Abstract: The quality stability of fresh fruit milk tea is largely determined by the properties of its raw materials. As a commonly used ingredients, strawberries contribute significantly to the final flavor profile through their distinct aromas. Subtle differences in key aroma components can impart distinct aroma profiles to the final product, leading to batch-to-batch flavor variations in fresh fruit milk tea. Therefore, identifying the main aroma compounds in three strawberry cultivars commonly used in processing can help determine the causes of flavor differences. By combining GC-MS (Gas chromatography-mass spectrometry) and GC-IMS (Gas chromatography-ion mobility spectrometry), a total of 110, 110, and 111 VOCs (Volatile organic compounds) were detected in 'Jiujiu', 'Hani', and 'Monterey' strawberries, respectively. OAV (Odour activity value) analysis identified 16 characteristic VOCs, among which δ-decalactone, isoamyl acetate, linalool, (Z)-3-hexenal, (E,E)-2,4-nonadienal, 2,5-dimethyl-4-methoxy-3(2H)-furanone, ethyl isobutyrate, ethyl hexanoate, propanal, and 1-en-3-octanol were recognized as the key volatile constituents common to all varieties. PCA (Principal component analysis) and sensory evaluation clearly distinguished the aroma profiles of the three cultivars. 'Jiujiu' strawberries exhibited pronounced sweet and floral notes, attributed mainly to (Z)-3-hexenal and linalool. The intense fruity and sour aromas of 'Hani' strawberries were associated with ethyl isobutyrate and ethyl caproate, whereas ethyl isobutyrate and propionaldehyde were the primary contributors to the fruity and fresh scent of 'Monterey' strawberries. Furthermore, VOC content levels varied across the cultivars. The combination of GC-MS and GC-IMS elucidated the key aroma compounds and their varietal differences, with the resulting flavor fingerprint serving to inform raw material selection in strawberry processing.