Strawberry Shortcake and Badass Biscuits

1. Preheat the oven to 425 degrees F. Combine the dry ingredients into a bowl. Add the butter and work together with your hands until you have a sandy mixture with lumps of various sizes, from pebble to pea. Add the Cointreau and cream and combine until uniform.

2. Flatten dough on a surface to about 1 inch thick and cut into circles with a cookie cutter or cup. Place on a greased baking sheet, brush the tops with any excess cream, and cook for 12 -15 minutes until golden brown on top.

3. Combine the strawberries and the sugar in a bowl and cover. Place in the refrigerator and let macerate for 30 minutes or more.

4. In a separate bowl, whip the cream with the vanilla until stiff peaks form.

5. To assemble, cut a biscuit in half, add strawberries and whipped cream to the bottom half and place the top back on.