For this layer, start by preheating the oven to 350 degrees Fahrenheit (177 degrees Celsius).

Then, using a spoon or whisk, mix together the dry ingredients such as the all-purpose flour, baking powder, baking soda, salt, cardamom, and sugar.

Then, add in the wet ingredients, such as the eggs and oil, and mix well.

Rinse and chop up the strawberries and add them into the batter and stir well.

Line a 9-inch x 9-inch baking pan with parchment paper, and spray it with oil or cooking spray.

Then, pour the cake batter into the parchment-lined baking pan and bake at 350 degrees for 30 minutes.

Remove from the oven and let cool.

Then, I add this to the top of the cooled strawberry cake using a butter knife.

Rinse and chop the rest of the fresh strawberries and add these on top of the pistachio kataifi layer.

For this layer, chop up the bar of milk chocolate and add it to a microwave-safe dish. Microwave it for 30 seconds. If the chocolate hasn’t melted, microwave it for 20 to 30 seconds more. Stir the chocolate and drizzle the melted chocolate over the strawberries.