This study has been designed to screen phenolic compounds of strawberry pomace obtained from two strawberry cultivars, ‘Clery’ (SC) and ‘Marmolada’ (SM), and their biological activity (O₂˙⁻, ˙OH, DPPH˙ and ABTS⁺˙ antioxidant capacity, α-glucosidase inhibition and reducing power). The SM pomace contained significantly higher (p < 0.05) amounts of total flavonoids and anthocyanins, individual phenolic acids and flavonoids, among them protocatechuic acid, catechin and pelargonidin-3-glucoside (1838.31 and 1646.68 per 100 g DW, respectively) being the most abundant. The SM pomace showed higher DPPH˙ and ABTS⁺˙ antioxidant capacities and reducing power, as well as higher activity towards O₂˙⁻ , ˙OH (EC₅₀^˙OH = 2.77 mg mL⁻¹) and α-glucosidase inhibitory potential (EC^α-GIP₅₀ = 1.16 mg mL⁻¹). Our results support the use of strawberry pomace as a rich source of phytochemicals for further utilization in the food industry as supplements or ingredients for food fortification.