Make the crust: preheat the oven to 400°F. In the bowl of a food processor fitted with a steel blade, place the shortbread cookies, sugar, and nutmeg. Blend until you have fine crumbs.
Transfer the crumbs to a mixing bowl, then pour the melted butter over the top. With a fork, stir to evenly moisten.
Press the crumbs evenly around the bottom and up the sides of a standard 9-inch pie dish (I find the back of a measuring cup the easiest way to do this).
Bake the crust for 8 to 10 minutes, until golden brown and set. Place it on a wire rack and let cool completely.
Meanwhile, make the filling: Place 1 1/2 cups of the sliced strawberries in a medium saucepan and mash them until they are just a little bit chunky (do not puree). Add the honey and water. In a small, separate bowl, mix sugar and cornstarch, then add all at once to the berries.
Bring the strawberry mixture to a boil over medium-high heat, stirring constantly. Boil and stir until the mixture thickens, about 1 to 2 minutes.
Remove from the heat and stir in the vanilla. Add the food coloring a few drops at a time, until you reach a nice strawberry hue (mashing the berries dulls their color, and the food coloring makes for a more appealing finished product).
Fold in the remaining strawberries. If desired, add a bit more red food coloring. Immediately pour into the cooled crust. If you like for presentation purposes, use your fingers to gently turn the berries so that their bright red outsides (versus the lighter insides) face outward. Let the pie cool at room temperature for 10 minutes. Transfer to the refrigerator and let chill for at least 4 hours or overnight.
Up to 4 hours before serving, prepare the whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) To serve, spread the whipped cream over the chilled pie, slice, and serve, or allow guests to add whipped cream to individual servings.
TO STORE: Cover and refrigerate strawberry pie for up to 3 days.
TO FREEZE: Freeze leftover pie in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. The texture of the filling may change after thawing, but it will still taste delicious.