4 env. unflavored gelatin
3/4 c. sugar
1 1/2 qt buttermilk
7 tbsp. fresh lemon juice
1 1/2 tsp. grated lemon peel
2 env. Whipped topping mix
2 (16 oz.) pkg. frozen whole strawberries, thawed
2 tbsp. cold water
4 tsp. cornstarch

Combine gelatin and sugar; add buttermilk and mix well. Heat, stirring until gelatin is dissolved. Stir in lemon juice and peel. Refrigerate until slightly thickened. Prepare dessert topping mix as directed. Beat gelatin until bubbly. Add dessert topping mix and beat until smooth and creamy. Pour into a 12 cup Bundt pan and refrigerate until firm. Meantime, drain strawberries and heat strawberry syrup in pan over low heat. Stir 2 tablespoons cold water into cornstarch. Add starch and cook until thickened. Refrigerate mixture. Top with whole berries and pour syrup over.