You can always bring out the flavor of strawberries by macerating them in a little sugar with a few drops of lemon. Here you have a choice of a low fat dessert or a high fat dessert with strawberries.
Sort through the berries and remove the stems and leaves, wash them gently in cold water and puree in a food processor. Place the fruit with the sugar, and balsamic vinegar in a large bowl. Taste and adjust the amount of sugar or lemon. Pour into ice cube trays, cover with plastic wrap and let freeze until hard. Just before serving, place the cubes of frozen fruit juice in the food processor and process until a crunchy consistency. Serve at once in wine glasses.
Wipe and hull the strawberries, place in a bowl with the liqueur, and sugar and let macerate for 10 to 20 minutes. Puree the strawberries mixture in a food processor. In a separate bowl, whip the cream until it holds firm, soft peaks. Fold the cream into the strawberry puree. Carefully spoon this mouse into decorative glasses and chill.