Sprinkle one tablespoon of sugar over slices strawberries and let sit.

Combine graham crackers in a food processor and pulse until a fine crumbly texture.

Add melted butter and sugar.

Pulse again.

Reserve 2 tablespoons of the graham cracker crumbs.

Press crumbs onto the bottom of a greased 6x10 inch baking dish.

In a double boiler melt marshmallows with milk; pour into a heatproof bowl and allow to cool.

Whip the whipping cream. I used my Kitchenaid and sprinkled in about 3 tablespoons of sugar while it was whisking.

Once the marshmallow mix has cooled fold in the whipped topping.

Spread half the whipped topping/marshmallow mixture over the crumbs.

Add the strawberries.

Top with the remaining cream mixture.

Chill in the refrigerator overnight.

Before serving top with the remaining graham cracker crumbs and nuts if using.

Cut into pieces and serve.