Strawberry (Fragaria × ananassa Duch.) is one of the most appreciated fresh fruit, particularly for its combined attractive appearance and flavor. Producers and consumers are looking for economically and non-contaminant methods to reduce postharvest losses and improve fruit quality. UV-C radiation is largely known for increasing fruit quality when applied in postharvest fruit. In addition, recent studies have suggested that preharvest UV-C application may promote fruit quality and decreased decay incidence. In this study, strawberry fruit (Fragaria x ananassa Duch., cv ‘Camarosa’) treated or not (control) with UV-C during field cultivation were harvested at the 75% red stage of ripening, separated into two fractions tissues (internal and external) and, stored at −80°C until analyses. Phenolic compounds, including anthocyanins, were analyzed by LC-MS. Aromatic compounds by SPME-CG-MS and ASE-CG-MS. Vitamin C (acid ascorbic and dehydroascorbic acid) by spectrofluorometric method. Preharvest UV-C treatment promoted an increased in total phenolic content, mainly anthocyanins (cyanidin 3-O-glucoside, pelargonidin 3-O-rutinoside and pelargonidin 3-O-glucoside). Content of flavonoids, mostly anthocyanins, were higher in external tissue, while flavonols, procyanidins, degree of polymerization of PCA and coumaroyl hexoside acid shown higher content in internal tissue. While in external tissues the sum of polyphenols in UV-C fruit increase 20%, in the internal tissue does not difference between control and UV-C. UV-C treatment increased in 15% the total volatile organic compound production (VOC) identified. Among the identified VOC ester production had a 23% increment. In contrast, furane and mesifurane, important volatile aromatic character of strawberry, decreased in 40 and 52%, respectively upon UV-C treatment. Vitamin C content (ascorbic and dehydroascorbic acids) was 40% higher in external than internal tissue and, increase in both external and internal tissues due to UV-C treatment. In conclusion, preharvest UV-C treatment seems to improve strawberry metabolic quality, resulting in fruit with higher vitamin C, ester volatile production, and anthocyanins content.