I made a wasc cake for a birthday party this weekend and it was a mess. This is the order I made it in starting from the bottom layer:
1) wasc cake
2) fresh cut strawberries
3) white chocolate truffle filling
4) wasc cake
And it crumbled as soon as I cut it!!!! Why? 
Would you say it was under baked? It was a 12"x2'" round pan and I baked it for 1hr and 10 mins at 325. Or would you say the berries let off too much moisture? This is killing me! I made the same cake for my friend the same day for another party. I'm scared to ask her what the cake tasted like.
I don't know for sure but did you chill your cake before splitting it? After cooling I always place the cake in the freezer for at least a couple of hours. I would think it needed to be chilled with a fresh strawberry filling also after it was finished. As far as the cake being done it seems you could tell when you split the layer before filling. The hour and 10 minutes seems like a reasonable time for baking.
Ooohhhh you poor thing - no wonder you are 
If i gather this right - the cake was 2" high - yes?
I am thinking that the combination of the Strawberries and White Choc Truffle Filling it probably was just tooooo much filling for the 1" layer on the bottom and the 1" layer on top.
If it was underbaked - you would have noticed that when slicing it through the middle to fill.... 
Also - if underbaked it would have sunk - did it?
After me saying all of this i have never made one of those cakes - so i really do not know the texture of the cake.
Is it a moist dense cake or light and fluffy cake?
Was the cake completly cold when you cut it and filled it?
Perhaps just the WCTFilling next time would be ample - with a few fresh strawberries scatterd nicely on the top -
So sorry this happened to you...
ps - did you wash the strawberries whilst they were whole?because if you remove their little green tops and then wash them they absorb alot of water.
Just thought i would mention that little tip - not trying to sound bossy
just trying to eliminate the *why* factor.
Bluehue. 
Bluehue..Thanks for the strawberry washing tip--never thought of that before..
Your welcome - Grandfather grew thousands of straberries and the Grandmother was a cook - it was something they told me as a child and not only does it work - but makes alot of difference to the taste.
Bluehues helpful hint for the week - 
Bh.
Going out on a limb...was the cake overbaked?? Don't know the diameter, but 70 min. for say an 8" cake sounds long.
I was thinking the same thing. This past weekend, I baked a WASC 12x12x2 at 325 (with a flower nail in the middle), and it was done in about 40-45 minutes. I split the layer, so I know it was definitely cooked.
Yes, I refrigerated the cake before and after applying the filling. It was 4" tall and a 12" round. I washed the strawberries dried them with a paper towel then cut the stems. I also used my brand new agbay cake leveler for the very first time. I really don't know what went wrong. White chocolate filling has the same texture and consistency of chocolate ganache.
I'm having the same sort of problem you had. Except mine seem really heavy and dense at the same time as being crumbly. I need to go buy a new thermometer and see if my oven is cooking at the correct temperature. I've searched troubleshooting cake sites, and what I've found is a mixture of problems. For me, the consistency and the crumbling signal that my temp is too low and that I'm cooking it too long. It's a new oven so I've gotta figure the thing out.
I did a search on here and found a post by JanH (? not sure if that's right) that had links to the trouble shooting sites. Good luck and I hope you figure out the problem!
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