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Wash, dry, and remove stems from strawberries. Arrange strawberries, tip-side up, in the prepared pie crust. Cut larger strawberries in half if needed to fit evenly. Strawberries should be piled high inside the crust.
In a saucepan, whisk together corn starch and sugar. Add lemon-lime soda and water, and whisk to combine.
Bring to a boil over medium heat, whisking frequently, until sugar is dissolved and mixture has thickened slightly.
Remove from heat and whisk in the strawberry gelatin until fully dissolved.
Let the mixture cool slightly, about 5 minutes, then carefully pour over the strawberries in the pie crust, covering evenly.
Refrigerate for at least 4 hours, or until the filling is completely set.
Slice and serve chilled. Top with whipped cream.