In a medium pot, combine equal parts water and sugar over medium heat. Stir continuously until the sugar dissolves, then bring to a gentle boil. Allow to simmer for about 5 minutes until slightly thickened.

Gently add fresh strawberries into the pot and boil them lightly in the syrup for around 10 minutes.

Carefully drain the strawberries through a fine mesh sieve, retaining syrup for future use if desired.

Preheat oven to 200°F (93°C). Prepare your baking tray lined with parchment paper.

Spread the drained strawberries evenly on the baking tray, ensuring they are not overlapping. Bake for approximately 4-5 hours.

Check the strawberries after about 4 hours; they should be dry to the touch but slightly tender inside.

Once finished, remove tray from oven and let strawberries cool completely. Store in airtight containers.