24 ounces ripe strawberries (2 pints) -- hulled & sliced
(reserve 6 or so whole berries -- for garnish)
1/2 cup strawberry jam
~
8 ounces cream cheese or mascarpone -- softened
1/3 cup confectioner's sugar -- plus
2 tablespoons confectioner's sugar
6 tablespoons Grand Marnier -- or orange juice
2 cups heavy whipping cream
1 angel food cake (6″ to 8″ round)

1. For Double Strawberry Sauce:
   Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate till serving time.
   
   
2. Beat together the cheese, 1/3 cup confectioner's sugar, 1 tbsp. liqueur until well blended and smooth.
   
   
3. In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 tbsp liqueur until soft peaks form. Fold 1/2 cup of this into the cheese mixture.
   
   
4. With a serrated knife, cut cake in thirds horizontally. Drizzle each layer
   with 1 tbsp of the remaining liqueur.
   
   
5. Spread bottom layer with one third of the cheese filling; cover with one third of the sliced strawberries. Top with middle cake layer. Spread with half of the remaining filling and sliced strawberries. Add remaining cake layer; top with remaining filling and sliced berries.
   
   
6. Frost cake with remaining whipped cream. Refrigerate at least 2 hours or up to 24 hours before serving. Cut cake with a serrated knife. Serve each slice with sauce.