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1
Mix flour, 2 tablespoons sugar, orange peel and salt in medium bowl.
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2
Add butter and shortening and rub in, using fingertips, until mixture resembles coarse meal.
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3
Sprinkle orange juice over.
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4
Stir with fork until moist clumps form.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and refrigerate at least 30 minutes.
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7
(Can be made 2 days ahead.
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8
Keep chilled.
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9
Soften slightly at room temperature before rolling out.)
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10
Preheat oven to 375F.
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11
Butter heavy large baking sheet.
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12
Roll out dough on lightly floured surface to scant 1/4-inch-thick round.
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13
Using 3-inch round cookie cutter, cut out rounds.
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14
Reroll scraps and cut out additional rounds, forming 8 total.
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15
Transfer rounds to prepared baking sheet.
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16
Brush lightly with cream.
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17
Sprinkle with 1 tablespoon sugar, dividing equally.
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18
Bake cookies until light golden brown, about 15 minutes.
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19
Cool on baking sheet on rack.
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20
Combine quartered strawberries, 2 tablespoons sugar and Grand Marnier in medium bowl.
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21
Beat 1 cup whipping cream, vanilla and remaining 1 tablespoon sugar in another medium bowl until soft peaks form.
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22
Place 1 cookie on each of 4 plates.
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23
Top cookie with berry mixture, dividing equally and allowing mixture to spill over sides of cookies.
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24
Spoon large dollops of whipping cream over.
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25
Top each with second cookie.
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26
Garnish tops with small dollops of whipped cream and whole strawberries.
