In work bowl of food processor puree 1 1/2 cups strawberries; add frozen dessert, orange juice, and liqueur and process until smooth.
Transfer to freezer-safe bowl, cover with plastic wrap, and freeze until solid, about 45 minutes.
Break into pieces and return to workbowl of food processor; process until smooth.
Spoon into large bowl and set aside.
In medium bowl, using electric mixer on high speed, beat egg whites until soft peaks form; add sugar and continue beating until stiff peaks form.
Using wire whisk, beat 1/3 of egg whites into strawberry mixture until combined; gently fold in remaining egg whites.
Spoon mixture into 4 freezer-safe dessert dishes; cover with plastic wrap and freeze until firm.
Remove from freezer 5 minutes before serving; to serve, slice remaining strawberries and top each souffle with 1/4 of berries.