1
In a small saucepan, combine the raspberries and sugar. Cook over low heat, covered, stirring occasionally, until the berries are soft and the sugar dissolved, 5 to 10 minutes.
2
Strain into a medium bowl, pressing the berries to get all the juice. Stir in the pepper. Chill until completely cold, about 20 minutes.
3
Stir in the Grand Marnier.
4
In a large bowl, beat the cream just until it holds firm peaks when the beaters are lifted.
5
Fold in the raspberry mixture and the halved strawberries until just combined.
6
Serve in stemmed glasses or bowls, topped with the reserved whole strawberries.