• Preheat oven to 160°C.
• Line 6 large (texas) muffin pans with paper cases. Place biscuits, flat-side up, in the cases.
• Heat a non-stick frying pan over medium heat. Add the strawberries and 155g (3/4 cup) sugar and cook, stirring, for 2-3 minutes or until the sugar dissolves. Drain, reserving syrup. Set aside to cool.
• Meanwhile, use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Beat in the flour and vanilla essence. Add the eggs, 1 at a time, beating until combined.
• Spoon half the strawberries over the biscuits. Top with the cream cheese mixture. Bake for 20-25 minutes or until just set. Set aside to cool completely. Place in the fridge to chill. Transfer to a serving platter. Serve with the remaining strawberries and reserved syrup.

For a Christmas twist:

• Substitute strawberries with frozen or fresh (pitted) cherries. Add ¾ teaspoon of mixed spice to cherries before cooking.