The perishable nature of many agricultural produce limits the access to profitable markets and causes dwindling income of small farmers. Post-harvest losses of fruits and vegetables are a serious issue in developing countries as compared to developed countries. The total losses from harvest to the point of consumption are as high as 30-40%, which is worth in million of rupees. About 10-15% of fresh fruits shrivel and stale, lowering their market value and consumer acceptability. Enhancement in post-harvest processing and preservation technologies are the critical strategies to add value to the food crops. Fruits play an important role in satisfying the demands for nutritious, full of flavours and attractive natural colours with high therapeutic value. They are rich in antioxidants, vitamins, minerals and dietary fiber. Some fruits have excellent flavour and very attractive in color, apart from nutritional, therapeutic and medicinal value. Strawberry is one of such fruit, which has short shelf life and is being highly perishable in nature. The best way of utilizing the delicate commodities in seasonal glut is through processing, value addition and to reduce the fruit wastage. Strawberries are available in Pakistani fruit markets during spring season. The demand and consumption of this delicate fruit is increasing in Pakistan as well as in other parts of the world. The nutrients, natural flavours and attractive color can be preserved through processing of fruit into various products i.e sweetened preserves, jams, jellies, whole frozen berries, dehydrated slices, freeze dried, spray dried and canned products. The present paper represents an overview on strawberry fruit processing and its possible value added products with special emphasis to Pakistani market.