i only use fresh strawberries. i puree them in the food processor then taste to see if any sugar is needed ( a tiny bit) then add to butter cream . the color is a little odd, more on the orange side, so i also add a touch of pink food color. i’ve been told it tastes like fresh strawberry icecream.
another option would be to take your cake layer, add a generous layer of frosting and then lay slices of fresh strawberries, put on the next layer and so on…
this will give a beautiful cross section when cut. the larger strawberry pieces will look very gourmet to the eaters.
frost with plain mousseline butter cream and top with more fresh strawberries. we call it our strawberries and cream cake!