These homemade strawberry fruit roll-ups are made with just 3 simple ingredients and taste a million times better than store-bought! Perfect for clean snacking, lunchboxes, or just because you’re craving something sweet and fruity.
Okay, so here’s the thing—I never thought I’d be that person making fruit roll-ups from scratch. But then I tried one of these homemade strawberry rollups, and honestly? There’s no going back to the plasticky store-bought kind. These are naturally sweet, perfectly chewy, and you know exactly what’s in them (spoiler: just fruit, honey, and a squeeze of lemon).
Table of Contents
Why You’ll Love This Recipe
This is one of those foods to make homemade that’ll make you feel like a total kitchen genius, even though it’s ridiculously simple. We’re talking three ingredients, minimal effort, and maximum flavor.
These roll-ups are naturally gluten-free, dairy-free, and perfect for anyone who wants homemade clean snacks without all the weird additives. Plus, they’re way more fun to eat than regular fruit. Just me? I don’t think so.
3-Ingredient Homemade Strawberry Fruit Roll-Ups
Equipment
- Food processor or blender
- Sheet pan
- Parchment paper
- spatula
- Scissors or pizza cutter
Ingredients
Fruit Base
- 3 cups strawberries frozen (thawed), or fresh
Sweetener
- 3 tablespoons honey
Flavor Enhancer
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to somewhere between 140 and 170 degrees F, as low as it’ll go. Line a sheet pan with parchment paper and set it aside.
- Toss your strawberries, honey, and lemon juice into a food processor or blender. Hit blend and watch it all turn into a gorgeous, vibrant red puree. Blend until it’s completely smooth, no chunks allowed.
- Pour that beautiful fruit mixture onto your lined sheet pan. Grab a spatula and spread it out evenly to about ⅛ to ¼ inch thick. Take your time here—an even layer means even drying.
- Pop that sheet pan into your preheated oven and let it hang out for 4 to 6 hours. The middle shouldn’t be tacky anymore when you touch it. It should feel dry and slightly leathery, but still pliable.
- Once your fruit leather is done, let it cool completely on the pan. When it’s totally cool, carefully peel it off the parchment paper.
- Grab some clean scissors or a pizza cutter and trim off any uneven edges. Then cut the whole thing into 1-inch wide strips. Enjoy!
Notes
Ingredients
Here’s everything you need to make these beauties:
| Ingredient Category | Ingredients |
|---|---|
| Fruit Base | 3 cups strawberries (frozen and thawed, or fresh) |
| Sweetener | 3 tablespoons honey |
| Flavor Enhancer | 2 tablespoons lemon juice |
Yep, that’s it. Seriously. Just three things standing between you and the best homemade strawberry rollup you’ve ever tasted.
Step-by-Step Instructions
Getting Your Oven Ready
First things first—preheat your oven to somewhere between 140 and 170 degrees F. Basically, as low as it’ll go without just being “off.” This isn’t baking; it’s more like gently convincing the moisture to leave the building.
Line a sheet pan with parchment paper and set it aside. Trust me on the parchment paper—it’s non-negotiable unless you want to spend an hour scraping strawberry cement off your pan later.
Blending the Magic
Toss your strawberries, honey, and lemon juice into a food processor or blender. Hit blend and watch it all turn into this gorgeous, vibrant red puree. The lemon juice isn’t just there for fun—it brightens up the strawberry flavor and helps preserve that pretty color. Blend until it’s completely smooth, no chunks allowed.
Quick tip: If you’re using frozen strawberries, make sure they’re fully thawed first. You want them juicy, not icy.
Spreading the Love
Pour that beautiful fruit mixture onto your lined sheet pan. Now comes the fun part—grab a spatula and spread it out evenly to about ⅛ to ¼ inch thick. Think “fruit leather,” not “fruit pancake.” You want it thin enough to dry properly but not so thin it gets crispy like a chip.
Take your time here. An even layer means even drying, which means every bite is perfect. No soggy middles or over-dried edges.
The Waiting Game
Pop that sheet pan into your preheated oven and let it hang out for 4 to 6 hours. Yeah, I know—that sounds like forever. But here’s the thing: low and slow is the name of the game. You’re basically dehydrating the fruit, not cooking it.
How do you know when it’s done? The middle shouldn’t be tacky anymore when you touch it. It should feel dry and slightly leathery, but still pliable. Don’t rush this part—patience equals perfection.
Heads up: The exact time depends on your oven temp and how thick you spread the mixture. Just check on it every hour or so after the 3-hour mark.
Cooling and Cutting
Once your fruit leather is done, let it cool completely on the pan. Don’t skip this step or you’ll end up with a sticky mess on your hands (literally). When it’s totally cool, carefully peel it off the parchment paper.
Grab some clean scissors or a pizza cutter and trim off any uneven edges. Then cut the whole thing into 1-inch wide strips. You can roll ’em up, twist ’em, or just stack ’em—however you want to store or serve them.
And that’s it! You just made your own strawberry rollup from scratch. Told you it was easy.
Expert Tips & Tricks
Choosing Your Strawberries
Fresh or frozen both work great here. Frozen berries are actually super convenient because they’re already prepped and usually cheaper. Just make sure to thaw them completely and drain any excess liquid before blending. Fresh strawberries should be ripe and sweet—taste one first to check.
