Wash and hull the strawberries. If using frozen, let them thaw slightly.
Place strawberries, honey (or sugar), and lemon juice into a blender. Blend until smooth.
Pour the mixture into a saucepan and simmer on low heat for 10–15 minutes until slightly thickened. Stir occasionally.
Line a baking tray with parchment paper or a silicone mat. Pour the puree onto the tray and spread it evenly (about 3–4 mm thick).
Bake at the lowest temperature (50–70°C / 120–160°F) for 4–6 hours. Keep the oven door slightly open.
Once cooled, peel the fruit leather from the parchment, roll and cut them.
Keep in an airtight container at room temperature for up to 2 weeks.
