Hi Dave,
I have made a few country wines from the fruit in my garden and its not too difficult. The closest to strawberry or raspberry that I have done is loganberry, which was based on a blackberry wine recipe, It should work equally well with raspberries, although half a teaspoon of grape tannin might be beneficial for raspberries.
1.5 kg raspberries
1.2 kg sugar
1 tsp pectolase
1 tsp yeast nutrient
1 sachet red wine yeast
Gently crush berries in a fermenting bucket, add sugar, pour 4.5 l boiling water over (will kill any bugs, wild yeasts etc).
Loosely cover and leave to cool, adding pectolase when luke warm.
Once cool measure OG and adjust to approx 1.095, adding sugar or water as needed.
Leave for 12-24 hours, stir in yeast nutrient and aerate before adding yeast.
Leave covered for 1 week, stirring daily for first 6 days.
After 1 week, syphon into demijohn and fit air lock.
When fermentation appears to have completed, rack into second demijohn and leave until completely clear before bottling.
On the downside, it needs to mature for a year before drinking.