The effects of ultra-high pressure， ultra-high pressure time and ultrasonic time on the quality and antioxidant activity of strawberry slices were studied. The results showed that ultra-high pressure combined with ultrasonic pretreatment can significantly improve the quality （color and hardness） of vacuum freeze-dried strawberry slices， and promote the water diffusion during the drying process of strawberry slices. In addition， the antioxidant activity of freeze-dried strawberry slices has been significantly improved after ultra-high pressure combined with ultrasonic pretreatment （P＜0.05）. The optimal pretreatment conditions are as follows： ultra-high pressure of 100 MPa， ultra-high pressure time of 5 min， and the ultrasonic time of 25 min， the hardness， a* value， anthocyanin content， total phenolics and flavonoids content of strawberry slices were 707.28 g， 31.01， 304.39 mg/kg， 11.60 mg/100 g and 221.41 mg/100 g， respectively.