Did you take specific gravity readings of the musts before starting fermentation? From the recipes, the strawberry appears to be trying to achieve a target initial gravity around 1.090-1.095. That is "typical" for pure grape musts, but in my experience I like the starting gravities to be a bit higher, say in the 1.110-1.120 range, to give that little extra flavor, body and mouthfeel, in melomels. The amount of strawberries you used seems OK (4 lb/gallon), but if I were making this recipe I'd have used another lb of honey in the strawberry mix.
If you don't have a hydrometer, I encourage you to pick one up. The typical three-scale hydrometer costs less than $10, and it will help you to know more about what you're fermenting than pretty much any other tool out there.
The Joe's grape is not starved for fermentables, but you shouldn't expect more than a "hint" of grape wine character from the Welch's juice in this recipe. More grape character shows up upon aging.
Apple cider made strictly from concentrates will always taste "thin" and not apple-y at first, especially if you use a champagne yeast. Likewise, some of the apple characteristics will come back with aging.
BTW - here's a recommendation for the future. In the recipes that call for additions of acids (lemon juice) or tannins, reserve those additions for the secondary fermenter. Putting them in early in fermentation can compromise the process, since they can drive the pH of the must too low, making it hard for the yeasts to work well.