In this study, the antioxidant capacities, phenolic properties, and minerals of strawberries produced in four different districts of Konya/Türkiye were compared. The methanolic extracts were examined for total phenolic contents (TPC), total flavonoid contents (TFC), and antioxidant capacities, assessed using ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). The phenolic compositions of the samples were analyzed using HPLC-PDA, with 25 phenolic standards. The mineral content of samples was analyzed using ICP-OES. The measured quantities of TPC and TFC ranged between 79.800 and 15.100 mg GAE/100 g and 5.600 and 10.000 mg QE/100 g, respectively. FRAP and DPPH values varied between 1.192 and 1.610 mM FeSO<inf>4.</inf>7 H<inf>2</inf>O/100 g FW and 2.691 and 4.239 mg/ml, respectively. The samples from the Yalıhüyük and Derbent regions were found to possess similar phenolic contents and antioxidant capacities, followed by the Bozkır and Seydişehir samples. Of the tested phenolic compounds, only six were detected as common components in all the samples, yet their quantities varied. p-OH benzoic acid was the major component, followed by pinocembrin, chrysin, t‑cinnamic acid, caffeic acid phenethyl ester (CAPE), and gallic acid. K was found to be the most prevalent element in all samples, followed by Ca and Na. Although Derbent and Yalıhüyük strawberries were closely clustered, factor analysis indicated distinct groupings for each district. In conclusion, the distinct variations in phenolic composition across all samples suggest significant diversity influenced by regional factors, emphasizing the need for further exploration and understanding of these variations in strawberry cultivation.