This old-fashioned cake holds up to slicing after 6 hours, but the cookies soften more with a longer rest, making it a make-ahead dream.
Line the bottom of an 8-inch springform pan with parchment paper. Trim one end of each ladyfinger so that they are the height of the pan, or a bit taller. Pour liqueur into a small bowl. Dip the unsugared side of each ladyfinger in the liqueur, up to the sugar, then stand them on cut ends, sugared sides out, around the pan. Line the pan bottom with more dipped ladyfingers, sugared sides down, filling in gaps with cut-off ends.
Place white chocolate and the water in a microwave-safe bowl. Microwave in 15-second increments until just melted, about 1 minute. Whisk until smooth.
In a food processor or blender, grind the freeze-dried strawberries, 1/4 cup sugar and 1 teaspoon zest to a fine powder.
Whip cream to soft peaks. Whisk a dollop of whipped cream into the chocolate, then fold the chocolate into the cream, followed by the berry powder. Pour mixture into prepared pan. Cover with plastic wrap and chill until firm, at least 6 hours or up to 24.
To serve: Hull and quarter the strawberries, then toss them with the remaining 1 tablespoon sugar and 1/2 teaspoon zest. Uncover charlotte. Unsnap springform. Heap berries on top. If you're feeling fancy, tie a ribbon around the ladyfingers. Ta-da.