Just adding my two cents for the sake of it, SB is a quest by itself and we all know about it, but whether we like it or not, it’s the number 1 flavour in the top list… always!
You’ll find thousands of post about it and this one just proves it, so my first advice is “Search” on the site, there are umpteenth posts on this subject… just write Strawberry… it never ends…
I think, but can’t remember where, even I that I’m not an SB fanatic, wrote a long post on the subject.
I saw you used the classic ones (and are good enough) but didn’t see MF or FLV Alpine or FW or RF (VG) did you try them?
Now let’s have a look together at the probable issues…
One simple answer is you’ll have to build your own layer and usually is a mix of three SB Ripe/Shisha/Alpine or Ripe/organic (MF or Nature’s/Red touch thousands of combos we all have our own.
One SB won’t work, it just won’t work, the compounds on a real SB are very complex and they change when the SB ripens, if you find my post (or if I do I’ll link it) there is a very thorough explanation on the subject and that’s why most of us use a layer of more different SBs.
Strawberry fades, no doubt about it, with steeping it fades, so if you mixed it with something else that takes a long steep, consider adding the SB at a later steeping stage, if a cream took over your mix that could be the “Strange taste”,
Maltol… if you go and have a look at the technical data sheet of the manufacturer compounds used for the SB you’ll always see an heavy dose of Maltol in it, but (sounds like Monty Python here) if we put too much Maltol in our mix, e.g. Bavarian Cream is another classic heavy maltol based…or malted milk, the mix will mute and we might just do go over the top without even knowing it…
So you have to be careful at the compounds used by the manufacturer and the mix as a whole.
Just another thing, Federico… where are you from? Sounds like an Italian name.