Recently we have experimented with adding Chambord to the filling, and that was pretty worthwhile!

Wash, dry, and hull the strawberries. Place the best-looking, moderately matched ones point-side up in a single layer in the pie shell. Mash the rest of the berries and add sugar mixed with cornstarch. Cook til thickened and clear. Cool a little and then pour evenly around and over the berries in the pie shell. Serve at room temperature or cold topped with slightly sweetened whipped cream. From the recipe file of my mother, Dorothy Belding; posted by Jean B. via Tnt.