Influences of carbon sources, sucrose, glucose, fructose, maltose and sorbitol on shoot proliferation of strawberry were compared at relatively wide range of concentrations (0-120 g l^–1). For each sugar added, the highest number of buds and shoots was formed at concentration of 30 g l^–1. Lower and higher concentration of sugars minimized number of buds and shoots particularly at concentrations of 0 and 120 g l^–1. The highest number of buds (5.0) and shoots (2.4) occurred on sucrose-containing medium, whereas sorbitol produced the lowest number of buds and shoots. In the present study, it seems that sorbitol was not the recommended sugar for strawberry proliferation media over the whole concentration range. Fructose tended to produce cultures with less compact and large shoots compared with the other sugars. Tissues grown on medium supplemented with 90 and 120 g l^–1 concentration showed red and white pigmentations with no signs of buds possibly due to osmotic stress.