1hr 15min · 10 servings Ingredients: • 2 (16.3 ounces) cans refrigerated biscuit dough • 3 cups sliced strawberries, plus more for garnish • 1/2 cup sugar, divided • Juice and zest of 1/2 lemon • 3 tablespoons cornstarch • 1 vanilla bean • 1 teaspoon cardamom • 1 stick of butter, melted • 1 cup heavy cream • 1/4 cup powdered sugar Instructions: • Preheat oven to 350°F. • Remove biscuit dough from the cans and cut into quarters. • In a medium bowl, mix strawberries, 1/4 cup sugar, lemon juice and zest and cornstarch; set aside. • In a separate bowl, mix sugar, vanilla bean and cardamom. • Place a full layer of biscuit quarters in the bottom of a greased Bundt pan, drizzle with butter and sprinkle with cardamom sugar. Cover with a layer of strawberries, and repeat to use