I prefer to use fresh strawberries for this recipe, rather than frozen ones, as they are less likely to make the bread too wet. Frozen strawberries contain more water and can result in a soggy texture. Ripe yet firm strawberries are ideal, as they are sweet and juicy but still have enough structure to hold up in the recipe. On the other hand, strawberries that are overly ripe and soft will be too mushy and will not work well. The loaf will become too moist and won't hold together as well, resulting in a less desirable texture and taste.