Strawberry Shortcake with Cream Soda Biscuits

Prep the strawberries
1 Add the sliced strawberries and sugar to a large bowl. Stir gently to coat. Let sit for 20 to 30 minutes while you make the biscuits. The berries will soften and create a sweet syrup.
Make the biscuits
3 Preheat the oven to 425°F. Lightly grease a baking dish or line a baking sheet with parchment paper.
4 Add the self-rising flour to a large mixing bowl.
5 Using the large holes of a box grater, grate the cold butter into the flour. Toss gently with a fork every few additions to coat the butter pieces in flour and keep them from clumping.
6 Pour the cream soda slowly down the side of a measuring cup to reduce foam, then measure ¾ cup. Add to the flour mixture.
7 Stir gently just until a shaggy dough forms. Do not overmix. If the dough seems too dry, add an extra tablespoon of cream soda or cold water at a time until it comes together.
8 Turn the dough onto a generously floured surface. Gently pat into a round about ¾ to 1 inch thick. Avoid overworking the dough.
9 Cut biscuits with a biscuit cutter or clean tomato paste can. Cut straight down - no twisting. Place biscuits close together in the pan for softer sides.
10 Sprinkle the tops with coarse sugar or vanilla sugar.
11 Bake for 12 to 15 minutes, or until golden brown and about 195°F in the center.
12 Let cool for 5 to 10 minutes.
Assemble the shortcakes
14 Split warm biscuits in half. Spoon strawberries and plenty of syrup over the bottom half. Add a scoop of vanilla ice cream, then top with the biscuit lid. Add more berries if you're feeling generous, which frankly you should be.