Ginger Strawberry Shortcakes

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For the biscuits: 

6 ounces cream cheese, at room temperature

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1/4 cup granulated sugar

1 1/2 teaspoons finely grated peeled ginger

Pinch of salt

1 1/2 cups all-purpose flour, plus more for dusting

1/4 cup finely chopped candied ginger

1 tablespoon heavy cream

1 tablespoon demerara or raw sugar

For the toppings:

1 quart strawberries, hulled

1/4 cup plus 2 tablespoons granulated sugar

1/2 teaspoon finely grated peeled ginger

1/3 cup cold sour cream

1/2 cup cold heavy cream