Bavarois doesn't actually assume strawberry flavour. It's more like the structure and preparing process that makes it bavarois. It's just creamy gelatin jelly, basically. I'm not sure if it historically included flavouring in itself or if it was added with a sauce, but the two times I've made it, I used peach (puree) and vanilla, to make the bavarois have two separate layers, each having its own flavour.