Strawberry surpluses, which may account for about 20% of the whole production, could be an example of what is happening with other fruits. This surplus is largely transformed into strawberry purée which, although is especially suitable for various bioconversions, is mainly used as an additional ingredient to produce other foods. With a view to using strawberry purée to obtain a new, naturally sweet beverage containing no glucose, the conversion of glucose into gluconic acid, while maintaining the original fructose of the purée, was assessed. Additionally it is important to preserve the sensory and nutritional properties of the fruit so pasteurized rather than sterilized purée must be used.