I did a strawberry concentrate not too long ago. I used 10 cans (2 per gallon) and about 1.5ish lbs of sugar dissolved in a couple gallons of water. I made sure to water up to 5 gallons though. Added montrachet and let it go. I mean really let it go, slipped my mind for about 4 months.
When I found it, I racked it into a bottling bucket and it was clear, so I went ahead and bottled it instead of back into a clean carboy (I'm short on carboys). It dropped a layer of lees in bottles (wine bottles). The lees covered the bottom, but didn't really lay on top of each other. It was a really really thin layer and didn't bother me at all. I drank half a bottle that same night. I didn't get that much strawberry flavor compared to a slight 'tang' of alcohol with a slight strawberry on the end. It was good enough for me to drink at that point though.
I did let some sit around for a month, before it happened to all be consumed (by me and buddies). The strawberry was coming out in flavor much more than when I bottled it. Could've waited another couple months, but no more bottles left...
I did not backsweeten it and it def. was dry. If I did it again, I'd up the initial count of concentrate to about 12 or 13 cans and try, and after that 15, cutting the sugar down a little each time.
Take this as what you'd like, just my experience.