The modern strawberry, Fragaria x ananassa Duch. is thought to have originated in France in the mid-18th century by the inadvertent crossing two American strawberry species, F. virginiana Duch. and F. chiloensis Linn. The large, sweet, and juicy fruit of F. ananassa quickly gained popularity in Europe, replacing the small, soft and fragrant woodland strawberry (F. vesca) in cultivation systems at that time. F. ananassa is easily propagated by runners, and lends itself well to perennial culture in temperate climates. Strawberries can be cultivated in a diversity of field systems, and grower recommendations for fertilizer, mulch, and pest management inputs vary by region as well as the market for which the grower is producing. In the northeastern region of the United States, strawberries are among the earliest-ripening crops in spring. Most strawberries grown in the Northeast are consumed locally, yet the majority of strawberries consumed is imported from other regions. Producing abundant, flavorful fruit can help strawberry growers attract and retain local customers. This thesis explores the factors that contribute to the development of sweet, juicy, and flavorful strawberries in Northeast production systems. Previous studies have connected chemical composition of strawberry to climate, soil nutrient status, soil microbiome, plant-pest interactions and field carbon inputs. My research evaluated variation in New York State-grown strawberry chemical composition from year-to-year, from farm-to-farm, and across nine different management practices on the same field site. I hypothesized that total soluble solids (TSS), titratable acidity (TA), and volatile profile of ‘Jewel’ strawberries would vary when grown at different sites, and that chemical composition of fruit would be affected by field management on the same growing site. I hypothesized that management-induced variation in fruit quality would have measurable effects on sensory qualities. Management practice was not associated with fruit quality traits: different levels of soil carbon inputs, N inputs, fertilization rate, and non-fertilizer inputs were not associated with the variation observed in TSS, TA, volatile profile, or phenolic content. A sensory evaluation found no perceptible differences in flavor or aroma of ‘Jewel’ grown under different management regimes. Only 3.4% and 3.0% of variation in TSS and TA, respectively, was associated with management practice. Yields were positively correlated with total N application in the form of urea, while organic forms of N were not significant predictors of yield. Managing strawberry fields for high yield did not result in reduced quality of fruits based on chemical composition or sensory panelist response. I found that all measured quality attributes can vary significantly from farm-to-farm, but year-to-year variation overwhelmed any differences from one growing site to the other. Seasonal GDD (base 14.3˚C) was weakly correlated with TSS and TA of fruit, but variation in aroma was not associated with local climate data. My findings suggest that year-to-year variation in chemical composition may be large enough to affect sensory perception. Between 2018 and 2019, the coefficient of variation from year-to-year was 70% for TSS and 49% for TA. Between 2019 and 2020, the coefficient of variation was 360% for TSS and 34% for TA. Average TSS observed in ‘Jewel’ samples from multiple farms changed from 6.32˚Bx in 2018, to 8.32˚Bx in 2019, and 7.90˚Bx in 2020. Average TA increased from 0.70 g/L-1 in 2018, to 1.65 g/L-1 in 2019, to 3.08 g/L-1 in 2020. By comparing the influence of conventional and organic management practices on ‘Jewel’ fruit quality, I conclude that N inputs are the most significant drivers of yields, but non-fertilizer inputs do not appear to affect quality characteristics of fruit including sweetness, acidity, phenolic content or aroma. Management practice was not significantly associated with fruit quality characteristics, sensory perception, percent marketable yield, or crown density of plants. Year-to-year variation in climate appears to be the most significant driver of ‘Jewel’ chemical composition and flavor attributes.