My pleasure!!! I always ask a million questions when I make a cake, so feel free!
You have, however, caught me a little out of my experience. You will probably not be surprised to know that this does not prevent me from having an opinion! : )
I’m thinking that buttercream-strawberries-buttercream will make a slippery situation and be a bit messy when you go to slice it, with the layers separating.
What if you made a strawberry puree and mixed it into the mousseline and had pink frosting between the layers?
Another possible is, if you’re doing a tiered cake, is to fill the sort of “ledge” that forms—the moat—with strawberries. Make a barrier around the edge, then fill the “ledge” with strawberries. You could also make a border around the topmost tier and fill it with strawberries.
Good luck!!!
There are some others who probably have direct experience here and they will, no doubt, chime in with the voice of experience!!
—ak
SLIPPING! Oh, that won’t be good…never really thought about that BUT YOU are soooo right! Butter is slippery mixed with the wet of the berry, mmmm….not so good…I like your idea with the strawberry flavored layer but the bride is not…I think I may just go for sliced strawberries on the side. (If any at all at this point) Maybe a puree to drizzle at each table. In any event, you have armed me with confidence. I am in the process of making the fondant/gumpaste flowers now so I don’t have to feel rushed about the whole thing. 
Thanks!! I am a beginner. It’s not much different than working with those plastic type clays. I love creating things. Anyway…I want to ‘Thank You’ for your kindness and your responses…you have boosted my confidnece levels tenfold on making this cake.
