Crush 1 quart of strawberries.
Combine sugar with cornstarch, mix well. Add this and the lemon juice to the crushed strawberries. Boil for 10 minutes until thick, then allow to cool.
Sprinke confectioners sugar on pie shell (in bottom). Then add the remaining quart of whole strawberries into the pie crust. Pour the cooked berry mixture over the whole strawberries.
Put in the refrigerator for at least 6 hours. Garnish with fresh whipped cream.