Strawberry Powder simple homemade recipe with just one ingredient. Make it at home and use it in smoothies, baking, glazes, frosting, and more.

I had a heap of strawberries after a trip to our local patch, and I didn’t want to waste a single one. I’d already made jam and filled up the freezer, so I decided to try something new: homemade strawberry powder. I started by drying the berries in my dehydrator, then ran them through a bullet blender and let the powder air dry for a day.

That last step really matters; it keeps the powder from clumping once it’s stored. Now I’ve got a jar of the brightest, sweetest strawberry powder sitting on my shelf, ready for sourdough baking, smoothies, and anything else that needs real strawberry flavor. Scroll down for the full recipe in the card below.

Why You’ll Love This Recipe

Best way to deal with a big strawberry haul: You just got back from the patch with baskets of fresh berries. You can’t eat them all at once, so why not make strawberry powder using real strawberries? It’s a smart way to use up a big batch without worrying about spoilage or overloading your freezer. I’ll very soon show you exactly how I dehydrate strawberries at home with a dehydrator. This recipe uses simple ingredients, actually just one: dried strawberries.
Long shelf life: Once the powder is fully dried and sealed in a glass jar, it holds up for months at room temperature. I keep mine in a cool, dry spot, and it stays fresh and flavorful for over six months outside the fridge. According to OliveNation, powder made from freeze-dried strawberries can keep its best quality for up to 2years when stored this way. So go ahead and stash it, and you’ll use strawberry powder for months after the season ends.
Makes your life a whole lot better: Mix it into smoothies, stir it into yogurt or oatmeal, or blend it into sourdough pancake or muffin batter. I like using it in strawberry buttercream frosting because fresh berries can make frosting too runny. It also works in glazes, cake batters, or as a topping over ice cream.
You can even stir it into homemade lemonade and turn it into pink lemonade, with real strawberry flavor and a naturally rosy color. Some even use it in homemade lip balm or skincare for the natural scent and color. It’s a pantry staple I always keep on hand, and the powder works great in all kinds of culinary creations.

What You’ll Need

Fresh strawberries: I recommend using ripe, firm, and sweet strawberries. Avoid any with dark or mushy spots. These areas tend to hold more moisture, which makes them harder to dehydrate evenly. They also don’t blend as well once dried and can leave gritty bits or tough flakes in the powder.

Tools

Dehydrator: This recipe was tested with a standard food dehydrator. If you don’t have it, get a model with flexible plastic trays. That makes it easier to lift off the dried strawberry pieces when they’re done.
Bullet blender: For grinding the dehydrated strawberries into a powder.
Cookie sheet: After blending, spread the powder out on a cookie sheet and let it air dry for 24 hours. This helps get rid of any remaining moisture and keeps the powder from clumping during storage.
Glass jar with a tight lid: For storing the powder once it’s fully dried.

Instructions

The first step is dehydrating the strawberries, and steps 1 through 3 below will walk you through the process. Here’s the full post on how to dry strawberries in a dehydrator if you want to check it out.

Slice the strawberries: Wash and hull the strawberries, then slice them as thin and evenly as you can. Thinner slices dry more evenly, which helps you get a smooth, clump-free powder in the end.
Arrange on dehydrator trays: Lay the strawberry slices in a single layer on your dehydrator trays. Make sure they don’t overlap. Use the flexible plastic trays that come with your dehydrator so it’s easier to remove the dried pieces.
Dehydrate at 135°F (57°C): Dry the strawberries at 135°F. Depending on how thick your slices are and how juicy the berries were to begin with, this can take anywhere from 8 to 10 hours. Start checking around hour 8. The strawberries should be completely dry and crisp before you blend them.
Blend into fine powder: Once the strawberries are fully dry, add them to your bullet blender and blend until the powder is smooth and fine. Take your time with this step. If any pieces feel leathery, they weren’t dry enough, and that could mess up the texture.
Air dry the powder: Spread the powder out on a clean cookie sheet and let it sit at room temperature for 24 hours. This extra step helps dry out any remaining moisture so the powder won’t clump during storage.
Store in a glass jar: After the powder has air-dried, transfer it to a glass jar with a tight-fitting lid. Keep it in a cool, dry spot.

a spoon with strawberry powder and strawberries on the background

FAQ

You can, but results may vary. Bullet blenders produce a finer powder with fewer unblended bits, at least in my experience. A food processor might not get the powder as smooth, especially if the strawberries aren’t completely dry.

