Combine cream, cream cheese, sugar and vanilla in a bowl and beat with electric beaters until firm peaks form.
Spread a little of the cream mixture along a serving platter to make the base.
Spread one biscuit with cream and sandwich with another biscuit.
Spread with more cream and then stand biscuits on their side onto the serving platter.
Repeat until all the biscuits are used.
Spread the remaining cream over the cake to cover entirely.
Cover loosely with foil and refrigerate for a minimum of 6 hours to set.
Cut diagonally to serve and garnish with fresh berries.