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.
1 9-inch premade refrigerated pie crust
Cut the strawberries and arrange them around the outside later of the pie shell first, then work your way to the center. Set aside.
1 pint fresh strawberries
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.
1 cup water, 1 cup granulated sugar, 3 tablespoons cornstarch, 3 ounces Strawberry Jell-O mix
Place the jello mixture into the refrigerator and allow it to cool for 15-20 minutes. You need the mixture to thicken slightly in order 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 the heavy cream and of powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream for 3-4 minutes or until the cream has whipped and formed stiff peaks.
1 cup heavy cream, 2 tablespoons powdered sugar
When ready to serve, slice the pie and top with fresh whipped cream.