StrawberriesYou could use a "bavarian cream" made from folding equal amounts of stabilized whip cream and pastry cream together instead of the cream cheese mixture.
I've actually mixed pureed strawberries (not too many though and you have to add a tiny more gelatin to the whip cream to compensate for the extra fluid) with that mix and used it to fill cakes.
There are several nice recipes for glazes but be careful of the ones that only use cornstarch. Unless you're eating it within a few days it breaks down. I believe some of the best use a combination with pectin. I don't know about arrowroot, but my grandma used to use it all the time. Not that anything lasted that long! LOL
(oh, great, I want strawberries now!)