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.
There are some others who probably have direct experience here and they will, no doubt, chime in with the voice of experience!!