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1
make the biscuits: preheat oven to 450F.
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2
In a food processor, pulse flour, sugar, baking powder, baking soda, and salt until well combined.
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3
Add butter and pulse until pieces are size of peas.
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4
Add cream cheese and pulse again until largest pieces are size of peas.
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5
Add buttermilk and pulse until dough comes together.
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6
Transfer to a bowl and gently knead into a ball.
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7
Cover with plastic wrap and refrigerate for an hour or overnight.
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8
Divide dough in half.
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9
Working with one portion at a time on a floured surface, pat into a disk, then roll into a 10-inch round.
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10
Transfer to baking sheet lined with parchment paper.
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11
Brush biscuits with buttermilk.
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12
Generously sprinkle raw sugar over tops and sides.
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13
Brush off sugar from parchment.
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14
Bake until dough has risen slightly and is golden brown, 12 - 15 minutes.
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15
Leave biscuits on sheets.
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16
Using a 2 1/2 inch star cutter, cut out but don't remove stars from one biscuit while it is warm.
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17
Let cool.
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18
Using a paring knife, remove stars.
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19
Making the filling: combine blueberries and strawberries and 2 tablespoons sugar, let macerate until juicy, 10 minutes.
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20
Just before serving, beat cream to medium peaks with remaining sugar and vanilla.
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21
Assemble: Place uncut biscuit on large plate.
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22
Spoon half of berries and juices on biscuit, then spread whipped topping over berries.
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23
Top with all but a 1/2 cup of berries.
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24
Place cut out biscuit on top and fill in stars with reserved berries.
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25
Serve immediately or refrigerate for 3 hours uncovered.
