Fifteen Spatulas

Homemade Strawberry Fruit Rollups

a homemade strawberry fruit rollup recipe made from scratch

Can you think of a food that you would eat off the ground?

I know, strange question.

Back in college when my husband ate pizza that had been on the ground I gave him a pretty hard time about it.

“Ewww. How could you do that??? The ground is so dirty! That’s disgusting!”

About a year later we were walking to the library, and I had just bought a strawberry fruit rollup from the candy store. I ripped the package open a little bit too eagerly, and the fruit rollup flew out of the package and started rolling down the sidewalk. I ran after it, plucked it off the ground, ripped off the outer layer, and ate it.

I know. Such a hypocrite. He won’t let me live this one down.

In case you couldn’t tell, I’m a pretty big fan of fruit rollups. Today’s homemade version is a cross between a fruit rollup and a fruit leather, and it only requires three ingredients! Let me show you how to do it.

homemade fruit leather recipe on a silpat

First you want to puree some strawberries in a food processor or blender until smooth:

pureed strawberries for homemade fruit rollup

Pour that mixture into a saucepan and stir in some sugar and lemon juice.

cooking strawberry puree for homemade fruit rollup

Cook this mixture for about 10 minutes until it gets thick and jammy:

Jammy strawberry puree for a homemade fruit rollup

Spread the jam out evenly onto a silpat or parchment paper lined baking sheet:

a rectangle of homemade fruit rollup

Let the strip bake/dehydrate for 3 hours in a 170 degree oven, then let it cool. Cut the rectangle into long strips using a pizza cutter:

cutting strips of homemade fruit rollups

Then you can roll each strip up into a fruit rollup!

rolling up a homemade fruit rollup fruit leather

Aren’t these so fun? I made a Strawberry Fruit Rollups video to provide a little extra guidance when making these fruit rollups:

Closing notes for this recipe:

  • You can use frozen strawberries for this recipe, just make sure to thaw them before pureeing.
  • Just as with any other recipe where you are dehydrating something in the oven, it’s a bit of a guessing game judging when it’s done. You’ll know the rollup is done when it doesn’t feel sticky, just a bit tacky. Don’t bake for too long or the rollup will turn into a crispy chip!
  • If your oven doesn’t go to 170, you may need to open and close the door to moderate the temperature. 200 degrees seems to be the highest you should go for this recipe.

Homemade Strawberry Fruit Rollups

Yield: serves 2-3


8 oz strawberries, stems trimmed
1 tbsp freshly squeezed lemon juice
3 tbsp sugar


Place the trimmed strawberries in a blender or food processor and puree them for a minute or so until smooth. You don't want any strawberry chunks in the mixture. Transfer the strawberry puree to a saucepan and add the lemon juice and sugar. Turn the heat to medium to medium high, and cook the mixture for about 10 minutes, stirring frequently, until the mixture is thick and jammy. The goal here is to cook out much of the moisture.

Preheat the oven to 170 degrees F, or as low as your oven will go, making sure it's less than 200 degrees at the highest.

Spread the strawberry jam into a rectangle shape onto a baking pan lined with a silpat or parchment paper. You may use an offset spatula or a regular spatula to help spread the mixture as evenly as possible, until the rectangle is about 1/8 inch thick. Keep in mind the fruit leather will lose some of its thickness in the oven as it dehydrates, so make sure that none of the jam is so thin that you can see through it as you spread.

Cook in the oven for 3-4 hours, until the fruit mixture no longer feels sticky, just a bit tacky. Remove from the oven and let it cool completely. Transfer to a cutting board lined with wax paper, and use a pizza cutter to cut long strips. Roll them up into the fruit rollups, and enjoy!

Recipe adapted from Serious Eats who adapted from the Classic Snacks Made From Scratch Cookbook.

Disclosure: this post contains an Amazon affiliate link.

Leave a comment:


  1. Jen @ Savory Simple posted on May 16, 2013 at 10:06 am (#)

    I love making homemade fruit leather! Strawberry fruit roll ups were my favorite as a kid.

  2. Anna @ Crunchy Creamy Sweet posted on May 16, 2013 at 10:09 am (#)

    Your story made me laugh! :) I never let my kiddos pick up anything from the floor. Yet, if I’d drop this fruit rollup – I would totally eat it! lol So easy! Have to try it!

