Due to their high moisture content, strawberry fruits are very perishable. Fruits drying has been of rising interest during the last decades. Nevertheless, for heat-sensitive products such as strawberries, during drying, there is a difference between moisture located at the surface and inside the product. As a consequence, fruits suffer cracks or even more cells rupture. To address these issues, ISAD process was proposed in this study. The obtained results are very promoting and present ISAD as a relevant solution to problems caused by the conventional drying method. Indeed, the physicochemical parameters characterization demonstrated that ISAD technology improves certain quality parameters, in term of total color difference, total polyphenol content retention and textural quality of strawberry fruits. It is noteworthy that color change for ISAD-treated samples decreased significantly (p<0.05) as compared to that of continuous drying. Moreover, it was found that increasing the tempering time periods gradually enhanced this positive impact. Texture property of ISAD treated fruits was measured. ISAD treated slices were less firm (softest) compared to conventionally treated ones. Finally, minimum loss of polyphenol compound occurred in ISAD dried samples. The quality attributes were well maintained while dried with ISAD regime. This can be attributed to the redistribution of moisture during tempering period, since it helps reducing temperature and moisture gradients and therefore the internal stresses within the product and thus final product quality.