For strawberry topping: Stir strawberries and sugar together in a large bowl.
Place into the refrigerator until the sugar has dissolved and formed syrup.
For biscuit shortcake: Preheat the oven to 400°F. Grease a 7 x 11-inch or 9- inch round springform pan. Set aside.
Add flour and sugar to a large mixing bowl and stir.
Rub or cut in the cold butter until all the butter has been coated in flour. Large chunks may remain.
Rub or cut in cream cheese until all the cream cheese has been coated with butter and all of the flour has been incorporated.
Stir in enough soda until the dough is wet.
Turn out onto a well floured surface and sprinkle with flour. Gently knead adding more flour as necessary until the dough is no longer sticky and holds it's shape.
Divide in half.
Roll or pat the dough into the shape of the baking pan. Using floured fingers, gently press into the pan.
Roll out the second half of dough in the same size and fit over the bottom piece of dough.
Lightly brush the top with melted butter.
Bake for 20 minutes or until golden. Cool in the pan for 10 minutes. Remove to a cooling rack and cool completely before separating the 2 layers.
For whipped cream: Combine all ingredients and beat with an electric mixture until stiff peaks form. Do not over beat.
To assemble: Place 1 layer of shortcake on a serving platter. Spread with half of the whipped cream. Use a slotted spoon to spoon half of the berries onto the cream. Repeat reserving the juice until serving.