Start by pre-chilling your freeze dryer for at least 30 minutes.  

Slice your strawberries into uniform pieces, ideally about ¼ inch thick to encourage fast and even drying.  (Slicing is optional, and you can freeze dry whole strawberries, it’ll just take longer.  Diced chunks or strawberry puree also works.)  

Place the strawberries on the trays in a single layer.  Silicone mats or parchment underneath the fruit helps prevent sticking and makes cleanup a bit easier.

Once the freeze dryer is pre-chilled, load the trays into the freeze dryer.  (If you have a large deep freeze and can pre-freeze the fruit on the trays, that’ll make the freeze dryer cycle shorter, but that’s optional.)

Next, close the door, and click “continue” to turn the machine on for a full freeze-dryer cycle. It should take about 20 to 24 hours to complete, but will vary based on the size of the fruit, moisture levels and whether or not you’ve pre-frozen the fruit.

When the cycle is complete, open the machine and check to make sure the strawberries are completely freeze dried. If not dry, add a few hours extra dry time. If dry, remove the trays from the machine and pack for storage.

Set the machine to defrost and allow it to defrost as you store the freeze-dried strawberries in airtight containers.

For long-term storage, freeze-dried strawberries should be stored in mylar pouches with oxygen absorbers. If properly stored, it should keep for 30+ years. For short-term storage of 1 year or less, a mason jar with a tight sealing lid will work just fine. Refrigerate the strawberries once rehydrated.

To rehydrate the freeze-dried strawberries, cover them completely in a bowl with warm water and allow them to soak for 20 to 30 minutes.  Drain and use as your recipe requires in place of fresh strawberries.  Rehydration is optional, and I think freeze-dried strawberries are best just as is for a snack or cereal topper, rather than rehydrated.