Preheat the oven to 425°F and arrange a shelf slightly below the center of the oven. Line a buttered 8” cake pan with parchment paper or a silicone liner.

In a large mixing bowl, stir together the flour and sugar. Grate the butter into the flour and stir it in to coat evenly. Add the cream cheese chunks and strawberries and toss to coat with the flour. Gently stir in the buttermilk until no streaks of dry ingredients remain. The dough should be quite wet.

Spread the all-purpose (not self-rising) flour out on a small cookie sheet. With a spoon, scoop evenly sized balls of dough into the flour, making sure they don’t touch each other. With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour. Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. You might need to do the above step in batches.

Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes. Brush the tops of the biscuits with some melted butter and pop back into the oven for another 5 to 10 minutes or so, until nicely browned. Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with some butter or some more strawberries and whipped cream.