In all honesty, you will get a better flavor and bouquet from commercial frozen strawberries than you will from supermarket fresh strawberries that were picked before they were even ripe. The reason is simple; the sweetness of a strawberry is determined at the time it is picked, and the berry's flavor is largely (although not completely) dependent upon its sweetness.
Commercial growers generally pick their strawberries before they are fully ripe. The berries are then taken to a processing plant where very ripe berries are separated, washed, destemmed and either flash frozen whole or frozen in syrup. Unripe berries are packed for shipping and sent to whomever bought them. This is usually a jobber/distributor. They might then be sold to a supermarket chain and shipped to the chain's distribution point or produce warehouse. They are then shipped to individual stores where they are placed on produce stands. At this point, the berries may have been picked 5-7 days earlier and are starting to "look" ripe. In truth, they simply turn red. They are only as ripe as they were the moment they were picked. They will never attain the sweetness and flavor the vine-ripened berries had that were frozen.
Strawberry wine can be quite thin if a body-building ingredient is not added. This recipe uses Welch's 100% White Grape Juice Frozen Concentrate to add "vinosity" to the wine.
Thaw strawberries and grape juice concentrate. Dissolve sugar in 5 pints water and bring to boil. Strain juice or syrup from fruit and save liquid. Put thawed fruit in nylon straining bag in primary and crush fruit with hands. Pour boiling water over fruit, cover primary, and set aside to cool. When cooled to 80-85° F., add grape juice concentrate, tannin, acid, yeast nutrient, reserved juice or syrup, and 1 pint water. Stir well to blend ingredients. Add activated yeast, cover and stir daily. Do not further crush, mash or squeeze bag of strawberry pulp. Remove bag on 7th day and allow to drip drain, saving drippings. Return drippings to primary and transfer to secondary fermentation vessel. Top up to one gallon if required, attach airlock and set aside. After 45 days, rack into secondary containing 1 Campden tablet dissolved in a little wine and reattach airlock. Rack again after additional 60 days. Stabilize wine when clear and rack after additional 45 days. Bottle and age at least 6 months. [Author's own recipe]
My thanks to Keith Myers for the request.