Toss strawberries with sugar and chill.
In the top of double boiler over barely simmering water,
whisk egg yolks and sugar until thick and pale, about 5-6 min.
Place pan in a shallow bowl of ice water.
When cool, place a piece of plastic wrap directly on surface and chill.
An hour before serving, whisk Grand Marnier into sauce.
Whip cream until it holds soft peaks.
Fold into sauce, chill.
Serve in dessert dishes and pass the sauce.