One question - how many pounds of strawberries did you use per gallon of wine must? Strawberries should be not less that 6-7 lbs, the more the better since their flavor is so delicate. Don't see any reference to number of gallons or pound of fruit per gallon. If you used all 43 lbs in a 5 gallon batch it should be good on flavor after it ages AND assuming the berries were truly ripe when picked. The latter point is important for flavor, berries not fully ripened are going to lack a lot of flavor.
At 1.010 you are already into what would be called a sweet wine, without any additions, but with 14.44% ABV you are pretty high and hot. Give it a few months to mellow a bit. I had a Black Currant, same issue but stopped at 1.005 with an ABV of 15.5 percent. My goal was actually a bit over 16% and then to backsweeten into a dessert wine. Since it stalled I tried it and while young it was still great but with that young wine edge. I bottled at 10 months with no additional sweetening or flavor. A bottle opened a year after bottling was great, edge gone, not "Hot" and not too sweet but definitely sweet.
Strawberries are a lot lighter on flavor you so depending on the pounds/gallon you may need, just as suggested, some flavor help and that's what folks have given you. First off though.... is waiting.... at least 9 -12 months before you try to backsweeten and return some flavor. Of course maintain your SO2 levels as it ages and add sorbate a week or two before you plan to add any flavor or sweetness to it.
