Start with baking your pie crust according to instructions (You can also use pre-cooked pie crust or even graham cracker crust that's pre-made). Once the pie crust is baked and golden brown, set aside and allow it to cool.
Cut the strawberries and arrange them around the outside later of the pie shell first, then work your way to the center. You can also leave the strawberries intact if you are short of time.
In a medium saucepan mix the water, sugar, and cornstarch and stir over medium heat. Stir constantly until the sugar mixture has thickened.Remove the saucepan from the heat and add in the jello packet. Stir until combined.
Place the jello mixture into the refrigerator and allow it to cool for 15-20 minutes. (You need the mixture to thicken to stick to the strawberries and not completely sink to the bottom of the pie shell.)
Remove the jello mixture from the refrigerator and pour evenly over the strawberries. Refrigerate the strawberry pie until the jello mixture has had time to fully set, at least 4 hours.
Make the homemade whipped cream just before serving. Add 1 cup of heavy cream and 2 Tablespoons of confectioners sugar to the bowl of a stand mixer. Mix the cream for 3-4 minutes or until the cream has whipped and formed peaks.
When ready to serve, slice the pie and top with fresh whipped cream.