Line a 900g (2lb) loaf tin or earthenware dish with cling film, leaving an overhang of 5-6 cm (2 inches) on all the ends. Chill the tin / dish in the freezer at least 20 minutes before you are ready to start.
Place half the strawberries, sugar and liquor (if using) into a small saucepan over a medium heat and stir to dissolve. Simmer until reduced by half (8-10 minutes).
In a large mixing bowl, pour in the cream and vanilla extract and whip the cream at high speed until soft peaks form, about 2-3 minutes.Return the bowl with the cream to the fridge while proceeding with the next steps. In a large mixing bowl, beat the eggs on medium speed until foamy, about 1 minute. With the mixer running, slowly add the hot strawberry mixture into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch (approx. 8 minutes).
Cut the remaining strawberries into halves or quarters and add them to the egg mix with the whipped cream. Gently fold them in until incorporated.
Remove the prepared pan / dish from the freezer and pour or spoon the mixture into it. Cover securely with the overhanging plastic wrap and return to the freezer. Freeze until set, at least 6 hours, preferably overnight.
Unwrap and invert onto a serving plate or serve in the earthenware dish, lift off the pan and remove the plastic wrap. decorate with additional strawberries and serve immediately. Enjoy!