Name: Strawberry Shortcake with Grand Marnier Strawberry Compote and Chantilly Cream
Yield: Makes 8 servings
Ingredients: 2 cups all-purpose flour; 2 cups cake flour; 1/2 cup sugar, plus more for sprinkling; 2 tablespoons baking powder; Pinch (1/16 teaspoon) kosher salt; 1/2 cup cold butter (1 stick), cut into chunks; 1 cup well-shaken buttermilk; 1/2 cup cream, plus more for brushing; Finely grated zest from one lemon; 4 pints strawberries, stems removed and quartered; 1/2 cup Grand Mariner; 1/4 to 1/2 cup sugar; 2 tablespoons fresh lemon juice; Pinch (1/16 teaspoon) kosher salt; 1 cup cold heavy cream; 2 tablespoons confectioners' sugar

Chef-owner Michael Mina of Michael Mina restaurant in San Francisco created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using local strawberries whenever possible.

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