1- Creating this strawberry rhubarb shortcake is a fun process that breaks into simple steps for each of its three components: the sauce, biscuits, and whipped cream. Start with preparing the strawberry rhubarb sauce by combining the sugar, water, and cardamom pods in a saucepan over medium heat. Bring it to a simmer, add the rhubarb, and cook for about 5 minutes until it softens, then transfer to a bowl to cool before folding in the sliced strawberries.

2- Next, for the sugar biscuits, preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. In a large bowl, mix the flour, baking powder, baking soda, and salt, then cut in the cold butter until it forms pea-sized crumbs. Add the buttermilk and stir until just combined, roll the dough on a floured surface into a 10 by 12-inch rectangle about 3/4-inch thick, cut into 3-inch rounds, brush with heavy cream, sprinkle with sugar, and bake for 10 to 12 minutes until golden.

3- Finally, for the vanilla whipped cream, beat the heavy whipping cream at high speed for 2 minutes, then reduce to low speed to add the powdered sugar and vanilla, and beat again until stiff peaks form. To assemble, cut the biscuits in half, spoon the sauce onto the bottom halves, and top with the whipped cream. The whole process takes about 15 minutes of prep and 25 minutes of cooking, plus some inactive time.

4- First, prepare the fruit sauce as described to let flavors meld.

5- Then, mix and bake the biscuits for a fluffy base.

6- Lastly, whip the cream and assemble for a fresh finish.