1.Preheat oven to 200°C/400°F. Line oven trays with baking paper.
2.Using 8cm (3¼-inch) round fluted cutter, cut 12 rounds from pastry; place on trays.
3.Bake pastry about 10 minutes or until crisp; cool.
4.Meanwhile, combine strawberries and liqueur in small bowl. Beat cream in small bowl of electric mixer until soft peaks form.
5.Spread jam over eight pastry rounds; place four on serving plates. Top shortcakes with half the strawberries and cream, then another shortcake; repeat with remaining strawberries and cream, then top with remaining shortcake. Dust with sifted icing sugar.