Cover work surface with 2oz of demerara sugar and roll out pastry to rectangle 12 x 10 inches. Trim edges.
Mark the centre lengthways and fold the outside edges to meet in the centre. Scatter on the other oz of sugar and fold 1 piece of pastry over the other.
Using a sharp knife, cut folded pastry into narrow strips half an inch wide. Place on a wetted sheet, cut side up, and flatten with palm of hand.
Bake for 15-20 minutes until golden brown, 200C gas 6, 400 E. Place on a cooling tray.
Whisk cream until thick and fold in sugar and grand marnier. Pipe some cream on half the palmiers, cover with sliced strawberries and top with another palmier. Decorate with swirl of cream and piece of strawberry.