Carefully remove the green leaves and pith core of the strawberries. Cut in half.
Blend together the strawberries, sugar, and lemon juice until smooth.Tip: If you prefer a smoother fruit leather the seeds may be strained out. However, this will also significantly reduce the recipe yield.
Thinly spread the purée out and cook for 3 hours until fruit leather is formed, You can use either of two methods:Option 1 – Dehydrator: Using the dehydrator solid sheets, thinly spread the strawberry purée about 2 mm thick until all the pure is used. Set the temperature to about 170 degrees F (75 degrees C) and set the timer for 3 hours.Option 2 – Oven: Divide the purée between two large baking trays lined with silicone baking mats. Spread with a spatula to create an even layer. Bake for 3 hours in an oven set to 170 degrees F (75 degrees C) or until the fruit leather is no longer sticky. Rotate the pans halfway through.
Transfer the fruit leather to a cutting board to slice into strips a size of your preferred thickness.
Lay the fruit leather strips on sheets of baking paper a little wider than the fruit leather and gently roll up.