This study aims to develop the possibility of using strawberries as a powdered sour mix for cooking. This study uses an experimental study using a purposive sampling method in choosing the respondents consisting of 5 culinary professionals who are teaching food-related subjects at a Higher Educational Institution (HEI) and 39 food establishment owners/cooks around Hilltop Subdivision, Brgy. Greater Lagro, Quezon City. T-test was used to test the significant difference between strawberry powder mix as a sour mix based on the characteristics of Strawberry Sinigang Soup and Sampaloc Sinigang soup. The results show that, in terms of appearance, the respondents favored Strawberry Sinigang Soup over Sampaloc Sinigang Soup; as for the taste and aftertaste, the respondents preferred and found more appealing the traditional Sampaloc Sinigang Soup rather than Strawberry Sinigang Soup. Only the aroma of Strawberry Sinigang Soup shows that there is no significant difference to traditional Sampaloc Sinigang Soup. The findings of the study may serve as a foundation for business and may be used as a guide for future researchers in order to help the strawberry industry and the advancements in culinary innovation.