I just made a cake yesterday with fresh strawberries and a white choc. cream filling..all I did was put sliced strawberries on the cake and then covered with the cream filling and then put the other cake half on top..hope that helps..
The cake I did recently, I used strawberry jam as a thin layer, put sliced fresh strawberries on that, then heated up a little jam to thin it, and spooned over the slices - hopefully it preserved them some, but have not heard from my customer, yet.
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
I did fresh strawberries as filling this weekend. I used Pastry Pride, whipped it to make whip cream. I spread a layer of whip cream first, then lay the strawberries out and then put another layer of the whip cream. I don't know how fresh they stayed, I havent heard from my customer either.....
The best tip someone gave me was to use a layer of No Bake Cheesecake as a filling...a nice thick layer mixed with fresh strawberries. It was incredible. The best part was that the filling is firm enough that it doesn't leak out. I used it with a white cake (A Better White Cake recipe from this site---really good!!!) and a whipped buttercream...I am drooling just thinking about it.