That’s not a good idea. Even if the powder looks dry right after blending, letting it sit out on a cookie sheet for a full day helps pull out any leftover moisture. Skipping that step can lead to clumping later.

Chances are, a few strawberry slices weren’t completely dried before blending. If they’re even a little soft or leathery in the middle, they won’t blend smoothly. Make sure they’re crisp all the way through before you crank up the blender.

Humidity and heat are usually to blame. To keep the flavor and color from fading, store your jar in a cool, dry place and make sure the lid is tightly sealed.

Tips for Smooth, Shelf-Stable Strawberry Powder

1. Use fully ripe strawberries:

The sweetest flavor comes from berries at peak ripeness. If they’re underripe or too tart, the powder won’t have that natural sweetness you’re after.

2. Slice evenly for consistent drying:

Keep your slices uniform in thickness so they all finish drying around the same time. Thinner slices are easier to dry completely, which gives you a smoother powder when blended.

3. Watch for complete dryness before blending:

If your strawberries are even slightly leathery, they won’t blend smoothly. They should feel crisp and dry all the way through before you put them in the blender.

4. Let the powder air dry for a day after blending.

This helps draw out any remaining moisture and keeps it from clumping once stored.

How to Store Strawberry Powder

Put the finished fruit powder into a clean, airtight container (a glass jar works best) and store it in a cool, dry spot like your pantry or kitchen cabinet. As long as it’s fully dried and sealed, it’ll usually stay fresh for 6 to 12 months. That way, you can enjoy the taste of summer anytime, even in the middle of winter. Tip: Keep it away from heat, moisture, and sunlight to help preserve the color and flavor.

You don’t need to refrigerate or freeze strawberry powder if it’s fully dry and stored in an airtight glass jar. Under normal conditions, it keeps just fine at room temperature in a cool, dry place.

Homemade Strawberry Powder

Equipment

Food dehydrator with flexible plastic trays
Bullet blender
Cookie Sheet
Glass jar with tight-fitting lid

Ingredients

Fresh strawberries

Instructions

Wash, hull, and slice the strawberries as thin and evenly as possible.
Spread slices in a single layer on dehydrator trays and make sure they don’t overlap.
Dry at 135°F (57°C) for 8 to 10 hours, depending on slice thickness and moisture level. The slices should feel crisp and completely dry.
Add the dried slices to a bullet blender and blend until smooth.
Spread the powder on a cookie sheet and let it air dry at room temperature for 24 hours.
Transfer to a clean glass jar with a tight-fitting lid. Keep in a cool, dry place.

Notes

Tips for Smooth, Shelf-Stable Strawberry Powder

Use fully ripe strawberries: The sweetest flavor comes from berries at peak ripeness. If they’re underripe or too tart, the powder won’t have that natural sweetness you’re after.
Slice evenly for consistent drying: Keep your slices uniform in thickness so they all finish drying around the same time. Thinner slices are easier to dry completely, which gives you a smoother powder when blended.
Watch for complete dryness before blending: If your strawberries are even slightly leathery, they won’t blend smoothly. They should feel crisp and dry all the way through before you put them in the blender.
Let the powder air dry for a day after blending. This helps draw out any remaining moisture and keeps it from clumping once stored.

How to Store Strawberry Powder

Room temperature: Put the finished fruit powder into a clean, airtight container (a glass jar works best) and store it in a cool, dry spot like your pantry or kitchen cabinet. As long as it’s fully dried and sealed, it’ll usually stay fresh for 6 to 12 months. That way, you can enjoy the taste of summer anytime, even in the middle of winter. Tip: Keep it away from heat, moisture, and sunlight to help preserve the color and flavor.

Refrigeration and freezing aren’t needed: You don’t need to refrigerate or freeze strawberry powder if it’s fully dry and stored in an airtight glass jar. Under normal conditions, it keeps just fine at room temperature in a cool, dry place.

This article may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. You can read the full disclosure policy.