Butter a 9-inch springform pan.

Toss 2 cups of hulled strawberries with 4 tablespoons of sugar in a small bowl.

Blend the remaining 6 tablespoons of sugar, graham cracker crumbs, and room temperature butter in a processor until well combined.

Press the crumb mixture firmly into the bottom and up the sides of the prepared springform pan to form the crust.

Puree the sugared strawberries with sweetened condensed milk, tequila, triple sec, and lime juice in a blender or food processor until smooth.

Transfer the strawberry mixture to a large bowl.

In a separate medium bowl, use an electric mixer to whip the chilled whipping cream until stiff peaks form.

Gently fold 1/3 of the whipped cream into the strawberry puree to lighten the mixture.

Carefully fold in the remaining whipped cream until just combined.

Pour the strawberry filling into the prepared graham cracker crust.

Cover the pie and freeze until firm, preferably overnight (at least 8 hours).

Before serving, run a hot, sharp knife around the edge of the pan to loosen the pie if necessary.

Release the sides of the springform pan.

Cut the frozen pie into 8 wedges.

Top each wedge with a fresh strawberry.

Serve immediately and enjoy.