  3. Ann@Anncoo Journal posted on May 16, 2013 at 10:23 am (#)

    WOW! This is amazing!! Thanks for sharing :)

  4. Katrina @ In Katrina's Kitchen posted on May 16, 2013 at 10:38 am (#)

    Ha! Great story :) I think I would’ve done the same thing.

  5. Erin @ The Spiffy Cookie posted on May 16, 2013 at 11:09 am (#)

    I recently made homemade strawberry roll ups too, They were fun to make and delicious.

  6. Chris posted on May 16, 2013 at 11:28 am (#)

    Make sure you are using GMO-free or Organic strawberries otherwise everyone is getting tons of dangerous toxins!

  7. Tori posted on May 16, 2013 at 1:44 pm (#)

    i saw fruit roll-ups made on marcel’s quantum kitchen and really wanted to try them. . .so thank you for the recipe! can’t wait to try these!

  8. Kristen posted on May 16, 2013 at 1:48 pm (#)

    These are the most gorgeous fruit rollups!

  9. Rachel @ Baked by Rachel posted on May 16, 2013 at 3:13 pm (#)

    Love this so much. I can’t get enough homemade fruit leather but have yet to make a straight up strawberry version. Looks fantastic!

  10. Leah posted on May 16, 2013 at 4:52 pm (#)

    Those look so fun, and delicious too!

  11. Myrtle posted on May 16, 2013 at 7:13 pm (#)

    Wow, these are really cool! Do you think that you could make them with other fruits, too? And as for a food that I’d eat off the ground…lots of things, honestly. Cookies. Toast (so long it lands butter-side-up). Popcorn. Anything that tastes good and that I think would much rather be in my mouth than in the garbage.;)

    • Jennifer replied on August 9th, 2013 at 1:16 pm

      you can make them with blueberrys, i never bake mine on the stove though or add sugar or lemon juice, i just puree blueberrys and some plain applesause and put in my dehydrator. you can add cinnamon and honey if you would like

  12. Kristi @ My San Francisco Kitchen posted on May 16, 2013 at 9:43 pm (#)

    Wow, great job, these look incredible! And they don’t take as long as I would have thought!!

  13. carrian posted on May 17, 2013 at 10:37 am (#)

    These look awesome! I want to learn how to do videos. We should chat!

  14. Melissa Johnson posted on May 18, 2013 at 10:41 am (#)

    How long will these store for?

    • Joanne Ozug replied on June 9th, 2013 at 10:22 pm

      Hi Melissa, if you store in an airtight container they should stay soft for a few days. Enjoy!

  15. Randy posted on June 11, 2013 at 8:36 am (#)

    Hey Joanne, can you use other types of fruits for this recipe? Blueberries, raspberries, apples etc?

    • Joanne Ozug replied on June 11th, 2013 at 1:15 pm

      Hi Randy, absolutely! You can use peaches, apples, pears, berries, apricots, and so on. Just take into account that some fruits may take less or more time to dehydrate than the strawberries. You’ll know it’s done when it’s not sticky to the touch, just tacky. Enjoy!

      • Julie replied on May 9th, 2014 at 6:41 pm

        Wierd but have you tried to make veggie roll ups?… Just wondering! Lol!

        • Joanne Ozug replied on May 10th, 2014 at 8:25 pm

          I haven’t! Sounds like you have some creative ideas though =)

  16. Jennifer posted on June 12, 2013 at 6:08 pm (#)

    Sounds delicious, but way too much electricity is used for such a small amount.

    • Katie replied on June 23rd, 2013 at 6:40 pm

      Hey there, we have a food dehydrator which also works for making these. We have a gas oven and gas is what kills us each month. The dehyrator really works for us and keeps our bills lower because it uses less gas and less electicity than an oven would :-) Hope this helps

  17. Terri posted on June 13, 2013 at 9:44 am (#)

    Have you tested this recipe substituting a natural sugar alternative of some sort? Agave, stevia? If so, with which did you have the best results? Food chemistry is something I’m keeping in mind for best results when trying to get the same texture while substituting sugar.

