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First, line a 9x5" bread loaf pan with parchment paper.
Place the defrosted strawberries in a blender, and puree until completely smooth, about 3 minutes. You should have 2 cups of puree.
Next, add the puree to a 2-quart saucepan, and clip a candy thermometer on the edge.
Whisk together 1 cup of the sugar with the pectin, and then pour this into the strawberry puree. (Pectin can clump if you don't blend it with the sugar first).
Turn the heat to medium-high, and cook the mixture, while constantly stirring until it comes to a simmer, about 5 minutes.
Next, add the remaining cup of sugar to the pan, and continue to cook, while constantly stirring, until it reaches 235° F. Be patient, it will take at least 15-20 minutes, and it will seem to stay at 220° forever. Just keep stirring and letting it reduce.
Once the mixture comes to 235°, remove it from the heat, and pour it into the prepared pan.
Leave the pan at room temperature for 2-3 hours to set. I let mine set overnight, uncovered. If you live in a low humidity environment, you may want to cover it with plastic wrap.
Remove the pâte de fruit from the pan, and using a knife dipped in sugar, cut it into cubes. Roll each cube in extra sugar, and place on a plate to serve.