How to Make
Defrost the strawberries, place in a blender with the powdered sugar and blend until smooth.
Pour the strawberry sauce in a non-stick saucepan. Simmer for 20 minutes, stirring often until the sauce reduces in half and has a jam-like thickness. Set aside to cool.
In a large non-stick saucepan, combine the milk and cream. Bring it to a boil, then reduce to a gentle simmer, add the sugar, condensed milk and cardamom.
Cook the milk, stirring often until the mixture reduces to 1/3 and most of the water has evaporated, about 20 minutes.
Remove the milk from the heat, strain, and stir in the pistachios and orange blossom water.
Pour the kulfi mixture into rectangular pan (or any other shape you like) and let it cool completely, then freeze for 2 hours.
Pour the strawberry sauce on top of the kulfi cream, and place the vanilla cake on top, pressing slightly in the mixture.
Cover the pan with cling film and freeze for a minimum of 6 hours or overnight to set.
To serve, thaw the pan at room temperature for a couple of minutes, tun a silicone knife around the edges, then turn the mold onto a large platter.
Gamish the dessert with fresh strawberries on top and sprinkle with more pistachios, Cut into slices and serve immediately.