A couple of things: 

-Most importantly you probably killed your Yeast if you put it in water above 90 degrees. You really don't want to use bread yeast anyway. It will die and produce bad flavors when the alcohol content gets above ~10%.  Wine yeast is just as cheap and if you don't have a homebrew supply store around you can order it online.  I use MidwestSupplies.com.  Jeck Keller(the Home-made Wine guru) recommends  Lalvin K1-V1116 (Montpellier) or Lalvin Syrah for strawberry wine.  You can still add wine yeast to your berry slurry with the bread yeast.  It won't matter much since its likely dead.

You can get info straight from the Master here: http://winemaking.jackkeller.net/search.html

-Your ratio of berries to sugar is likely off.  The only way to be certain is to use a hydrometer but typically,

1 quart of Strawberries weighs 2 pounds(although this can vary by about 25%)

1 cup of Sugar is about 7 ounces. 

A typical Ratio for Strawberry wine 3-3.5 lbs strawberries to 2.5 pounds of sugar for a 1 gal batch. 

Here is Kellers Strawberry recipes.  http://winemaking.jackkeller.net/reques5.asp

Boiling is fine, but not completely necessary.  Freezing is also an option, so is using a natural enzyme(pectic enzyme) to break down your berries. 

After adding the yeast, fruit wines usually take 1-3 months to clear, but there are some additives you can use to speed up the process.  Sparkolloid and Super-Kleer are a couple.

After it clears you will need to stabilize it using Potassium Sorbate so it won't start fermenting again when you sweeten it(the yeast will eat all the sugar you used earlier to produce the alcohol) Then bottle and enjoy. ...at least that is the very basic steps.

I'd highly recommend purchasing an equipment kit like this before you really get started. 

https://www.midwestsupplies.com/master- ... tarter-kit