Yes, when I do strawberry wine it's with frozen ones from Costco. Doesn't really matter where the fruit comes from! Most of mine is foraged, but for my last plum wine the plums were foraged from the going-out-of-date shelf of a supermarket.
For berries, a freeze before use helps break cell walls, that and a bit if mashing (I use our potato masher, pour boiling water over it so it won't infect anything) helps get the flavours and sugars out. Then ferment on the pulp for 2 to 5 days, you can have none, some, or all the sugar in. Strain through sieve or muslin or jelly bag, get into demijohn, add remaining sugar and water (leave good headspace for at least a week then finish topping up)
Ferment until clear, racking if lots of sediment that worries you.
When ferment stops, rack onto sorbate& sulphite stabiliser then bottle.
A bit of black currant always help with wininess. A handful of chopped raisins never hurts, I've been using golden raisins lately.