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Preheat oven to 350°F.
Combine strawberries, cornstarch, salt, cloves, and 2 tablespoons of the sugar in a medium bowl; tossing to coat.
Unroll piecrust on a large baking sheet lined with parchment paper.
Arrange strawberry mixture in center of crust in an even layer, leaving a 1 ½-inch border around edges.
Fold edges of crust toward center over strawberries, pleating as needed.
Brush dough edges with milk, and sprinkle edges and filling with remaining 1 tablespoon sugar.
Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes.
Remove from oven; cool slightly, about 15 minutes.
Drizzle with honey, and serve warm.