I would personally attempt to add another 3-5lbs of fresh strawberries in the secondary. As some have said, I too have found the best results in using fruit during the secondary after transferring off the yeast cake. If the fresh fruit fails then buy a strawberry purée from your LHBS or nortwrhn brewer and add half to start at kegging/bottling. If that fails, then you can use extract. I wouldn't suggest it, but do what you think would result in the desired product you're after.
« Last Edit: May 07, 2014, 07:48:00 PM by sambates »
Tap: Doppelbock, American Pale Ale, Hefeweizen, Kettle Soured Berliner Weisse, Black Saison, Scottish 80/-, Wild Cider, Tart Cherry Porter, RyePA
Secondary: Flanders Red, Lambic, Flemish Barrel Sour, Dark Strong Sour