The objective of this study was to determine the effect of edible maltodextrine coatings on the level of losses in weight and firmness of strawberries after they have been frozen and thawed. Maltodextrines solutions of various concentrations such as 2, 4, 6, and 8% (w/v) were used during the experiments. The effect of their storing time in a refrigerator, as well as the impact of a thawing method on the final sensory properties of strawberry fruits were investigated. It was shown that a maltodextrine coating almost three times reduced the losses in weight of strawberries after the completed thawing process, and it had an advantageous effect on the fruit firmness. The best functional properties had a coating made of a 6% (w/v) solution of maltodextrine studied. Additionally, it was found that fruits thawed at a room temperature had a much better sensory quality if comparing with those thawed using a microwave heating.