Cake – Rolled marzipan as cake filling

Generally, no they should be fine. You'd have more of an issue with frozen than fresh. It would take fresh strawberries a long time to release enough moisture to cause any significant amount of sogginess.

The issue you're more likely to run into depending on the size of your strawberries, the density of your Bavarian cream, levelness of your cake, and the weight of your top layer is that they can act like rollers and friction between the two layers will be low. If the cake is tilted wrong, the top layer will just slide right off. I've definitely had it happen - ruined a cake for a charity event :(. Make sure the strawberries are cut into bits - not halves or slices and preferably fold them into the cream to prevent this from happening. All the flavors will still be there, but your cake will be safer.

You can generally freeze cakes, with our without icing, for a month without problems. Beyond that, opinions vary...

How to wrap it depends on what type of cake and what type of icing.

For a cake covered in fondant:

• wrap it in plastic wrap (multiple layers if you feel like it, by the time I make sure edges are overlapped I pretty much have two layers)
• then wrap it in aluminum foil (I've never found a good explanation of why you need to do it, but it's what I learned to do...)

For buttercream:

• freeze the iced cake first, then wrap carefully plastic wrap.
• I've never managed to do this without messing up the icing at least a bit. Work quickly, try not to touch the icing (heat from your hands will soften the icing), use lots of plastic wrap and let it be a bit looser.

In your case: if "closer to Christmas" means "in a couple weeks" and if the icing is very nice, I wouldn't wrap it. I'd get either a large enough container or a large plastic bowl that could be placed over the cake and sealed to the plate and just freeze it like that.