Strawberries of such cultivars as “Ducat”, “Honey” and “Polka” were studied to define the content of aromatic volatiles using the methods of highly efficient liquid chromatography. About 49 components were identified in the composition of volatiles of ripe strawberries, namely esters, aldehydes, ketones, furanone, organic acids, aroma compounds, lactones, terpenic compounds, and alkanes. Their shares are the following: esters—12.8–41.8%, aldehydes—5.9–15.9%, ketones—8.7–35.6%, furanone—22.7–24.4%, and organic acids—2.47–21.85%. Depending on a cultivar, typical volatile components of strawberries are ethyl butanoate (10.1–30.65%), trans-2-hexenal (5.31–15.55%), acetoin (8.20–35.67), 2.5–dimethyl-4-methoxy-3(2H)-furanone (mesifurane) (19.08–19.92%) and 2.5-dimethyl-4-hydroxy-3(2H)-furanone (3.43–4.40%). A peculiar feature of volatile compounds of Polka strawberries is the highest ester share—41.77% of total content of volatiles, for Ducat strawberries it would be the share of ketones (35.88%), and for Honey strawberries—γ-decalaktone (12.41%). A high aroma activity of ripe strawberries is recorded on 2.5-dimethyl-4-methoxy-3(2H)-furanone (mesifurane) and 2.5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol). Sweet, caramel flavors are typical for strawberries of the studied cultivars. Strawberries of Polka cultivar have a pronounced aroma.