3-Ingredient Homemade Strawberry Fruit Roll-Ups
Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. These homemade strawberry fruit roll ups are the perfect answer when you want snack-time nostalgia without the weird ingredients or the price tag. I promise you will feel like a kid again and also like a tiny chef who did something impressive. If you love quick sweets, you might also enjoy my 5-minute fruit smoothie bowl for another speedy treat idea.
Why This Recipe is Awesome
Look, this recipe is basically cheat code for snack happiness. It uses three real ingredients and zero mystery additives. It is so idiot proof that even if you burn other stuff regularly you will still nail this. Want to feel clever without trying too hard? This is it.
Other perks
- Portable snack that beats a granola bar ninety nine percent of the time.
- You control the sugar. Use honey or swap if you must.
- Great for lunchboxes, road trips, and impressing people who assume you only microwave frozen pizza.
Also, if you like making simple, no fuss desserts, you might have fun trying a buttery cookie idea like my 3-ingredient butter cookies sometime. Trust me, less is more when it comes to joy.
Ingredients You’ll Need
- 3 cups strawberries (frozen (thawed), or fresh)
Funny note yes you can use frozen because you are not a monster. Thaw them first unless you want your blender to cry. - 3 Tbsp honey
Use runny honey or microwave the jar for a few seconds so it behaves. - 2 Tbsp lemon juice
Fresh if you can, bottled if you are short on time or patience.
Step-by-Step Instructions
- Preheat oven to 140 to 170 degrees F, or as low as your oven will go. Line a sheet-pan with parchment paper, and set aside.
- Add strawberries, honey, and lemon juice to food processor or blender, and blend until smooth.
- Pour fruit mixture onto the lined sheet-pan and spread out to about ⅛ to ¼ inch thick.
- Place in the oven for 4 to 6 hours (depending on your oven temp), until the middle is no longer tacky.
- Cool completely, and then remove from the sheet-pan. With clean scissors or a pizza cutter, trim off edges then cut into 1-inch wide strips.
- Enjoy!
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven rookie mistake. Low heat matters for texture.
- Spreading the puree too thick or too thin. Too thick and it never dries. Too thin and it crisps into shards. Aim for about ⅛ to ¼ inch.
- Skimping on the lemon juice. It brightens the flavor and stops the roll ups from tasting flat.
- Skipping the parchment paper. You will regret it and your pan will never forgive you.
- Trying to speed up drying by turning the oven up high. That cooks the fruit instead of gently dehydrating it and you lose the chewy texture.
Alternatives & Substitutions
- Honey swap? Use maple syrup if you want a different flavor or if you need a vegan option. FYI it thins the puree a touch so spread a little thicker.
- Berries not available? Mix strawberries with raspberries or use all raspberries for a tart version. Blueberries work but they are seedier and a bit trickier to strain.
- No blender? Mash fruit with a fork and push through a sieve to remove seeds. It takes longer but still doable.
- Want extra sweetness? Add a tablespoon of sugar or a splash of agave but remember the joy here is real fruit flavor.
- Looking for a fun twist? Add a pinch of vanilla or cinnamon if you are feeling adventurous. IMO keep it light so the fruit shines.
If you like trying small batch treats, you might also find inspiration in Aunty’s 3-ingredient pecan log which is a nice follow up for nut lovers.
FAQ (Frequently Asked Questions)
Q: Can I use frozen strawberries straight from the freezer?
A: Not really. Thaw them first then drain off excess liquid if there is a lot. You want a smooth puree not a smoothie with chunks of ice.
Q: How long will these keep?
A: Store in an airtight container at room temp for up to two weeks. If your house is humid put them in the fridge. They may stick together in warm weather so wrap strips in parchment if needed.
Q: Can kids help?
A: Absolutely. Let them spread the puree or cut strips with scissors. It is an easy way to sneak in tiny chef training.
Q: Do I need a dehydrator?
A: No. The oven method works great. A dehydrator can speed things up and is great if you plan to make these a lot but it is not required.
Q: My mixture had seeds how do I fix that next time?
A: Blend thoroughly and optionally press through a fine sieve to remove seeds. Seeds add texture that some people love and others do not.
Q: Can I make other flavors with the same method?
A: Yep. Swap the fruit and adjust the sweetener to taste. Mango or peach are good choices but watch the water content.
Q: Why did mine get a little sticky after a day?
A: Humidity. These are fruit leather not candy. Keep them in a cool dry place and use parchment separators if stacking.
Final Thoughts
You just made homemade fruit roll ups with three ingredients and minimal drama. That is basically culinary wizardry in the lazy chef handbook. Be proud. Share with friends, hide a few for yourself, and enjoy the smug satisfaction of making something better than store bought with less time and fewer weird preservatives.
Pro tip wrap single strips in parchment for school lunches or hiking. They travel like champs. Now go impress someone or yourself with your new snack skills. You earned it.
Conclusion
If you want the original inspiration and recipe source for this idea check out 3-Ingredient Homemade Strawberry Fruit Roll-Ups for another take on this easy treat.
Print
Homemade Strawberry Fruit Roll Ups
- Total Time: 315 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Quick and easy strawberry fruit roll ups made with just three simple ingredients.
Ingredients
- 3 cups strawberries (frozen (thawed), or fresh)
- 3 Tbsp honey
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 140 to 170 degrees F. Line a sheet-pan with parchment paper and set aside.
- Add strawberries, honey, and lemon juice to a food processor or blender, and blend until smooth.
- Pour the fruit mixture onto the lined sheet-pan and spread out to about ⅛ to ¼ inch thick.
- Place in the oven for 4 to 6 hours, until the middle is no longer tacky.
- Cool completely, then remove from the sheet-pan. Trim off edges and cut into 1-inch wide strips.
Notes
Store in an airtight container at room temp for up to two weeks. Use parchment separators if stacking.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 strip
- Calories: 120
- Sugar: 18g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: fruit roll ups, strawberry recipe, healthy snack, easy desserts
