1 pound strawberries, hulled and quartered (about 2 cups)
1 tablespoon orange liqueur
1/2 cup heavy cream
1 tablespoon honey
3 sprigs fresh rosemary
1 1/2 cups sugar
Vegetable oil, for oiling rack
Combine the strawberries and orange liqueur in a bowl and set aside at room temperature for 30 minutes or cover and refrigerate for 1 hour.
Combine the cream, honey and 1 sprig of the rosemary in a small saucepan. Bring to a simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally. Set aside to cool to room temperature, then refrigerate, covered, until well-chilled
Meanwhile, break the remaining rosemary into small sprigs and combine them in a small saucepan with 1/2 cup water and 1 cup of the sugar. Bring to a boil, stirring to dissolve the sugar, then remove the rosemary from the syrup using tongs and toss it in a bowl with the remaining 1/2 cup sugar. Transfer the candied rosemary to a lightly oiled cooling rack or silicon pad to dry.
Strain the chilled cream into a stainless steel bowl and whisk until soft peaks form. Divide the macerated strawberries between four bowls. Top each with two tablespoons of whipped cream and a sprinkling of candied rosemary. Serve.