Preheat oven to 115°F or the lowest temperature. Line a baking sheet with a Silpat mat or with parchment paper. Set aside.

Place strawberries in a large pot set over medium heat and stir occasionally until the juices are released. Cook about 5 minutes more to reduce the mixture slightly. Stir in honey. Transfer to a heatproof blender or food processor fitted with the blade attachment and process until smooth. Spread in an even, thin rectangle on prepared baking sheet, leaving about ½ inch on all sides. Bake in oven for 3 to 8 hours until mixture is no longer sticky to the touch. A higher baking temperature will result in a faster cooking time.

Let cool completely on baking sheet, peel fruit leather from parchment paper and cut into long, thin strips. Store covered in a cool, dry place.