Preheat oven to 80°C/180°F (convection). Put strawberries, confectioner’s sugar, and lemon juice in a blender and blend until very smooth. Strain through a sieve set over a bowl to remove seeds.
Line a baking sheet with a silicone baking mat or parchment paper. Spread the strawberry mixture evenly with a palette knife, approx. 3 – 5-mm/0.1 – 0.2-in. thick. Transfer to the preheated oven and bake at 80°C/180°F (convection) for approx. 3 hrs., turning the baking sheet halfway through. (Depending on your oven, the drying may take longer. Check in the center of the baking sheet for a solid but still flexible consistency that indicates it’s ready.)
Remove the baking sheet from the oven. If you used a silicone baking mat, put parchment paper on top of the fruit leather, then invert and remove the silicone mat. If you used parchment paper, remove the fruit leather together with the parchment paper.
Cut the fruit leather together with the parchment paper into rectangles of approx. 10 – 15 cm x 15 – 20 cm/4 – 6 in. x 6 – 8 in. Roll each rectangle up from the shorter side. Enjoy!