The present invention provides a method for treating harvested strawberry fruit in order to preserve the quality of strawberry fruit after processing involving heating. This method for treating strawberry fruit suppresses both the softening and discoloration of strawberry fruit after being subjected to a process involving a step of heating harvested strawberry fruit, the treatment method involving: (a) either subjecting harvested strawberry fruit to an acetic acid preparation treatment and a calcium preparation treatment independently and consecutively, or subjecting harvested strawberry fruit to said treatments simultaneously; and then (b) subjecting the surface of the strawberry fruit to a coating treatment with oil/fat.