I was going to do a strawberry cream cheese filling, but I can't refridgerate this cake. I need a firm filling because I'm using the Wilton tasty-fill pan and a firm filling works best. I don't know what to do. Help please!

A cream cheese filling made with real cream cheese will require refrigeration.

Why can't you refrigerate the cake?

If you have access to the sleeved pastry fillings, you could combine the strawberry and the cream cheese, but I don't think the filling will be really "firm."

Rich's Bettercreme will be a shelf stable alternative, which you can flavor with strawberry extract - but I don't know if that's firm enough for your purposes.

HTH