Whip the softened cream cheese and powdered sugar on medium speed until smooth. A stand mixer works great for this.

In a separate bowl, add the cold heavy whipping cream and vanilla extract. Whisk by hand or with an electric mixer until peaks form. If using an electric mixer, use a deep bowl to avoid splashing.

Once the peaks form, fold the whipped cream into the cream cheese mixture. Beat on medium speed for 1-2 minutes. This whipped cream can be used immediately or refrigerated for up to three days.

Wash and thinly slice the strawberries. You should end up with about 3 cups of slices. Add the sugar and lemon juice to the berries and mix well. Refrigerate for at least four hours, up to eight hours.

Bake the biscuits according to the package directions. While they bake, melt the butter and mix in the honey.

When the biscuits are done, remove from the oven and brush them with the honey butter. Let them cool slightly.

Split the biscuits in half. On the bottom half, add a layer of whipped cream, about 2 tablespoons. Use a slotted spoon to add the strawberries, draining some of the juices. Reserve the juices for another use if desired.

Add another dollop of whipped cream on top of the berries, then place the top half of the biscuit on. Sift powdered sugar over the top and serve immediately!