Some yeasts are fast fermenters. Plus the temperature range you stated will help increase the ferment time. You could have some off tastes, keyword: could. I had a raspberry mead that went from 1.092 to 0.995 in 78 hours and it was just fine.
I would not worry at this point, allow the wine to clear, get some age on it and see how it is. In the future, you may want to try a cooler temp w/ strawberry, you will be amazed what "low and slow" will do for that fruit (and many others). But be sure to check the temperature range of the yeast you want to use. What yeast did you use?
Motto: quel che sara sara