Preheat your oven to its lowest setting, typically 175°F (80°C). If your oven goes lower, use 150°F (65°C) for best results. Line a large baking sheet (approx. 13x18 inches or 33x46 cm) with parchment paper, ensuring the paper extends slightly over the edges for easy handling later.

Wash the strawberries thoroughly and hull them (remove the green leafy tops). Place the hulled strawberries into a blender or food processor. Add the honey (or maple syrup) and fresh lemon juice.

Blend until the mixture is completely smooth and no chunks remain. You might need to scrape down the sides of the blender a few times to ensure an even purée.

Pour the strawberry purée onto the prepared parchment paper on the baking sheet. Using an offset spatula or the back of a large spoon, spread the purée evenly into a thin layer, about 1/8 to 1/4 inch thick. Try to achieve a consistent thickness across the entire sheet, leaving about a 1/2-inch border around the edges to prevent over-drying.

Bake for 3 to 5 hours, or until the fruit leather is no longer sticky to the touch and peels easily from the parchment paper. It should feel pliable and slightly tacky, but not wet. The drying time will vary significantly depending on the thickness of your purée and your oven's exact temperature. Begin checking for doneness after 3 hours.

Once dried, turn off the oven and let the fruit leather cool completely on the baking sheet at room temperature. This can take 1-2 hours and is crucial for the fruit leather to set properly.

Carefully peel the cooled fruit leather from the parchment paper. Place it on a clean cutting surface, parchment side down. Using a sharp knife or a pizza cutter, cut the fruit leather into strips, approximately 1-inch wide and 6-8 inches long.

Roll each strip tightly into a spiral. For easy storage and to prevent sticking, you can wrap each individual roll in a small piece of fresh parchment paper or wax paper.