Place strawberries in a large colander; submerge colander in cold water several times until berries are free of any excess debris. Drain berries. Reserve 6 pretty berries. Hull and coarsely slice remaining berries.
Place sliced strawberries in a shallow 2-quart bowl. Combine sugar, brandy, and Triple Sec; pour over berries. Cover bowl tightly, and refrigerate at least 3 hours.
Combine vanilla ice cream and raspberry sherbet; stir into berry mixture. Spoon into individual serving bowls. Dollop each serving with whipped cream, and garnish with reserved whole strawberries.