This study aimed to evaluate the use of ethanol (ET) and ultrasound (US) in convective drying of strawberry slices, as well as the effect on physicochemical, bioactive, and antioxidant parameters. For this, strawberry slices with a thickness of 0.005 m were pretreated with ET (in different volume fractions), US, and a combination of both. Drying kinetics were performed for control strawberry slices (without ET and US) and pretreated with 50% ethanol (ET50), 50% ethanol and ultrasonic (ET50US), 100% ethanol (ET100), and 100% ethanol and ultrasonic (ET100US) at a temperature of 60 °C. Empirical and diffusive models were fitted to the experimental data to describe the drying kinetics, and the fresh and dried slices were analyzed according to the parameters of water activity (aw), water content, total phenolic compounds (TPC), total anthocyanins (ATS), vitamin C and antioxidant activity (AA) (ABTS•+, DPPH•, and FRAP). The use of the ET100US combination provided an increase in the moisture transport process, higher drying rate, shorter process time (570 min), and reduction of aw to a safe value (aw <0.5), however, it sharply degraded the TPC, ATS, and AA. The ET50US pre-treatment even with a drying time of 690 min was the most efficient, since the values of TPC, ATS, and vitamin C suffered smaller reductions, where the AA varied in only 10.32%, 13.78% and 6.54% for the methods ABTS•+, DPPH•, and FRAP, respectively when compared to fresh strawberry. In this sense, it can be stated that the pre-treatment with 50% ethanol and ultrasound (ET50US) showed less reduction in the degradation of bioactive and antioxidant properties, and in the minimization of drying time for strawberry slices.