Preheat oven to 350 degrees. Sprinkle 2 teaspoons of sugar over pie shell and bake for about 15 minutes or until lightly golden brown. When done, arrange 4 cups of whole strawberries in pie shell, point up. With a small food processor, fork or potato masher, thoroughly puree remaining 2 cups strawberries and combine with cup of sugar in a medium saucepan. Add lemon juice. Cook over medium heat and bring to a boil, stirring frequently. In a small bowl or measuring cup, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 5-6 minutes, stirring often. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream and powdered sugar until firm peaks form. Serve each slice of pie with a dollop of whipped cream.