Strawberries may be introduced as soon as a baby is ready for solids, which is generally around 6 months of age. Note that strawberries range in size and not all strawberries will be appropriate for babies, so read our age-based section closely.

Need more ideas for baby's first solid foods? Check out our guides.

Strawberries grow in temperate regions worldwide, and humans have been harvesting wild strawberries and learning to cultivate the fruit for centuries. There are tons of varieties to try – some the size of your fingernail, others the size of your hand; some red or pink, others purple or white; some deliciously sweet, others tart like pineapple. From the delicate Alpine strawberry to the hefty Fragaria Chandler, there are many varieties to explore.

Strawberries ripen on their runners, and unlike bananas, they do not continue to ripen after they are picked. Those plump, heart-shaped berries in plastic shells at American grocery stores? These strawberries are grown to maximize productivity and harvested early so that they can be packaged and shipped from California or Florida, the top strawberry-producing regions in the United States. They can taste very different from strawberries that are grown near your home or found in the wild.

Yes. Strawberries are packed with vitamin C, which strengthens immunity and helps baby’s body absorb iron from plant-based foods.  The fruit also contains fiber, which promotes a healthy gut, as well as folate that fuels a baby’s metabolism, cell energy, and antioxidant activity. The seeds even contain some omega-3 fatty acids to power a baby’s vision, nervous system, and brain development.  The best part about strawberries: the fruit contains more than 50 polyphenols, which are plant compounds that act as antioxidants and anti-inflammatory agents to keep a baby’s cells and whole body healthy. 

Strawberries are commonly sprayed with pesticides.  To minimize exposure, thoroughly wash strawberries before serving them and if your budget allows for it, buy organic fresh or frozen strawberries. 

★Tip: Love strawberry jam? It would be wise to hold off on serving jam until after the 2nd birthday because it is packed with added sugar.  Instead, simply mash strawberries to make a fresh jam that can be stirred into oatmeal or yogurt, thickened with chia seeds, or served on its own.

Yes. Strawberries are a potential choking hazard, especially when the fruit is firm, round, or small. To minimize the risk, first choose very large, soft and ripe berries. Large strawberries (much bigger than baby's mouth) can be served whole as long as you supervise baby closely. Small, round, or firm strawberries should be thinly sliced or smashed. As always, make sure to create a safe eating environment and stay within arm's reach of baby at mealtime. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Strawberry is not considered to be a common allergen, although allergenic proteins in the strawberry fruit have been identified.  Interestingly, the strawberry proteins that cause allergic reactions are less likely to be found in white strawberries. What’s more common than allergy is a harmless skin reaction around the mouth from the acidity of the fruit. Although not an allergic reaction, strawberries and other acidic fruits can also cause or worsen diaper rash when consumed in excess. If this occurs, apply a thick barrier cream or ointment to the diaper area and limit prolonged contact with a wet/dirty diaper.

Individuals with Oral Allergy Syndrome (also known as pollen food allergy syndrome), particularly those who are allergic to birch pollen, may be sensitive to strawberries. Oral Allergy Syndrome typically causes mild, temporary itching, tingling, or burning in the mouth, which usually resolves on its own.    Cooking the fruit can minimize the reaction. 

Strawberry is a part of the Rosaceae family, and individuals who are sensitive to other plants in this family (such as almonds, apples, and plums) may have a similar experience with strawberries. 

As you would when introducing any new food, start by offering a small quantity at first. If there is no adverse reaction, gradually increase the amount served over future meals.

The flavor depends on the variety of strawberry – some types are more acidic, while others are sweeter. The flavor also depends on how the fruit was grown and harvested.