I'm making my nieces BD cake this week (8" yellow cake, dulce de leche (buttercream?) filling, chocolate ganache icing, Cr. Cheese Stuffed strawberries dipped in chocolate on top) and I have a question about timing the stuffing of the strawberries.

I have to cut into the strawberries to stuff them, do you know if they'll break down like they do with sugar in the fridge? Do you know if I could do them today (dipped or not dipped) and put on a cake on friday?

Also I have made my dulce de leche would you use it directly as a filling or will it be too slippery for the layers or soak in too much?

Thanks for any help.

(My FAVE thing to dip strawberries in was (can't eat them now) sour cream then brown sugar...yum)