In medium saucepan, combine strawberries and tapioca. Let stand 5 minutes. Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 5 minutes. Transfer to bowl; let cool 10 minutes.
Meanwhile, beat cream on medium high until foamy. Add sugar; beat on high until soft peaks form. Add the liqueur and beat to stiff peaks.
Fold whipped cream into berry mixture, reserving 1/2 cup cream.
Fit a large pastry bag with a large star tip. Carefully spoon strawberry-whipped cream mixture into the pastry bag. Pipe mixture into waffle bowls. Refrigerate 1 hour. Garnish with remaining whipped cream.