    • Joanne Ozug replied on June 13th, 2013 at 10:04 am

      Hi Terri, I don’t think the sugar is vital to the texture for this recipe. I reduced the sugar for these significantly compared to most recipes which tend to use 1/2-3/4 cup of sugar! But I think it’d be fine to try agave or stevia. If you try it please share the results here since others may have the same question. Happy baking!

      • Lacey replied on June 13th, 2013 at 1:09 pm

        Do you think I could use honey instead of the sugar?

        • Narek replied on June 14th, 2013 at 8:59 am

          Honey spoils if heated, so I think it is not a good idea :(

        • Joanne Ozug replied on June 14th, 2013 at 10:07 am

          Hi Lacey, yes Narek is right, I don’t think honey would work well here, sadly. It’s pretty sticky and can get brittle if you cook it.

          • Lacey replied on June 14th, 2013 at 10:13 am

            Thanks for the help!

  18. monika posted on June 15, 2013 at 2:13 am (#)

    This is a great recipe! I make fruit leather at home too, but I use honey instead of the sugar and I also dry mine in the dehydrator. Cheers…..

    • Lacey replied on June 15th, 2013 at 7:09 am

      Thank you Monika!

    • Katie replied on June 23rd, 2013 at 6:43 pm

      The honey doesnt spoil in the dehydrator? We just recently aquired one and I am still learning how to use it…..however I would much prefer honey over sugar due to honey’s healthy contribution :-)

  19. Trish posted on June 17, 2013 at 6:05 pm (#)

    Just wondering about the copyright notice. It’s right below the “pin it” button, so is it safe to pin this recipe without infringement?


    • Joanne Ozug replied on June 17th, 2013 at 6:21 pm

      Yes it’s fine to pin, thanks for asking! What I’m referring to is when people crop the watermark out of my photos and post them on their sites and say it’s theirs. But sharing is fine =) Thanks!

  20. kelsey posted on June 27, 2013 at 10:00 pm (#)

    i wish the store-bought rollups were made with these ingredients! thanks for sharing.

    • Joanne Ozug replied on June 27th, 2013 at 10:30 pm

      I so agree with you on that one, Kelsey!

  21. Lorna posted on June 28, 2013 at 10:40 pm (#)

    Question(s): this is the third fruit leather/roll up recipe I’ve looked at and all of you have different temps and different times. One I read recommended 150° for 8 hours while another said 180°ish for 7 hours but you only required 170° for 3 hours…… I guess I don’t have a question so much as a request for help in decision making.

    • Joanne Ozug replied on June 28th, 2013 at 10:45 pm

      Wow, 7-8 hours?! That’s a really long time! I couldn’t imagine it taking that long. I’ve made these many times it takes around 3 hours (and this is a recipe adapted from a published cookbook, which I imagine they also test many times). Maybe they are spreading theirs thicker? I don’t have an answer for those other recipes.

      • Lorna replied on June 29th, 2013 at 8:03 pm

        Fair enough, I got another one for you. My regular oven starts at 200° but my toaster oven goes all the way down to 150°. Do you think the little toaster oven would work alright, or should time be adjusted somewhat since it’s enclosed and baking in a smaller space?

        • Joanne Ozug replied on June 30th, 2013 at 3:24 pm

          Hm, I would probably try in the toaster oven first since the temperature options are better, though in my experience since the burners in a toaster oven are so close to the tray it might cook the bottom a bit too much. But I think that’s just something you have to try. The heat might be low enough it won’t matter. Good luck!

  22. Lori posted on June 30, 2013 at 4:36 pm (#)

    I’m probably asking the a question with the obvious answer… but have you tried to make it with other fruit? I’m specially wondering about Apricots and White Peaches since I have plenty of both on hand right now that are ripe. Just tired of making Apricot Jam and Apricot Pepper Jelly.


    • Joanne Ozug replied on June 30th, 2013 at 9:15 pm

      Hi Lori, I personally haven’t made this with other fruits but I know others have. You may need to adjust cooking times depending on the water content of the fruit you are using, but apricots and peaches would both do well for this kind of recipe.

  23. Laura posted on July 13, 2013 at 10:41 am (#)

    Do you have any experience freezing either the rollups or the mixture? I want to make a stockpile while fresh strawberries are cheaper than usual, but I don’t want them to go to waste.

