This work presents the influence of changes in parameters of vacuum – drying (temperature and pressure) on sorption properties of dried strawberries. Fruits were dried in temperature 50 and 70°C under the pressure 4 and 16 kPa. Vacuum drying were also conducted during the first 4 hours in the temperature 70 C and next temperature was decreased to 50°C at a pressure of 4 kPa, and drying in which after 4 hours the pressure was increased from 4 to 16 kPa at drying temperature of 70°C. In vacuum – dried strawberries increase of water content after 5 and 24 – hours keeping it in an environment with water activity 0.648 was determined. It was shown that with the increase of drying temperature or pressure the water adsorption capacity was decrease for vacuum-dried strawberries. Fruits, dried at a temperature of 70°C and a pressure of 16kPa absorbed less water vapor after 5 and 24 hours than the fruits obtained at 50°C and 4 kPa. It was also found that the temperature drop during drying process can get dried strawberries, which after 24 hours, will absorb more water vapor than the fruits which were obtained at variable pressure.