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.

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.

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.

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.

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

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.

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

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

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.

Garnish with additional whipped cream and strawberries