Honey Alternatives
Not a honey fan? You can swap it for maple syrup or agave nectar. The sweetness level might change slightly, so taste your mixture before spreading and adjust if needed. Some strawberries are naturally sweeter than others, so use your judgment.
Getting the Thickness Right
Too thick and it’ll take forever to dry (and might stay gummy in the middle). Too thin and it’ll be brittle and break easily. Aim for that sweet spot around ¼ inch. If you’re not sure, err on the thinner side—you can always make them thicker next time.
Oven Temperature Matters
Every oven is different. Some run hot, some run cool. If yours only goes down to 170°F, that’s fine—just keep a closer eye on things and maybe reduce the time a bit. If you’ve got a dehydrator, you can absolutely use that instead at 135°F for about 6-8 hours.
Delicious Variations
Berry Blends
Mix it up with different berries! Try half strawberries and half raspberries, or add some blueberries to the mix. Each berry brings its own flavor and color—it’s like making edible art. Check out this blueberry pistachio spring salad for more berry inspiration.
Tropical Twist
Want to get fancy? Add a splash of pineapple or mango to the strawberry base. It gives you this incredible sweet-tart flavor that’s seriously addictive. Plus, the color turns out gorgeous.
Spice It Up
A tiny pinch of cinnamon or a drop of vanilla extract can add some really nice depth. Don’t go overboard—you want to enhance the strawberry flavor, not cover it up.
Troubleshooting Common Issues
My Roll-Ups Are Still Sticky
This usually means they need more time in the oven. Pop them back in for another 30 minutes to an hour and check again. The center should feel dry to the touch, not tacky.
They’re Too Brittle
You might have spread them too thin or dried them too long. Next time, make them slightly thicker and check earlier in the drying process. You want leathery and flexible, not crispy.
Uneven Drying
This happens when the mixture isn’t spread evenly. Take extra care when spreading to make sure it’s the same thickness all over. Also, rotate your pan halfway through baking if your oven has hot spots.
Storage & Reheating
| Storage Method | Instructions | Duration |
|---|---|---|
| Room Temperature | Roll up strips in parchment paper and store in an airtight container in a cool, dry place | Up to 2 weeks |
| Refrigerator | Same as above, stored in the fridge for extra freshness | Up to 1 month |
| Freezer | Wrap individually in parchment, then place in a freezer-safe bag or container | Up to 3 months |
Reheating: These are meant to be enjoyed at room temp or cold, so no reheating needed! If they’ve been in the fridge or freezer, just let them come to room temperature for the best texture.
No-Waste Kitchen Idea: Save those trimmed edges! Chop them up and toss them into yogurt, oatmeal, or smoothies for a burst of fruity flavor.
Nutrition Information
Here’s the nutritional breakdown per roll-up (based on cutting the batch into 12 strips):
| Nutrient | Amount |
|---|---|
| Calories | 25 |
| Total Fat | 0g |
| Sodium | 1mg |
| Total Carbohydrates | 7g |
| Dietary Fiber | 1g |
| Sugars | 6g |
| Protein | 0g |
These numbers can vary based on the exact strawberries and honey you use, but you get the idea—they’re a pretty guilt-free snack!
3-Ingredient Homemade Strawberry Fruit Roll-Ups FAQs
Can I use a dehydrator instead of the oven?
Absolutely! A dehydrator actually works great for this. Set it to 135°F and plan for about 6-8 hours of drying time. The result will be pretty much the same as the oven method, maybe even a little more consistent.
Do I have to use honey?
Nope! Maple syrup, agave, or even a little coconut sugar dissolved in water works fine. Just keep in mind that different sweeteners have different levels of sweetness, so taste and adjust. You could even skip the sweetener entirely if your strawberries are super ripe and sweet, though they won’t be quite as flavorful.
How do I know when they’re completely done?
Touch the center of the fruit leather—it shouldn’t feel sticky or wet at all. It should feel dry and slightly tacky, like touching a Post-it note. The edges will dry faster than the middle, so always check the center. When you can peel it off the parchment easily without it sticking, you’re good to go.
Can I make these with other fruits?
For sure! Raspberries, blueberries, mangoes, peaches, or even mixed berries all work beautifully. Some fruits have more water content than others, so drying times might vary. Just stick with the “no longer tacky” rule and you’ll be fine. If you love experimenting with fruit, you might also enjoy this strawberry shortcake cake.
Make These Your New Go-To Snack
These 3-ingredient homemade strawberry fruit roll-ups are proof that the best things in life really are simple. They’re naturally sweet, perfectly chewy, and so much better than anything you’ll find in the snack aisle. Plus, you can feel good about giving them to your kids (or yourself—no judgment here).
Try pairing them with this slow cooker garlic butter beef for a fun lunch combo, or pack them alongside this nutritious meal prep egg roll bowl for a balanced meal. They also make an awesome addition to party spreads—try serving them next to 7-layer dip or spinach artichoke dip for variety.
So what are you waiting for? Grab those strawberries and get rolling! Make a batch this weekend, share your results on Pinterest, and let me know how they turn out in the comments. I love hearing about your kitchen adventures—especially when they involve homemade clean snacks that actually taste amazing. Happy snacking!
