I am attempting to make a strawberry and cream duck liver pâté I am trying to figure out the best way to add the berries and keep the berries flavor

Some ideas:

1. fold chopped dried (not freeze dried) strawberries into pate mixture prior to cooking.
2. top the finished pate with a strawberry juice gelee and maybe swirl in some cream gelee. I once made faux gras (with chicken livers) recipe that had a cucumber gelee topping that still had a refreshing cucumber flavor.

I lean towards #2