Prep the crust: Follow the package directions to preheat your oven. Line the frozen pie crust with parchment paper and fill it with dried beans or rice to prevent puffing during blind baking. Prick the bottom and sides with a fork to allow steam release. Mix the gelatin: In a medium saucepan, combine water, sugar, and cornstarch. Whisk until there are no lumps. Place over medium heat, stirring constantly, until the mixture boils and thickens (~5 minutes). Remove from heat and whisk in the dry strawberry gelatin until fully dissolved. Chill and stir: Let the gelatin mixture cool to room temperature, stirring occasionally to prevent a skin from forming. Pack the strawberries: Layer the halved or quartered strawberries into the baked crust. Pour the cooled gelatin mixture over the strawberries, ensuring full coverage. Refrigerate uncovered for 4–6 hours or overnight to set completely. Garnish with whipped cream before serving.