The garden strawberry (or simply strawberry; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit.

The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates. Artificial strawberry flavorings and aromas are also widely used in products such as candy, soap, lip gloss, perfume, and many others.

The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714. Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry (Fragaria vesca), which was the first strawberry species cultivated in the early 17th century.

The strawberry is not, from a botanical point of view, a berry. Technically, it is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries. Each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.

In 2019, world production of strawberries was 9 million tonnes, led by China with 40% of the total.

Raw strawberries are 91% water, 8% carbohydrates, 1% protein, and contain negligible fat (table). A 100 gram reference amount of strawberries supplies 33 kilocalories, is a rich source of vitamin C (71% of the Daily Value, DV), a good source of manganese (18% DV), and provides several other vitamins and dietary minerals in small amounts. Strawberries contain a modest amount of essential unsaturated fatty acids in the achene (seed) oil.

When you’re looking for a healthy snack, think strawberries. Not only are they low in sugar, but the benefits of eating strawberries are many. Strawberry nutrition facts show us that this favorite berry is high in vitamin C, and contains fiber, folate, and potassium.

The heart-shaped silhouette of the strawberry is the first clue that this fruit is good for you. These potent little packages protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer.

Packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols, strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food. They are among the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium. Just one serving -- about eight strawberries -- provides more vitamin C than an orange.

This member of the rose family isn’t really a fruit or a berry but the enlarged receptacle of the flower. Choose medium-sized berries that are firm, plump, and deep red; once picked, they don’t ripen further. First cultivated in ancient Rome, strawberries are now the most popular berry fruit in the world. These red gems may be good for your heart in more ways than one.