The aim of this work was to examine the influence of drying parameters on temperature changes during vacuum drying of defrosted and osmotically dehydrated strawberries. This work presents curves of temperature above fruits, temperature of fruits’ surfaces and internal temperature of strawberries’ flesh during 8 h of drying. The increase of the setting temperature of drying from 40 to 60°C was observed to affect the samples’ surface and the internal temperature (to a greater extent in the case of defrosted strawberries than osmotically dehydrated strawberries) and the temperature above fruits (to the same degree in the case of defrosted strawberries and osmotically dehydrated strawberries). Furthermore, the pressure decrease from 20 to 4 kPa had an influence on the declining samples’ surface and internal temperature as well as on the temperature above fruits (to a greater extent in the case of defrosted strawberries than in the case of osmotically dehydrated strawberries). During vacuum drying, the temperatures of fruits’ surface or tissue and above fruits were lower in the case of defrosted strawberries than in the case of osmotically dehydrated strawberries.