Shortcake:

Preheat oven to 400°F.

In large bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt until blended. Cut in butter, using a pastry blender or clean hands, until mixture looks like coarse crumbs. In another, smaller bowl mix together the eggs and 2 cups whipping cream. Add the whipping cream mixture to the flour mixture and using a stiff spatula, work the liquid in by folding from the edges of the bowl to the center, making sure to scrape up from the bottom. Dough will be wet, sticky and shaggy.

Dollop in small mounds on the bottom of 15x10x1-inch ungreased pan and using lightly floured fingers and/or the back of a spoon, nudge and pat into an even layer. Brush and dab the well beaten egg over the top of the shortcake. Sprinkle with the raw or turninado sugar.

Bake for 16 to 20 minutes until cooked through in center and lightly golden brown. Remove and cool (about an hour) before proceeding with assembly.

Topping:

When ready to serve, in a chilled large bowl, beat the cream cheese until softened and fluffy with electric mixer on medium-high speed. Add about 1/4 cup of the cream and beat until thoroughly mixed in. Scrape bowl, then add another quarter cup, stopping to scrape again. Add the remainder of the cream and beat until stiff peaks form. Gently stir in powdered sugar and vanilla or liqueur on low speed.

Berries:

One hour before ready to serve, gently mix berries with sugar and vanilla or liqueur. Set aside at room temperature. Should you need to store, do so in refrigerator after the initial hour.

To assemble:

Spread top of shortcake with whipped cream, building up around the edges just a little. Using slotted spoon, spoon sugared berries over top. Cut into desired serving sizes. Store covered in refrigerator.