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Sorry you haven't gotten a response yet. It depends on the cake you use. I don't see how it should collapse. I've done them before. But how big is it? are they three full 1 1/2 inch layers or are they one large thick layer sliced in three parts - is it a butter cake or a spongecake (spongey without butter or fat)?
There's a great strawberry cream cake from Cooks Illustrated - you may be able to find it online. It makes a cream with creamcheese and whipped cream beaten together and i think it's 3 layers. I make it when the strawberry season begins
The fillings used in the cake should be tight enough and the cake, should be firm enough to hold up.
With the tiers, wooden or plastic dowels are used to hold the layers in place.
Each layer, has its' own cardboard liner.
With all of this in place the fillings should not matter at all.
If this is your first attempt at making a tiered cake, I suggest you do a little online research to help.
Sorry norma, I didn't realize you wrote "3tier", i thought you wrote "3layer" - reading too fast i guess. Usually a tier has two layers. and so three tiers are 6 layers, and pretty big at the bottom. If that's what you're doing you will need to use the straws and cardboard method, and adapt the recipe for the larger bottom layer which is very wide and will fall if you don't adapt it. This is very well explained in Rose Beranbaum's cake bible.
However, if it's a three LAYER cake you don't need to go through all that. Three layers are all the same size, usually 9 inch diameter.
In either case, if you wnt to have pastry cream instead of whipped-cream/cream cheese frosting that the cooks illustrated gives, i would suggest a bavarian cream filling. In this case gelatine is beaten in with the eggs and sugar and flour when you make the cream, and then whipped cream is folded in when it cools but is still liquid. This cream is lighter than regular pastry cream because of the whipped cream that contains air. You might also add beaten egg whites to it to lighten it further.
I would embed the whole strawberries in this bavarian cream, and then fill the cake with it. The cream will get stable and not squish out from the layers at all, but remain soft and silky, and the gelatin will protect the cake from dripping strawberries. I would not cut the strawberries also for this reason, not to make them leak. I can send you a recipe for the cream if you like - send a pm