    • Joanne Ozug replied on July 14th, 2013 at 3:46 pm

      Hi Laura, I have frozen them after dehydrating in the oven and they were still enjoyable (though a little wet after defrosting). If you froze the jam (what you’re left with after cooking in the saucepan) and thawed it out, that would probably work better.

  24. zerrin posted on July 14, 2013 at 4:05 pm (#)

    Hi Joanne, this is a super post since I have red grapes in excessive amounts and I was planning to make grape roll ups without knowing how to. I Your post will be a good guide. Thank you!

  25. king posted on July 18, 2013 at 6:55 pm (#)

    I made tge jam and it turned out too runny. Any suggestions for recipes? Strawberry margaritas? Lol

    • Joanne Ozug replied on July 18th, 2013 at 10:53 pm

      Are you sure you cooked in the saucepan for long enough? It sounds like there is too much liquid in it, and it just needs to be cooked out. Also, I’m confused if you tried drying it in the oven yet. I still think this has potential, but yes, there are other uses for it too!

  26. meg posted on July 23, 2013 at 12:47 pm (#)

    Hi Joanne!
    First of, very. Cool recipe! :)
    Secondly, any idea if I use Splenda if it’ll work the same???

    • Joanne Ozug replied on July 23rd, 2013 at 5:04 pm

      Hi Meg, I’m not experienced with Splenda but I would imagine it would work fine.

  27. aima posted on July 24, 2013 at 9:10 am (#)

    A nice place

  28. Jakie posted on July 24, 2013 at 11:58 am (#)

    Made these last night and brought them into work. Needless to say, they were a big hit! Has anyone tried the recipe with different fruit? I’m thinking about trying it with blueberries.

    • Joanne Ozug replied on July 29th, 2013 at 10:19 am

      Hi Jakie, I’m so happy to hear that! As far as other fruit goes, you can use quite a few different kinds. One of my other favorites is actually mango!

  29. Stephanie posted on August 8, 2013 at 12:45 am (#)

    Do the seeds ever bother you?

    • Joanne Ozug replied on August 8th, 2013 at 4:49 pm

      I don’t mind them at all, but you can strain the mixture if you’d like, or try another fruit. Hope that helps!

  30. Kimberley Witkos posted on August 27, 2013 at 5:05 pm (#)

    I made these today and they have been out of the oven for 3 hours and sticky and wet still. Anyone know how to did this?

    • Joanne Ozug replied on August 27th, 2013 at 5:38 pm

      Hi Kimberley, you may have spread the mixture thicker, or you may not have cooked out as much moisture during the stovetop cooking. You can still succeed with the recipe by continuing to leave the fruit rollups in the oven until the moisture has cooked out to the point of not being sticky.

  31. Kerri posted on September 11, 2013 at 10:30 pm (#)

    The fruit roll-ups that come in a box now are nothing like they were when I was a kid, they are processed and unhealthy. I do not like buying them, or the gushers, etc.for my own kids, but I LOVE roll ups-fruit leather like we had as kids, so I am very grateful for this recipe, and it’s so easy! Looking forward to trying this with other fruit as well. Thank you!

    • Joanne Ozug replied on September 12th, 2013 at 1:23 pm

      Hi Kerri, that’s interesting that they used to be quite different. Hope you and your family enjoy these!

  32. Lm posted on September 27, 2013 at 1:59 pm (#)

    Hi! Can I use raspberrys instead? :)

    • Joanne Ozug replied on September 28th, 2013 at 1:10 pm

      Yes, but you may want to strain out the seeds. Enjoy!

  33. Bree (Skinny Mommy) posted on October 14, 2013 at 2:42 pm (#)

    Oh my gosh would my kids love these! Thanks for sharing!

  34. Stephanie posted on October 23, 2013 at 6:23 pm (#)

    These look delicious! How long would they keep?

    • Joanne Ozug replied on October 24th, 2013 at 8:33 am

      I wouldn’t go longer than a week. Enjoy!

  35. Amber posted on November 1, 2013 at 2:18 am (#)

    I found this recipe on Pinterest, and was subsequently introduced to your blog. The fruit roll up turned out delicious! Thanks for sharing!

