Put two cups of chopped fresh strawberries in a small bowl. Stir 2 tablespoons sugar and 1 teaspoon lemon juice into strawberries. Let them rest and continue cooking at the same time. In a large bowl, mix two cups of common flour, 1/2 cups of sugar, 2 teaspoons of baking powder and 1/4 teaspoons of crude salt. In another The Mixing Bowl, cream cheese, 65,438+0 eggs, 65,438+0 cups of heavy cream and 65,438+0 teaspoons of vanilla extract were mixed together with an electric mixer until they became light cream. Pour the flour mixture into the cream cheese blender with a rubber spatula and stir until mixed. Drain the excess strawberry pieces and carefully knead them into dough. Cut the dough into balls of the same size, put them on the prepared baking tray, leaving a space of 1 inch between each biscuit, and bake in the oven at 375°F for 17 to 20 minutes until the edges begin to change color. Let the biscuits cool on the baking tray for a few minutes, and then transfer them to the wire rack to cool completely.