Total Calories: 479
Rinse strawberries; let dry. Hull, and set aside 6 large ones. In food processor or blender, purée half of remaining berries with sugar, Grand Marnier, and vanilla. Slice remaining berries, and stir into purée. Cover, and let stand 20 minutes, or make ahead and refrigerate for no more than 6 hours. If refrigerated, let warm to room temperature before serving.
Preheat oven to 400°. Combine flour, sugar, baking powder, baking soda, salt, and orange zest in large bowl. Cut in chilled butter with pastry blender (or forks) until mixture resembles coarse crumbs. Add buttermilk, tossing with fork, until mixture can be gathered into a ball.
Roll dough out on a floured surface to about 1-inch thickness. The dough may then be cut into 6 rounds with large cookie cutter, or cut into squares. Sprinkle with sugar, place on lightly greased cookie sheet, and bake for 20–25 minutes or until done. (These may be made ahead and reheated for a few minutes in a 250° oven.) Cool shortcakes slightly; split them.
Whip cream. Spoon strawberries over bottoms, replace tops, and spoon more berries over. Serve with whipped cream and reserved whole berries. This dessert is best served in large individual bowls.
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