High susceptibility of strawberry to diseases requires the use of pesticides on industrial plantations. Press cake can be a valuable food component. The aim of the research was to evaluate the level of pesticides in fruits, juice and press cake. Delermination of pesticides was made by GC-MS method. In the fruits, raw juice, dried press cake 3-5 substances were detected in total amount of respectively: 0.22, 0.12 and 0.73 mg/kg. These are in variable amounts: boscalid, folpet, pyrimethanil, tetraconazole and trifloxystrobin, on the level of 0.1-18% of the maximum residue level (MRL) except for tetraconazole, which in press cake reached level of 70-120% of MRL established for strawberry fruit.