1Preheat oven to 300.
In a small bowl combine butter and coconut. Press onto the bottom and up the sides of a greased 9" pie plate. Bake for 35 minutes or until lightly browned. (Cover edges loosely with foil to prevent overbrowning.) Cool on wire rack.
2FOR FILLING: In a large bowl, combine strawberries and sugar; let stand for 15 minutes.
In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved. Add lemon juice and stir into strawberry mixture.
3Cool mixture to room temperature. Fold in whipping cream. Pour into pie crust. Decorate top of pie with saved whole berries, cut in half.
Refrigerate for at least four hours, then serve.