Changes of quality of cloudy and clear strawberry juices processed by high hydrostatic pressure (HHP) at 600 MPa/4 min during 6-month storage at 4 and 25 °C were investigated. After 6 months of storage at 4 °C, ascorbic acid, anthocyanins and total phenols decreased by 39.41%, 29.76% and 16.22% in cloudy juices, and by 48.91%, 7.02% and 13.82% in clear juices, but the antioxidant capacity in both juices decreased by less than 10%. The decrease of these indices at 25 °C for 6 months almost doubled. The lightness (L⁎) and redness (a⁎) in both juices at 25 °C were significantly lower than at 4 °C, while total difference color (ΔE) and browning degree (BD) were significantly higher. 66.93% and 70.75% decreases of viscosity and 47.60% and 79.98% of cloud in cloudy juices were observed after 6 months of storage at 4 and 25 °C, respectively. The loss of ascorbic acid, anthocyanins, total phenols and antioxidant capacity fits well to a first-order equation. Total anthocyanin content was selected as a biomarker to predict the shelf life due to their influence on the consumer acceptance and higher sensitivity to the storage temperature.