High quality dried strawberries were obtained using convective infrared drying.

Drying process increased antioxidant activity, total phenol (TPC) and anthocyanins (TAC).

Drying processes increased fruit N, P and K but decreased Ca, Mg, Fe and Mn.

TAC and TPC were higher at 300 W (80 °C; 2.0 m.s⁻¹) and at 60 °C (200 W; 2.0 m.s⁻¹).

TAC and TPC were higher at 1.0 m.s⁻¹ (80 °C; 200 W) in infrared drying process.