Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
In a food processor, pulse together the flour, sugar, baking powder and baking soda until well combined. Add in the cold butter pieces and cream cheese. Pulse about 20 times until the flour mixture is still dry, but has very small pea size butter and cream cheese pieces mixed in (refer to video for how it will look). Pour the flour mixture into a large mixing bowl. Stir in the buttermilk until almost combined, add in the diced strawberries, and stir to combine fully.
Divide the strawberry biscuit dough into 8 equal sizes. Form in your hand to make a rustic, round biscuit shape, and add to the parchment lined baking sheet.
Bake the biscuits about 20 minutes, until they are golden brown, rotating the trays half way thru. Allow to cool completely before serving.
In a stand mixer, or large bowl with a hand mixer, add the whipping cream, sugar and vanilla. Beat over medium high until stiff peaks form, about 3-5 minutes.
Serve the strawberry biscuits at room temperature with whip cream and additional strawberries. Biscuits will keep for 3 days.