Preheat oven to 375 degrees.

In a food processor pulse flour, baking powder, sugar and salt to mix. Add butter and pulse until it is pea-sized.

Whisk cream and eggs together and pour over flour mix. Pulse until it forms a ball. 20-30 pulses.

Divide into 6 equal portions and drop onto a baking sheet (or drop from a measuring cup).

Bake about 25 minutes until golden brown. Check for doneness until a tooth pick in the center of the biscuit comes out clean.

Allow to cool before cutting horizontally in half.

Clean and slice berries. Allow them to sit at room temperature at least 30 minutes. (Can be more). You will get some juice forming but not much.

Beat whipping cream with vanilla until it forms soft peaks.

Slice cool biscuits horizontally in half. Mound some cream on the bottom half and about ¾ cup of berries. Add the top of the biscuits, top with more cream and another ¼ cup of berries.

Serve at room temperature for best flavour.