1. Preheat the oven to 390°F (200°C). Add the flour, baking powder, baking soda, and salt for the dough to a large bowl and mix to combine. Add the cold butter in pieces and cut with a pastry blender* into pea-sized pieces. Add the buttermilk and mix first with a fork or spoon, then with your fingers until the dough starts coming together. Some dry spots are fine. Transfer to a lightly floured surface and shape into a 6×6 inches (15x15cm) square. Cut into four squares and spread the cream cheese on three of these squares. Place the pieces on top of each other – the one without cream cheese should go last. Press gently down to flatten it and roll out to a thickness of about 1 inch (2,5cm). Use a 2 inches (5cm) round cookie cutter and cut out as many biscuits as possible. Collect leftover dough and just press it together – do not roll out again. Cut out more biscuits. Place on a board or baking sheet lined with baking parchment and place in the freezer for about 10-12 minutes.

2. While the biscuits are chilling, prepare the berries. Wash and clean the strawberries and cut them into not too large pieces. Add about half of the strawberries and raspberries together with the sugar (or xylitol) and lemon juice to a pot and heat up. Let cook for about 4-5 minutes until the berries start to soften and release some juices. Remove some of the liquid from the pot and mix with the cornstarch and vanilla extract, add back to the pot and stir in. Let cook for another minute or so, then remove from the heat and add the remaining berries. Transfer to a 9 inches (23cm) pie dish or baking tin. Arrange the biscuits on top and brush with some melted butter and sprinkle with some coarse raw cane sugar (optional). Brushing them with just some heavy cream would also be fine. Place on a baking sheet (to prevent splats all over the oven) and bake for 35-38 minutes – the biscuits should have a nice golden brown color and the berries should bubble a lot. Take out of the oven and let cool down for some time. Serve still warm with some vanilla ice cream or vanilla custard.