Lightly grease two baking trays.
Cream the butter or margarine with the 50 g/2 oz icing sugar until very soft, light and fluffy.
Gradually work the sifted flour into the creamed mixture to form a soft dough.
Knead the dough lightly, then wrap it in cling film and chill for 30 minutes, or longer if you have time.
Divide the dough in half and roll out each piece on a lightly floured board to a 23 cm/9 in circle.
Using a large palette knife, carefully transfer the rounds to the prepared baking trays.
Bake the shortcakes in a moderately hot oven (190 C, 375 F, gas 5) for about 15 minutes, or until lightly browned.
Immediately they are removed from the oven, sprinkle the shortcakes with caster sugar.
Allow them to cool completely on the trays.
Meanwhile, whip the cream with the brandy and the 2 tablespoons of icing sugar until thick.
Wash, hull and slice all but three of the best strawberries and fold the slices into the cream mixture.
Place one circle of shortbread on a flat serving plate and pile the strawberry and cream mixture on top.
Mark and cut the second portion of shortbread into 10 sections.
Reform the sections into a circle, pressing each one into the cream mixture at an angle of 45 degrees.
Decorate the shortcake with the reserved strawberries.