Freezing a Danish Strawberry Filled cake

Would anyone be able to tell me how far in advance can I torte and fill (with Danish Strawberry filling) a cake (finished cake will be three tiers) and then be able to freeze it?  There will be alot of scroll work on the finished cake so I want to get a head start on the torting and filling.  I'm concerned that if the layers are filled too far ahead of time that they may turn soggy as they defrost.  Thanks for any suggestions.