Strawberry Shortcake with Grand Marnier

straw grand

2 cups all-purpose flour
2 teaspoons baking powder
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
2/3 cup unsalted butter
3/4 cup buttermilk
1 tablespoon buttermilk
1 teaspoon sugar
4 cups strawberries, sliced
1 cup whipping cream
2 tablespoons sugar
1/2 cup sour cream
2 tablespoons Grand Marnier

Preheat oven to 425 degrees. In bowl, sift together flour, baking powder, sugar, salt and baking soda. Stir in orange rind. Cut in butter until mixture resembles bread crumbs. Stir in enough buttermilk (roughly 3/4 cup) until dough clings together. Place dough on a floured board and knead 4 or 5 times. Roll or pat into 8″ round. Place on cookie sheet. Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar. Bake for 15 to 20 minutes or until golden brown.

Cool on rack, then split into two horizontally. In bowl, mix strawberries and 1/2 cup sugar. Let sit for 30 minutes. Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks. Fold in sour cream and Grand Marnier. To serve, spread bottom cake layer with 3/4 of cream mixture. Top with 3/4 of the strawberries. Put the second cake layer on top and decorate with the remaining cream and strawberries.