juice and it made no noticeable difference.
You can use frozen strawberries for this recipe, just make sure to thaw them and remove all excess water before processing.
3 punnets (750 grams) of strawberries*
2 teaspoons honey, maple syrup, coconut sugar or sweetener of your choice (may need less or more depending how sweet your strawberries are)
1 tablespoon of lemon juice (optional)
*750 grams will fill 4 x silicon rollup trays. The water content of strawberries varies, so you may have a little bit of puree left over. Feel free to start with 2 punnets and monitor the capacity.
1. Wash and thoroughly dry the strawberries. It is important not to have any additional water in the puree.
2. Remove the stems from the strawberries and cut away any rotten or damaged areas.
3. Place the strawberries in the Vibe Blender jug with the sweetener.
4. Blend on ‘smoothie’ mode for approx. 40 seconds or until the seeds are no longer visible in the puree. Note: some blenders will not have the power to pulverise the seeds.
5. Set the silicon rollups sheets on the Breeze food dehydrator trays.
6. Pour the strawberry puree into the sheets. Use a spoon or spatula to work the mixture into the corners. Fill the sheet to capacity with an even coverage. You don't want the mixture to be too thin or too thick in the middle.
7. Place the trays in the dehydrator and set the temperature to 50°C / 122°F and the time to 10 hours to check in. If the centre is still wet or they feel sticky to touch, switch the dehydrator on for another 2 hours. We set the temperature low and slow to avoid the fruit puree cracking as the moisture evaporates. Fruit leather will just be a bit tacky and will peel away from the silicon tray easily when they are sufficiently dried. The finished strawberry leather may have some crack lines. Some strawberries just have more water than fibre. They will roll all the same and taste delicious.
8. Lay the strawberry leather onto baking paper to avoid it sticking together and cut each leather lengthways in half with scissors.
9. Stack them or roll them, then store in an airtight jar or container.
10. Strawberry rollups can be stored at room temperature for a few months, although we doubt, they will last that long!
If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife on Instagram.
