Why did you rack before ferment was complete? By racking and adding fruit multiple times rather than all at once you're racking more and you're racking less compact yeast i.e. you're probably wasting mead.
Why didn't you either add all strawberries at once or if not, halt ferment and add strawberries in secondary for more flavor?
I hope you realize you need a lot of strawberries for the taste to kick in.. which leads to: why add the kiwi? Are you sure strawberry and kiwi makes it better than straight kiwi and why just 3 kiwis?
Of course ferment restarted a bit. You added more sugars without 1st stabilizing the ferment through sulfites and sorbate. Of course just a little bit, you're maltreating the yeast by racking them off then giving the reduced colony more work to do on their own. Plus they had little sugars to eat from the fruit anyway.
Is the ferment still going? What is the gravity reading?
Yes, it's normal for fruit to become pulp and settle at the bottom. The yeast just eat the sugars and take nutrients and leave most of the rest of the fruit alone. This breaks down and becomes sludge. The sludge will never disappear so if it's bothering you or causing problems you have to rack off of it i.e. rack everything except the sludge. Shaking re-suspends any yeast and might help out clearing but if you want to rack now you wouldn't shake. I don't know what your plan or full recipe/method is, if you have one, so I can't really help. Do you plan on adding more stuff? How long has the sludge been at the bottom? How long ago did you start this mead? How does it taste? When did you last rack?
The plan would be something like: a strawberry melomel with a slight hint of kiwi finishing at medium sweetness. Fruit added post ferment in secondary to add a more raw fruit flavour (people call it 'jammy' but in my opinion it's just raw fruit.. like adding fruit juice to your finished wine. Not for me, but to all their own). Fruit racked or not racked at these specific times because of the plan to add more fruit or because the sediment was present for a long time and there was fear of adding off flavours.
Seems you have a lot to learn and I recommend reading the newbie guide, listening to the gotmead podcasts (personally I'm more than a reading person rather than listening because I don't take down accurate notes while listening) , and use the search on these forums as much as you can. We have too little detail and you have much you still need to learn for us to be of much help without writing a thousand word essay. The simplest and safest way to do this is to rack and age the mead, racking every few months or when the lees are thick. Could very well not be the best thing to do though
