Sounds like it is just normal suspended particles. They should drop out of suspension leaving you nice red wine again. Unless it is oxidation and your wine is shifting to brown color. How much head room are you leaving in the carboy?
I think it depends on the type of strawberries used, too. My strawberry wine started off red, too, and became more and more orange. I did an F-pak using twice the amount of strawberries required and it helped a lot. If worse comes to worse, use a couple drops of red food coloring (gasp!)
My strawberry did the same thing, I think this may be normal. I did get some of the red back when I added my fpac but it's still orangeish in color. It's tasty so I'm not worried about color. As non-grapenut said, you could always add a few drops of red food coloring. I don't know as that would hurt anything.
The loss of colour is due to the fermentation process affecting the anthocyanins in the strawberries ( i.e.the red color is due to the anthocyanins). They are affected by change in pH, heat and a range of other factors. From some other replies on another forum it is suggested this can be minimized by using either blueberries or elderberries in the primary or adding strawberries to the secondary. Apparently this doesn't affect the flavour. Can anyone verify this for me??
The question of change of colour in strawberry wine originally was pointed out to me by a commercial fruit winemaker friend of mine in Victoria Australia a few years ago. I have observed the same happening with strawberry wines made locally in Tasmania, Australia. It may be that it depends on the type of strawberry being fermented. I am fairly sure that it is the anthocyanins that are affected but I would like someone to be able to tell me for sure.