I'm doing something similar to what you're doing now for my second batch (I've ever made), using the Cooper's Canadian Blonde in primary with 5 lb of fruit and 1/3 lb honey. I pureed the strawberries and pasteurized the fruit and honey before adding everything to the wort. Had a few interesting issues (at least to me), but I think it will turn out ok. (Took 24 hours for the yeast to get started, my airlock had strawberry puree blown through it - cleaned it out a few times, and there were some sulfur smells one morning coming from the fermenter during early fermentation.)
Basic Brewing Radio
had an interesting podcast about brewing with fruit in primary vs. secondary, someone did a comparison. A lot of people on the board say that you should put the fruit in the secondary (which I don't have... yet!). The podcast put my mind at rest that the primary will turn well though.
Also, I kind of cribbed my recipe from the Makebeer.net recipe
and one on the Cooper's site. We'll see how it goes in a few weeks.