Preheat oven to 220°C and line a baking tray with baking paper.
Wash, hull and slice strawberries. Place into a mixing bowl and sprinkle with 60g of the caster sugar. Mix thoroughly and set aside.
Place remaining sugar, flour, baking powder and salt into the Thermomix bowl and sift 5 sec/speed 5.
Add butter and mix 5 sec/speed 7.
Add egg and milk and knead 12 sec/Interval/dough setting or just until dough comes together.
Tip dough out onto a lightly floured silicone mat. With floured hands, shape dough into a rustic 3-centimetre thick round. Carefully place onto a baking tray and bake 20–25 minutes until a skewer inserted into the middle comes out clean. Allow to cool on tray for 10 minutes.
Pour cream into the clean and dry Thermomix bowl and whip 20–30 seconds/Butterfly/speed 4 until soft peaks form. Do not over-whip the cream.
To assemble, carefully cut shortcake in half using a serrated knife. Place bottom half of shortbread onto a serving plate. Top with half the macerated strawberries and most of the strawberry juice, then half the whipped cream. Place the other shortbread half on top, and repeat with remaining strawberries and cream. Cut into wedges and serve immediately.