Let's start with the labeled cross-

Let's start with the labeled cross-sectional view of a strawberry so you can know all the different strawberry parts!
A: This is the stem, or peduncle, of the strawberry. It is a form of "petiole" (see "I", below) and is the part of the strawberry that connects it to the rest of the strawberry plant while the fruit is growing.
B: This is the pith of the strawberry. It has almost no flavor and is usually discarded along with the hull (see "D", below) when the strawberry is being prepared.
C: This is an achene. Most people think these are seeds, but actually they are the TRUE fruits of the strawberry, similar to a sunflower seed AND it's shell. A medium-sized strawberry of most varieties has about 200 achenes, so it's not surprising that they (and the pistils associated with them--see "K", below) are among the most numerous of all strawberry parts.
Strawberries are not considered true berries by botanists (plant scientists). They are called "pseudocarps", and the part of a strawberry that we all love so much is actually the "receptacle" (see "K", below), the part of the plant that produces the fruit (rather than the fruit itself).
D: This is the calyx of the strawberry. It is also called the "hull" or "cap". This part is removed along with the pith (see "B", above) of the strawberry when the strawberry is being prepared. It is important to leave the calyx on the strawberry until it is used or frozen to help keep the strawberry from spoiling. (Note: this part is also often called the "crown", but the crown is actually the part of the strawberry plant where the stems and roots meet, shown in "G" below.)
E: This "string" of lighter-colored flesh connecting the pith (see "B", above) with an achene is called a vascular bundle.
F: The main flesh of the strawberry is called the cortex.
The skin of a strawberry is called the epidermis--the same as the name for our skin.