Wedding Cakes

You mean with an assembled cake?

I'll go with weak filling, poor supports, cake got too warm, or top heavy design.

Strawberry filling depends on what kind of filling you had in mind. The simplist is just a layer of buttercream, then a layer of sliced strawberries laid flat, and an other layer of buttercream.

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.

Hi Emily, how long have you been making wedding cakes, and what do yu mean by falling, are you putting supports between your layers of cake, Please e mail me at cakesbysk@aol.com and I will try and help you with this problem, If you never have had a course in wedding cakes, I suggest you either get a wilton couse book, I teach cake decorating and I teach you how to stak one.

You need ample support inside the cake. I use wooden dowels, but some people use plastic straws. Make sure your base is strong, and don't use whipped cream. It's best to use a filling that sets up well in the fridge, and doesn't get runny at room temp. An important side note: if you plan to leave your cake on display for more than 3 hours, make sure your filling isn't perishable at room temp. If you have any questions regarding that, please ask. It's critical!