Serves 6-8

5 1/2 cups frozen strawberries-thawed
3 tablespoons Triple Sec, or Cointreau, or strawberry liqueur (I used Triple Sec)
2 teaspoons unflavored gelatin
4 ounces cream cheese cut into 8 pieces and softened
½ cup heavy cream well chilled
½ cup sugar
pinch of table salt

Lightly process thawed strawberries in a food processor and transfer to a bowl
Add ¼ cup of sugar and salt and cover the bowl and set aside for 30 minutes
Strain the strawberries through a fine mesh strainer into a measuring cup pressing to extract about 2/3 cup of juice
Place 3 tablespoons of strawberry juice in a small dish and sprinkle evenly with gelatin
Reduce remaining juice in a small saucepan over medium high heat until reduced to about 3 tablespoons (about 10 minutes- monitor and stir occasionally so the reduction doesn’t scorch)
While the juice is reducing, add the Triple Sec to the strawberries and process until smooth; strain through a fine strainer pressing on the fruit to separate the puree from any solids or seeds.
Add the softened gelatin mixture to the still warm reduction and stir to dissolve the gelatin
Add the pieces of softened cream cheese and whisk until dissolved and smooth: transfer to a large bowl.
Add the puree to the gelatin-cream cheese mixture and stir well to combine.
Whip ½ cup of heavy cream until soft-peaks form; add a ¼ cup of confectioners sugar and continue to beat until you have stiff peaks.
Whisk whipped cream into strawberry mixture until well combined with no white streaks.
Pour into dessert dishes and chill for at least 4 hours; will keep chilled covered with plastic wrap for two days. Bring to room temp for about 15 minutes before serving.
Garnish with chopped berries and a dollop of Orange Whipped Cream

Orange Whipped Cream:

Whip cream until soft peaks form; add the remaining ingredients and beat to stiff peaks.