Step 1

Preheat the oven to 475ºF.

Step 2

In a small bowl, toss together the strawberries and 2 tablespoons of the sugar. Refrigerate while you make the biscuits and whipped cream.

Step 3

In a medium bowl, combine the remaining 2 tablespoons sugar, the flour, salt, cream cheese, and butter with a pastry blender. Pour in the milk and stir until just well combined.

Step 4

Dust a pastry cloth or paper towels lightly with flour. Turn the dough out onto the floured cloth and knead gently until smooth, about 3 turns. Fold each side of the dough into the center. Lightly flour a rolling pin and roll the dough ½ inch thick. Cut out rounds using a sharp 3-inch cutter, taking care not to twist the cutter. Place the biscuits on an ungreased rimmed baking sheet.

Step 5

Bake until light golden brown, 10 to 12 minutes.

Step 6

To assemble, split open the biscuits. Top the bottom halves with the strawberries and some of their juices and a dollop of whipped cream. Place a biscuit top on each stack and repeat the layering of the strawberries, strawberry juices, and a final dollop of whipped cream. Spoon more strawberry juices over the whipped cream and serve.

Step 7

Put the bowl and whisk attachment of a stand mixer in the freezer for 15 minutes before whipping the cream.

Step 8

In the cold bowl of a stand mixer fitted with the cold whisk attachment (or using a hand mixer), beat the cream, sugar, and vanilla, beginning on low speed and gradually increasing to high speed. Beat until stiff peaks form, being careful not to overmix, about 5 minutes.