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1
In a bowl, stir together the strawberries, sugar, orange juice, and Grand Marnier.
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2
Set aside for 30 minutes to macerate.
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3
Position a rack in the upper third of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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4
In a large bowl, sift together the flour, cocoa, and baking powder.
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5
Whisk in the sugar and salt.
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6
In another bowl, whisk together the egg, cream, butter, and vanilla.
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7
Stir the cream mixture into the flour mixture.
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8
Using a tablespoon, drop 6 to 8 shortcakes onto the prepared baking sheet, spacing the mounds evenly (the shortcakes will expand slightly as they bake).
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9
Bake the shortcakes until a toothpick inserted into the center comes out clean, about 15 to 18 minutes.
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10
Transfer to a rack and let cool.
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11
To whip the cream: In the bowl of a mixer fitted with the whip attachment, on medium-high speed, beat the cream, sugar, and vanilla to medium-stiff peaks.
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12
Do not overbeat.
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13
To serve, split the shortcakes horizontally.
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14
Top the bottom half with a big spoonful of strawberries (including some of the juices) and a big dollop of whipped cream.
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15
Top with the top layer of shortcake, and spoon some berries over the top.
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16
Top with more whipped cream, drizzle with some of the juices, and serve.
