The use of high pressure carbon dioxide (HPCD) is a novel, non-thermal method of food preservation; with that method, it is possible to effectively reduce a microbial count, to inactivate tissue enzymes and, at the same time, to preserve all the nutritional values and sensory quality of a product. The objective of the research study was to determine the effect of process parameters on the quality of strawberry juice preserved using the HPCD method. The raw material analyzed were frozen strawberries of ‘Senga Sengana’ cultivar. Immediately after pressing, the juice was treated with supercritical carbon dioxide using a Spe-ed SFE 4 apparatus (Applied Separations, USA) at varying pressure levels (10, 30, 60 MPa), at different temperatures (35, 45, 65 °C), and for varying time durations (10, 20, 30 min). The unpreserved juice was a control sample. The analyzes showed that the application of CO₂ at a pressure of 60 MPa made it possible to effectively reduce, even more than by the three logarithmic cycles, the total microbial count. The polyphenol oxidase could be fully inactivated at every level of the pressures tested, and the highest level of peroxidase inactivation (95 %) was achieved at a temperature of 65 °C irrespective of the pressure and time applied. Anthocyanins were well preserved; only at a temperature of 65 °C, a significant decrease of 10% was reported. The juice colour changes, expressed as ΔE coefficient, i.e. an absolute colour difference, were below 2, thus, they were almost unnoticeable by an inexperienced observer. HPCD turned out to be an effective method of preserving strawberry juice and its high microbial and physicochemical quality were ensured under this method.