2. In a large mixing bowl, combine the sliced fresh strawberries, granulated sugar, cornstarch, lemon juice, and salt. Mix well until all ingredients are fully incorporated.
3. Pour the mixture into your unbaked 9-inch double crust pie shell. Be sure to spread the filling evenly across the bottom of the pie shell.
4. In a separate mixing bowl, whisk together the heavy cream and powdered sugar until smooth.
5. Pour the cream mixture over the top of the strawberry filling in your pie shell.
6. Place the pie shell on a baking sheet to catch any spills or drips.
7. Bake in the oven for 40-45 minutes, or until the top of the crust is golden brown and the filling is bubbling.
8. Allow the pie to cool completely before slicing and serving.
9. (Optional) Garnish with fresh strawberry slices for added flavor and visual appeal.