Preheat oven to 425 degrees.
Place the cubed cream cheese and butter in the freezer for 15 minutes while the oven preheats.
Add the all-purpose flour, cake flour, sugar, baking powder, baking soda and salt into a food processor and pulse to combine.
Add the frozen cream cheese and butter and pulse until the mixture resembles coarse crumbs.
Transfer the flour mixture to a large bowl.
Add the buttermilk to the bowl and stir just until the mixture forms a loose dough.
*Note - do not over mix or the biscuits will become tough in texture.
Turn the dough out onto a lightly floured surface and gently pat (or roll) the into an 8" x 6" rectangle.
Use a dough wheel or pizza wheel to cut the dough into 12 even pieces.
Place the biscuits onto a baking sheet that has been lined with parchment paper (optional).
Bake in a preheated oven for 15 minutes or until the biscuits are golden brown.
Meanwhile, use a hand mixer to blend the softened butter and diced strawberries until smooth and creamy.
Serve the biscuits warm along with the softened strawberry butter.