Line an 8-inch or 9-inch square cake pan with parchment paper, ensuring it covers the bottom and sides completely.

In a blender, combine the chopped strawberries with unsweetened applesauce. Blend until smooth and vibrant in color, which should take about 1-2 minutes.

In a separate heat-proof bowl, pour the strawberry puree mixture and sprinkle the unflavored gelatin on top. Whisk until well incorporated.

Using a double boiler setup, gently heat the mixture over simmering water, stirring continuously for about 5-7 minutes until the gelatin is completely dissolved.

In a stand mixer, pour in the cooled gelatin mixture and beat it on high speed for approximately 15 minutes until it resembles whipped cream.

Carefully pour the whipped mixture into the prepared cake pan, spreading it evenly. Place in the refrigerator and chill for at least 1 hour.

After chilling, remove the cake from the pan by lifting the edges of the parchment paper. Slice into squares and serve cold.