Preheat oven to 170°F. Line a 17.25x11.5x1-inch baking sheet with a silicone mat.
In a blender, mix strawberries and sugar on high speed for one minute. Pulse mixture for one additional minute. Pour berry mixture onto prepared baking sheet. Using an offset spatula, spread mixture into an even layer. Bake 3 hours, checking after 2 1/2 hours. It should be pliable, but not wet. If still tacky, continue baking until the mixture is dry to the touch, checking every 1/2 hour.
When dry, remove pan from oven. Cover the entire pan with a piece of waxed paper.
On a clean surface, turn pan over onto a cutting board. Roll up entire sheet from the short end. Using a knife, cut the width of the fruit into 8 strips (cutting through the waxed paper). Store in an airtight container for up to one week.
Parchment paper can be used in place of the silicone mat. Lightly grease with oil before pouring the berry mixture onto the parchment paper. Bake for 4 1/2 hours, checking after 3 1/2 hours.