    • Joanne Ozug replied on November 1st, 2013 at 9:06 am

      Hi Amber, I’m so glad to hear it turned out well!

  36. liz posted on November 13, 2013 at 12:45 am (#)

    I can’t wait to make these for my son!! He got a fruit roll-up in his halloween candy this year and I ate it. I was excited and thought I would just buy some more(we never buy them because I know how yucky they are) to replace it. But after eating it I was disgusted, went to the internet, found this blog post. I am so happy! 3 ingredients!! I’m going to try it with some fresh strawberries, and I also have a bag of frozen mixed berries I am letting thaw to try as well. Thank you! And thanks for the video!! I was confused because you didn’t mention what you put the fruit on when you were cutting it in your blog post, but the video cleared it all up!! THANK YOU!

    • liz replied on November 14th, 2013 at 1:03 pm

      silly me, read through the recipe card part step by step and it clearly says wax paper. I’m just silly!! needless to say, thanks again for sharing this recipe. I’m baking a mixed berry version right now! smells so yummy!!

    • Joanne Ozug replied on November 15th, 2013 at 10:04 am

      That’s great Liz, I hope you and your son have fun making and eating these homemade rollups!

  37. Jennifer posted on November 18, 2013 at 1:12 pm (#)

    How many roll ups does this recipe make?

    • Shannon replied on December 1st, 2013 at 3:48 pm

      Can you leave out the lemon or is it necessary?

      • Joanne Ozug replied on December 1st, 2013 at 4:24 pm

        It’s just there for flavor balance. You can leave it out. Enjoy!

  38. Ashley @ Big Flavors from a Tiny Kitchen posted on December 21, 2013 at 9:56 pm (#)

    I just found your blog by watching some of your videos on ifood on my Roku – great stuff! Your recipes look wonderful, and this one in particular is definitely one that I want to try out for my toddler. :)

    • Joanne Ozug replied on December 21st, 2013 at 11:47 pm

      Thanks Ashley! They’re a lot of fun and I hope your toddler likes them =) Happy holidays!

  39. Danielle posted on January 11, 2014 at 8:49 pm (#)

    Instead of sugar or stevia, can you replace with honey?

    • Joanne Ozug replied on January 14th, 2014 at 8:09 am

      I believe another reader said she tried it and it worked well, though I haven’t personally tried it.

  40. Rebecca posted on February 2, 2014 at 10:05 pm (#)

    Hi Joanne, I just discovered your blog recently – it’s wonderful! I love these re-invented childhood foods. They make me so nostalgic! I’d love to try these strawberry roll ups and the toaster pastries. They take me right back to being a kid…yum! I’m new to bloglovin. I’ll be following you – hope to exchange some great recipes in the future!


  41. Julie posted on February 9, 2014 at 9:14 pm (#)

    Hellooooo, i am so happy i found this recipe. I am from europe (living in the US for 2 years) and have never had roll-ups, but for all the other regular sweets you can buy here, uhmm let’s say i don’t buy anything anymore. (The fact that the FDA doesn’t care about very bad ingredients makes it worse). So i try to start to make treats for my 4year old son. This is perfect, in the oven right now and i hope he likes it. I will look if i can find any other recipes for sweets/candies/gummies, if you have any idea i’d love to read about them <3 I will let you know how my Fruit roll-ups turned out, i think i made them too thin, but we will see. Thank you again, Julie

    • Joanne Ozug replied on February 10th, 2014 at 9:55 pm

      Hope they turned out well, Julie!

  42. AshShi posted on March 1, 2014 at 3:30 pm (#)

    An awesome recipe
    Loved the ending

  43. Michelle posted on March 1, 2014 at 11:23 pm (#)

    Tried this and now it fused with the wax paper. Did I leave it in too long? Was really looking forward to this recipe but now am feeling discouraged.

    • Joanne Ozug replied on March 2nd, 2014 at 9:39 am

      Hi Michelle, wax paper should never be used in the oven. It’s imperative that you use parchment paper or a silpat.

      • Michelle replied on March 3rd, 2014 at 6:35 pm

        Oh my! That’s too funny! I’m still a beginner at some cooking nuances. I just assumed wax paper was parchment paper! Ha ha!! I will have to try again!

