Because freeze dried fruits don't have any moisture in them the sugars are much easier to brown as there is not liquid to steam off first as in the case with fresh or frozen berries. I would either recommend switching to fresh or frozen, or pulverize the berries and use them as a powder. Or perhaps layering the strawberries between two portions of dough so that they aren't exposed to any direct heat from the oven? Hope you find something that works for you Heidi!

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