Peel and slice the kiwis, placing them in a bowl with the strawberries and 1/4 cup sugar. Allow the strawberries to thaw (about 30 minutes).
Mash the fruit with a fork then strain through cheesecloth, reserving the juice; it should yield about 1 cup juice.
Add the juice and remaining sugar to a small saucepan, and slowly whisk in the gelatin (2 boxes or 8 envelopes worth, a total of 2 ounces).
Heat the mixture over medium-low for 2-3 minutes, whisking frequently until the gelatin and sugar dissolve.
Pour the mixture into candy molds or an 8" square baking pan.
Chill until completely gelled (about 1 hour).
Remove gummies from molds or cut into shapes and remove from pan.
Store any extras in an airtight container in the refrigerator for up to two weeks.