The work aims to explore the characteristics of strawberries' liquid nitrogen (LN2) quick freezing process. The LN2 quick-frozen strawberries experiment was conducted at the temperatures ranging from ?40 ℃ to ?70 ℃ with 5 ℃ interval by means of a self-made LN2-spraying quick freezing device. The indexes of strawberries including freezing rate, water loss rate, chromatic aberration, contents of vitamin C and anthocyanin, etc. under different freezing temperatures were tested and analyzed. The freezing time was shortened and the freezing rate was increased from 9.75 cm/h to 20.00 cm/h with the reduction of freezing temperature. When the freezing temperature was lower than ?55 ℃, the increase of freezing rate decreased as the temperature continued to reduce. Water loss rate, Vc, anthocyanin and total phenolics of LN2 quick-frozen strawberries showed an increasing tendency with the reduction of freezing temperature, but the rate of increase was gradually decreased. The LN2 quick-frozen process of strawberries at ?55 ℃ can ensure the rapid freezing and maximally retain nutritional quality of the strawberries.