For the cream biscuits:

1. Preheat the oven to 400 degrees F.
2. In a medium bowl, combine the flour, sugar, salt, and baking powder.
3. Add in the cubed butter and toss to coat.
4. Cut the butter into the dry ingredients by squishing the cubes between your fingers until they are pea-sized.
5. Pour the heavy cream in a little at a time, gently mixing the dough with your hands until it sticks together, but it is not overly wet. (You may have a small amount of heavy cream leftover.)
6. Shape the dough into a disk and wrap tightly with plastic wrap. Chill in the fridge for about 30 minutes.
7. Once the dough has rested in the fridge, roll it out on a lightly floured surface to about 1/2" thick.
8. Cut the dough into quarters, then layer them on top of each other.
9. Roll the dough out one more time to about 1/2" thick.
10. Use a 1" cookie cutter to cut out as many biscuits as you can.
11. Place the cutout biscuit dough onto a plate or small baking tray and place in the freezer for at least 15 minutes.
12. Meanwhile, make the filling.

For the strawberry peach filling:

1. In a large bowl, toss together the strawberries, peaches, sugar, cornstarch, salt, and vanilla until well combined.
2. Pour the filling into a 9" oval dish (with 2" sides).
3. Place the frozen cream biscuits on top and brush each with heavy cream & sprinkle with turbinado sugar.
4. Bake the cobbler for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for about 40-45 minutes until the biscuits are golden and the filling is bubbling.*
5. Allow to cool for a few minutes before topping with vanilla ice cream and digging in!