Strawberry is an aromatic fruit with high nutritional value and moisture content. The respiration intensity of this fruit is high compared with other fruits. This makes it a perishable product susceptible to mechanical damage which cannot be stored for a long time. Therefore, drying of strawberry is of great importance for improving its shelf life. Applying osmotic dehydration process, when combined with other drying methods could be led to some advantages: firstly the final product will have better quality in comparison with normal drying techniques and secondly helps saving energy. Osmotic dehydration process can be used for having products with intermediate moisture content or as a pretreatment for processes such as drying and freezing. In this research, osmotic dehydration of strawberry (var. Selva) slices with the initial moisture content of 92% (w.b.) and thickness of 5 mm and diameter of 2.5±0.9 cm was carried out. The samples were soaked in osmotic solution of glucose at concentrations of 30, 40 and 50 °Brix, temperatures of 25, 40 and 50 °C and durations of 30, 60 and 120 min. The kinetics of mass transfer during osmotic dehydration including the amount of water loss ( W L ), solid gain ( SG ), and weight reduction ( WR ), as well as the kinetics of color indices (L * , a * and b * , chroma index and ? E ) were studied. Moreover, the glass transition temperature (T g ) of the control sample and those soaked in the osmotic solution for 1 and 2 h was measured by a DSC apparatus. Then, the samples were dried in an oven at 95 °C for 12 h until they reached to a constant weight and their shrinkage and color indices were determined. The strawberry tea (drink) was prepared from the dried samples. The drinks were compared in terms of taste and color using sensory evaluation. Analysis of variance showed that the effect of temperature and interaction effect of solution concentration and temperature on WL was significant. Also, the effect of temperature on SG and the effects of concentration and temperature on WR were significant. The T g of the samples decreased with increase in temperature and concentration due to the moisture loss and weight reduction. The effect of temperature and interaction effect of concentration and temperature on shrinkage were significant. After drying, the shrinkage in osmotic dehydrated samples reduced 13% compared with the untreated samples. With decrease in moisture content during osmotic dehydration, the lightness (L * ), and the redness (a * ) decreased but the yellowness (b * ) increased. Applying osmotic pretreatment led to significant increase in L * and b * values for oven dried treatments in comparison with the corresponding values for the control treatment. Also, applying osmotic pretreatment caused improvements in ? E and Chroma index. The results obtained by sensory evaluation revealed an enhancement in taste and color for pretreated samples. The drink prepared from the dried sample pretreated at concentration of 40 °Brix and temperature of 40 °C had the best quality in terms of color and taste.