Put the cream and orange liqueur in a bowl and whisk until the cream holds its shape. Put half the strawberries in a food processor or blender and blend to a puree. Alternatively, press through a non-metallic sieve. Halve the remaining strawberries.
Whisk the egg white until stiff then whisk in the sugar. Carefully fold into the cream. Set aside a few strawberry halves for decoration. Fold the rest into the cream mixture with the puree. Spoon the cream into glasses and decorate with the reserved strawberries and the leaves.