Double Strawberry Sauce: 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. Refrigera te till serving time.

2. Beat together the cheese, 1/3 cup confectioner's sugar, 1 tbsp. liqueur unt il well blended and smooth.

3. In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 tbsp liqueur u ntil 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 th ird of the sliced strawberries. Top with middle cake layer. Spread with half of the remaining filling and sliced strawberries. Add remaining cake layer; to p with remaining filling and sliced berries.

6. Frost cake with remaining whipped cream. Refrigerate at least 2 hours or u p to 24 hours before serving.

7. Cut cake with a serrated knife. Serve each slice with sauce.