Just made it with some strawberries, peach, and pear I had at home. Turned out quite alirght.
One problem I encountered was the heavy cream here. It's only 8% fat (I'm not sure if I read it correctly, but it is less than 30% for sure). Compared to the cream in Japan, which starts from 35% to 45% fat, it's really not easy to work with.
That explained why it's not common to use fresh cream to decorate cakes here in North America! (^^)b