Add all ingredients to a medium saucepan and cook on medium high heat, until it comes to a simmer. Lower heat slightly and let simmer for 20 minutes.
Transfer to a food processor or blender and blend until smooth. At this point you can strain with a fine mesh sieve to get out the seeds / chunks. I chose not to because I don't mind the seeds.
Pre-heat oven to lowest setting - 150 or 200 degrees. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Or line dehydrator trays with silicone sheets.
Pour blended strawberry mixture on sheet(s). Dependent upon how big the tray is, you may need a second - for a 12 X 17 sheet, just one. With a spatula, smooth the mixture to an even approximate 1/8 inch layer.
Put in oven and bake for 3 - 4 hrs. Or set dehydrator to 150 degrees. With large dehydrator with a fan in the back, it will take approximately 3 hrs. A smaller one will take 8-10 hrs.
It will be done and set when it is no longer sticky if you gently touch it with your finger. If the edges seem really dry / brittle, just brush with some water to re-hydrate a little.
With a sharp knife or kitchen shears, cut into long strips while still on the parchment paper and then roll up as they will become even stickier over night. If you used a silicone mat, remove from mat and then cut and cut a strip of parchment paper to roll up with.
Store in an airtight container for up to a week and enjoy!
Notes
YieldThis recipe makes approximately 6-12 roll-ups depending upon the length of the roll-up. Remove SeedsTo remove seeds, you can strain with a fine mesh sieve.DehydrateYou can also make these using a food dehydrator at 145 degrees F for 6-8 hrs. Customize!Use your favorite fruits or fruit combinations. Frozen FruitYou can also use frozen fruit, thawed first.