In this article, the freeze-drying behavior and the drying kinetics of strawberries were investigated. Drying experiments were performed in a freeze-drying experimental setup constructed in the Department of Mechanical Education, Faculty of Technical Education, Gazi University, Ankara, Turkey. In experiments, 5- and 7-mm-thick sliced strawberry samples have been used. Some models, which were given in the literature, have been used to predict the drying behavior of strawberries. Experimental data findings were fitted for determining the best model to represent the drying behavior of strawberries and the drying kinetics used in these models. It was seen from the correlation coefficient, reduced chi-square, and root mean square error (0.9984, 2.68810-4, 0.015 and 0.9976, 4.66910-6, 0.002, respectively) that the Page model could sufficiently describe the drying behavior of 5- and 7-mm strawberry samples.