1 1/2 lbs strawberries, hulled (4 cups), plus 1 cup wedges for serving
1/2 cup simple syrup, plus more to taste
1 tsp fresh lemon juice
1/2 cup white rum
4 small scoops vanilla ice cream
16 ounces club soda
To make simple syrup, bring equal parts sugar and water to a boil, stirring, and cook until clear, about 1 minute. Cool, then refrigerate up to 1 week.
In a blender, puree hulled strawberries, simple syrup, lemon juice and rum until smooth. Strain through a fine-mesh sieve, pressing seeds to extract as much liquid as possible. Discard seeds. Add simple syrup to taste.
Divide strawberry syrup among 4 tall glasses. Pour 4 oz club soda into each glass and stir gently to combine. Divide strawberry wedges among glasses and top with ice cream. Serve immediately with long straws and spoons.