Huell Melon Hops

Mash at 158F. Use sweet specialty malts such as honey malt. 1968 or 1084 would work. Windsor is another possibility. If you want a fruit beer to finish on the sweet side, most and maybe all of the Belgians are too attenuative. However, specialty malts can add a lot of sweetness to a beer that has a relatively low FG, so I guess it's possible.

Dry fruit beers can taste good depending on the fruit. Strawberry isn't one of them.

 

I've never mashed high with them. Software can give you a reasonable estimate. Sometimes strong attenuaters will finish with a lower FG than software predicts with a high mash. They just take longer to get there.

 

I was not a fan of the raspberry flavor I was getting until I broke the 1lb/gal barrier. Strawberry is a more delicate flavor so you might need a lot more if you really want to notice it. If you're going to try the flavoring route, I would use it to supplement, not replace, the real fruit. That will help with it tasting too obviously artificial. I would also suggest adding the fruit first and tasting after a few weeks before adding any flavoring. It can be added to taste at any point if you aren't happy, but you can't undo.