1/2 cup Grand Marnier or other orange-flavored liqueur
1 1/2 teaspoons orange zest
2 1/2 cups heavy cream
5 tablespoons confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
1/4 cup lemon juice
Combine the strawberries, the remaining 2 cups sugar, Grand Marnier, and orange zest in a large bowl and toss to combine. Let stand at room temperature for 15 minutes, stirring occasionally, until the sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.
Combine the heavy cream with the confectioners’ sugar in a large bowl and beat with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.
Mix flour, baking powder and salt in small bowl. Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beat well. Beat in vanilla. Add flour mixture alternately with sour cream, stirring after each addition until smooth. Pour into prepared pan
Bake 1 hour and 10 minutes. Remove from pan. Cool completely.