During this research strawberries juice were produced with various technological processes involving previous blanching strawberries, then clearance, depectinization or both processes together. After preparing the same juice is thermally processed in a tubular heat exchanger or with high-intensity ultrasound with frequency of 20 kHz and with a probe diameter of 12 and 7 mm. High-intensity ultrasound treatment was conducted in the period of 3, 6 and 9 minutes at a temperature of juice from 25 °C, 40 °C and 55 °C and amplitudes of the probe diameter of 12 mm (60, 90 and 120 mm), and the probe diameter 7 mm (53, 79.5 and 106 mm). For planning and design of experiments, a central composite design and optimization of process parameters and statistical analysis of results was performed using the response surface methodology. Effect of high intensity ultrasound on the juices of strawberries was monitored by examining microbiological correctness of the juice (total number of bacteria, yeasts, molds, enterobacteria, E. coli and Salmonella spp.) after treatment and after 10, 20 and 30 days of storage at a temperature of +4 °C and then measuring the total color on the colorimeter, the content of anthocyanins in the HPLC. All these tests were carried out in strawberry juice samples which were treated in tube heat exchanger as well as the raw (not treated) juice. The purpose of this study was to obtain a complete picture of the effect of high intensity ultrasound on the microbiological correctness, change the color parameters and content of bioactive compounds (anthocyanins) in strawberry juice.