Wash the strawberries. Pat dry well as you remove the hulls.
Blend the two sugars together.
Put the strawberries and the sugars in a plastic bag in that order. When the strawberries are well coated in sugar, place the bag so that the sugar on the bottom covers them. Press out the air from the bag, and close it up.
Leave it like that for a whole day, until lots of liquid comes out of the strawberries. Shift the bag occasionally so that the strawberries are evenly coated with the sugar.
When the strawberries are totally immersed in liquid, they are done.
Transfer to a pan, and add the lemon juice. Simmer over low heat for about 10 minutes. If you use high heat the strawberries will disintegrate so be careful.
Skim off any scum You only need to simmer for 10 minutes.
Separate the strawberries from the juice.
Put the strawberries on a baking sheet lined with parchment paper, and pat dry with paper towels.
Dry in a 110°C oven for 40 to 50 minutes. Turn the strawberries over once while drying.
Put the strawberries on a rack, and leave to 2 to 5 days in a sunny location. Flip them over occasionally.
When the strawberries have become shriveled and shrunken, they are done.
The remaining juice can be simmered to reduce it, and turned into strawberry syrup.
Keep in a jar sterilized in boiling water.
You can just use 1 variety of sugar If you blend different types, you can add depth and complexity to the flavor.
Story Behind this Recipe
The dried strawberries used in desserts and bread that you buy are surprisingly full of additives, so I made my own! They have a texture like raisins, and are delicious eaten as-is 1 packet of strawberries makes about 50 g of dried strawberries.
The key is to immerse the strawberries well in sugar to make them exude lots of moisture. It's best to dry them near a window, with the sun shining on them It takes several days, but each step is easy. Just leave them alone and they'll be done!