Step 1

Thaw the frozen strawberries in a fine wire sieve/colander over a bowl to collect the juice. When they're thawed press on them gently with a rubber spatula to collect a but more.

Step 2

Measure 3 Tablespoons of the juice in a small bowl and sprinkle the gelatin over juice. You can also add the liqueur now if you wish. Let sit until the gelatin softens, about 5 minutes.

Step 3

Place remaining juice in a small saucepan with 2 Tablespoons of sugar and cook over medium-high heat until the juice is reduced by half.

Step 4

Remove the pan from the heat, add the softened gelatin mixture, and stir until the gelatin has dissolved. Add the cream cheese and whisk until smooth. transfer the mixture to a large bowl.

Step 5

Transfer the strawberries from the sieve to a food processor. Puree. Add the strawberry puree to the juice-gelatin mixture and whisk until combined.

Step 6

Using your mixer fitted with a whisk, whip the heavy cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes.

Step 7

Gradually add remaining 2 Tablespoons of sugar and whip until stiff peaks form, about 1 to 2 minutes.

Step 8

Fold whipped cream into strawberry mixture until no white streaks remain. Portion into two dessert dishes.

Step 9

Chill for at least 4 hours and up to 48 hours. If chilled longer than 6 hours let the mousse sit at room temperature for 15 minutes.

Step 10

Garnish with additional whipped cream and strawberries