I want to do a banana cake with one layer of pastry creme filling and a separate layer of strawberry. I can't decide if it would be better to slice fresh strawberries in the cake or if I should make a fresh strawberry filling? What do people normally do?
What if you puree' fresh strawberries, sprinkle with a little sugar and cornstarch, mix it up, wait a day or so and use that as a fresh, sweet strawberry filling?
Like Cindy said, put it on top of the buttercream icing (or whatever you use) to keep your cake from getting soggy
deedelightful and Cindy... I am sorry to jump in,but you are saying: buttercream first, strawberries on top of that second. Do I have to put buttercream again on top of strawberries, so that the top layer does not become soggy 
? I have never put fruit as filling but I would like to.
Thank you in advance for your answer.
CIAO
I usually just put the buttercream (or whatever I'm in the mood for!) under the fresh fruit to stop the juices from running down into the cake. I don't worry about topping the fresh fruit with anything. Gravity will keep the cake on top from getting 'soggy'. 
ja...ja... that is so obvious, never thought of it!!! 
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