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1
Cut the stems off the strawberries.
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2
Wash under cold water, then drain and pat dry with paper towel.
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3
Grate the rind of the lemon onto a small plate and set it aside.
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4
Cut the lemon in half and juice it into a medium bowl, using 1 hand to catch any falling seeds.
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5
Cut the strawberries into slices and add to the bowl along with 3 tablespoons sugar.
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6
Toss until the sugar has dissolved.
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7
Do this at least 1 hour (or up to 4 hours) before you serve them so that the berries get nice and juicy.
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8
Refrigerate them.
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9
In a large mixing bowl, beat the cream and remaining sugar with a good-size whisk or an electric mixer until the cream starts to thicken.
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10
Add the brandy and lemon zest, and keep beating until the whipped cream holds little soft peaks.
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11
You can whip the cream up to 1 hour before you serve the shortcakes.
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12
Keep it refrigerated.
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13
Just before serving the shortcakes, add the berries and their juice to the bowl of whipped cream.
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14
Stir them together gently until the berries are distributed throughout the cream.
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15
The whipped cream will get soft and a little runny, which is exactly what you want.
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16
Set a shortcake shell in the center of each plate and spoon the berry cream over it.
