Put six strawberries aside.

Chop the tops off the remaining strawberries, and put them in a food processor. Pulse gently until they are almost pureed but still a little chunky.

Gently whip the cream until it forms peaks.

Fold in the sugar and then mix the strawberry puree in with a metal spoon, adding the liqueur.

Pile the mixture into 6 cocktail glasses and top each with a sliced strawberry.

Cover each glass with glad wrap and refrigerate for 2 - 6 hours.