I would suggest keeping your boils at 60 mins. Besides alpha-acid isomerization, the boil also drives off sulfur compounds to prevent DMS from forming (cooked corn/cabbage flavor). The extra 30 minutes is good insurance IMHO for a cleaner tasting beer. It will also ensure that the hot break participates fully.
I've not tried racking onto strawberries, but friends have indicated that strawberries are tough to get that 'strawberry flavor' out of. You run the risk of getting the acidity and other compounds, and not so much of the strawberries.
I hear it is easier to use rasberries, blackberries, etc. for berry flavors like that. Hopefully somebody else who has actually gone down either path can chime in here....