Remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.

For glaze, in a blender or food processor add 2 cups of the strawberries. Cover and blend or process until smooth. Add water to the mixture to equal 1-1/2 cups.

In a medium saucepan combine sugar and cornstarch; stir in blended strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in red food coloring. Remove from heat; cool for 10 minutes. (Do not stir.)

Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries, stem ends down, in the pastry shell.

Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each.

Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) Top with a generous dollop of sweetened whipped cream for serving.

Adapted slightly from Better Homes and Gardens