Mix the strawberries with 1 T. sugar and the brandy. Let stand for 30 minutes.
Preheat oven to 350 degrees. Butter two souffle dishes with the butter and sprinkle each dish with a teaspoon of sugar.
Whip the egg whites to soft peaks. Add 2 t. sugar and continue beating until the peaks are firm but not stiff.
Fold the fruit into the egg whites, divide among dishes and bake for 15 minutes.