Using agave instead of sugar makes these healthier than the grocery-store version. You can use other types of fruit, such as raspberries and peaches. To use frozen fruit, thaw first, and then drain off any juices before blending.
Place an oven rack in the center of the oven. Preheat the oven to 170°F or the lowest setting on the oven. Line a rimmed heavy baking sheet with a silicone baking mat. Place the strawberries, lemon juice, and agave in a blender. Blend until smooth. Pour the puree onto the prepared baking sheet. Using a spatula, spread the puree evenly, leaving a 1-inch border around the edge of the baking sheet. Bake for 6 to 7 hours until the center of the puree has set and is not sticky when touched.
Using scissors, cut the baked puree into 1- inch wide strips and roll up between strips of parchment paper. Alternatively, the baked puree can be cut into shapes using decorative-edged scissors or cookie cutters.