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If using frozen strawberries, add the strawberries, honey, and lemon juice to a saucepan. Bring to a gentle simmer and cook until the mixture reduces and thickens.
If using fresh strawberries, you can skip the stovetop step. If your berries are extra juicy and you want a thicker texture, you can still simmer them briefly to reduce some moisture.
Transfer the mixture to a food processor or blender and blend until completely smooth.
Preheat your oven to 170 degrees or the lowest setting your oven allows.
Line a baking sheet with parchment paper. Pour the strawberry mixture onto the parchment and spread evenly into a thin layer.
Bake for 3 to 5 hours. Start checking around the 3 hour mark. You want the surface to be set and no longer wet, but still flexible.
Let cool completely, then peel off the parchment and slice into strips.