Line two baking sheets with parchment paper. Set aside.
Slice strawberries into quarters and lay cut side down onto the parchment-lined baking sheet. Leave a little space in between; do not overlap.
Bake for 2 hours. Remove from oven and slide the parchment off the baking sheet onto a counter.
Line each baking sheet with new parchment paper.
Carefully lift the partially dried strawberries off the used parchment and place them onto the new parchment paper. Be sure that the previously cut sides which were facing down are now facing up.
Return to oven and bake for 1 more hour or until strawberries are completely dry.
Allow the strawberries to cool and transfer to a clean mason jar with a lid. Dried strawberries will last at room temperature for up to 6 months. (Keep the jars in a dark pantry for longer shelf life and to retain the deep red colour. Dried fruit is sensitive to sunlight and can lose it's colour and fresh flavour.)