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In a large bowl, stir together the strawberries, lemon zest, and lemon juice. Set aside.
Whisk the sugar, cornstarch, and water in a large saucepan over medium heat until smooth and combined. Bring to a boil and boil for 1 minute.
Add the strawberries, gently stir in, and simmer for 2-3 minutes.
Remove saucepan from the heat and gently stir in the Jell-O powder, careful to not crush the strawberries.
Let the mixture cool at room temperature for 2 hours, then refrigerate until fully chilled and settled. Transfer to a sealed container and refrigerate for 5 days.
Use on pies or other desserts.