I recently brewed a 5g batch of Biermunchers Centennial Blonde
and split into 2. With one batch I added 3 pounds of frozen strawberries which I halved and then steeped in 160 degree water for 10 minutes. I added the strawberries straight to the primary carboy after fermentation was dying down. I got some additional activity for a few days from the sugars in the strawberrries. I racked off the fruit after 2 weeks to a secondary to help clear. Bottling this in a few days so not sure just yet how it turned out but a recent hydrometer sample tasted good - a little tart, a little fruit and very smooth. THe color is a muted pink. I brewed this for SWMBO who loves Fruli (a beer we used to drink in Europe which is basically half beer/half strawberry fruit juice).
There are definately several ways to do this from what I have read. Fruit puree, fresh fruit, frozen fruit. All have various pros and cons. I went with frozen fruit because it is more sanitary than fresh out of the bag and cheaper too. I didn't use puree as I wanted a little more subtle flavor this first time around and it was easy to pick up a bag at my grocery store a block away. Let us know how it turns out.
Secondary: cherry lambic, lager
Kegged: Brandon O's Graff, BB Porter Clone, WITness Protection Program
Bottled: Trappist 3.0, Saison, Big Old Ale (bourbon oaked)
Addicted to homebrewing, not to drinking homebrew, i think...