Strawberry Shortcake

Heat the oven (with the oven rack in the middle) to 425°F. Line a rimmed sheet pan with parchment paper.

For the shortcakes, in a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter pieces. Using your fingertips, rub the butter pieces into the flour mixture until combined and the butter is in small, crumbly but still visible pieces. Add ½ cup of the cream and stir gently to combine. Then stir in the remaining ¼ cup cream. The mixture should be moist but not wet, a little shaggy but not solid. Use your hands to gently press the dough together into one piece.

Place the dough on a lightly floured surface and gently knead a few times until it is uniform (you don’t want to be overly aggressive with it). Press into a ¾-inch-thick disk. Using a cookie cutter or a glass (about 2 inches in diameter), cut out 7 shortcakes. Reshape the scraps to make the eighth shortcake. For the highest rise, be sure to cut straight down through the dough without twisting the cutter.

Place the shortcakes on the prepared pan. Pour a small amount of cream (about a tablespoon) into a small bowl and use your fingertips to brush the tops of the shortcakes. Sprinkle them with a little granulated sugar. Bake for 12 to 15 minutes, until golden brown. Transfer to a wire cooling rack and let cool.

For the strawberries, hull and slice them and put them in a medium bowl. Toss with the granulated sugar and stir in the Grand Marnier and let marinate for 10 minutes.

For the whipped cream, in a large bowl (or the bowl of a stand mixer), combine the cream and confectioners’ sugar. Using a whisk by hand or an electric mixer on medium speed, beat until soft peaks form.

To serve, break open the shortcakes in half horizontally and fill with the strawberries and whipped cream.