Perhaps you mean falling in the oven?
If you increase a recipe, like double it, for a larger (that is, wider) pan, you will get the cake to fall. It needs less baking powder the wider it is. There are technical engineering explanations for this, but think of a bridge, you can;t use the same height and same materials and expect a bridge to span a wider river.) I learned this from Rose beranbaum's cake bible, and she gives recipes adapted for wedding cakes, and also gives you a formula for adapting other recipes. I would highly recommend it if you're going to make a wedding cake.
If the cake falls after being assembled, you need to do some engineering with cardboard and straws. This is also very well explained in the Cake Bible.
I made a wedding cake for my daughter last year, three tiers, 6 layers, a very rich fudge cake with chocolate raspberry ganache inside, and white chocolate cream cheese buttercream under the home made fondant frosting. It was very heavy and it was made in the 100 degree heat of my house, and held up fine. But i followed the cake bible religiously (so to speak!)
I wouldn't try a strawberry frosting with pieces of fresh strawberries in it unless you make a cake that you assemble at the last minute, because strawberries leak and you'd get a squishy mess, and i wouldn;t want to be assembling a wedding cake at the last minute! But the cake bible also has a strawberry buttercream made with strawberry puree and it's supposed to be good for tiered cakes. I never made it but from all the other things i made from that book, i'm sure it's going to be perfect.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"