  44. Jay posted on March 22, 2014 at 1:42 pm (#)

    Reminds me of when I was a kid in the 70s. My mom made it all summer long. She never precooked the mixture on the stove and she’d spread the mixture onto cling wrap on card tables out in the hot sun. It was a dry heat with no humidity and she’d leave it out there all day. Too hot for flies to bother too. It froze well and we’d eat it year round.

    Making your recipe today for my kids.

    • Joanne Ozug replied on March 27th, 2014 at 12:22 pm

      What a neat story, Jay. Interesting to hear about that method!

  45. Nayeli posted on April 7, 2014 at 10:06 pm (#)

    Do you have one for fruit gushers yet?

    • Joanne Ozug replied on April 13th, 2014 at 11:39 am

      Sadly no, that’d be much more difficult! haha.

  46. Candy posted on April 29, 2014 at 8:06 pm (#)

    I did exactly what you said and my mixture, after cooking about 20 minutes, is still not “jammy”. I’m hoping that if I leave the mixture out for a few hours, some of the moisture will evaporate and get more jam-like. Any other suggestions??

  47. Whitney posted on May 29, 2014 at 12:15 pm (#)

    These look great! How long do you think they would last/store for?

  48. supriya posted on July 4, 2014 at 9:37 pm (#)

    hi , i tried ur recipe today, but the fruit roll up stuck to the lining paper and it was totally impossible to peel it off of the wax paper. Did i do any step wrong, please reply. Thank u.

    • Joanne Ozug replied on July 5th, 2014 at 9:32 am

      Supriya, the directions in the recipe state to place the fruit rollups on a silpat or parchment paper. Unfortunately wax paper shouldn’t be used for this recipe. Hope you can try again with some parchment paper =)

      • Supriya replied on July 5th, 2014 at 1:17 pm

        Thank you for your reply Joanne. I thought the wax paper and the parchment paper are the same. I will try it out again using parchment paper. Thanks again.

        • Joanne Ozug replied on July 5th, 2014 at 3:16 pm

          No worries, a lot of people get that confused. The trouble is wax paper melts in the oven, whereas parchment can usually withlast temps of 450 to 500 degrees F. So definitely use parchment paper in the oven. Enjoy!

  49. Kristen posted on July 22, 2014 at 1:31 pm (#)

    Found this on Pinterest – making them now and they smell amazing! I’m wondering if you can use frozen fruit instead of fresh? I know my kids are going to want these all the time and fresh fruit isn’t always in season.

    • Joanne Ozug replied on July 28th, 2014 at 6:42 pm

      Yes, definitely!

  50. kim posted on July 28, 2014 at 6:29 pm (#)

    Can you use other fruit for these? I have some cherries and blueberries in my fridge.

    • Joanne Ozug replied on July 28th, 2014 at 6:52 pm

      Yes, other fruits work! They might have different cook times, but you’re just baking until dehydrated and dry to the touch. Peach is another one of my favs.

  51. Lauren posted on August 6, 2014 at 9:43 am (#)

    3 hours in a 170 oven is far too long! After about 15-20 minutes they were completely burnt!

    • Joanne Ozug replied on August 6th, 2014 at 10:34 am

      Did you bake this at 170 Celsius instead of Gahrenheit? I think it’s physically impossible for this to burn after 15-20 minutes in a 170F oven.

  52. Barbara posted on August 20, 2014 at 11:53 pm (#)

    Have you ever used a dehydrater or do you know how long it would take?

  53. Linda posted on February 16, 2015 at 5:02 pm (#)

    Could honey be substituted for sugar, or possibly could sweetener be eliminated?

  54. Amanda @ Diary of a Semi-Health Nut posted on February 17, 2015 at 7:24 pm (#)

    Thank you for posting this! I followed roughly the same instructions with frozen raspberries but it took a lot longer on the stovetop (which makes sense) and they are drying in the oven now! :)

  55. Melissa posted on February 22, 2015 at 2:14 pm (#)

    I have tried this recipe 7 times, and by 30 minutes in it is burnt every time :(

  56. Judy posted on February 25, 2015 at 7:00 am (#)

    Can this be made without the sugar?

  57. Jasmin posted on April 11, 2015 at 4:36 am (#)

    I love fruit and all sorts of recipes