Preheat oven to 375°F.

In a large bowl, whisk together the preserves, cornstarch, sugar, salt and lemon juice until smooth. Add in the strawberries and stir until just combined. Pour the mixture into a 2-quart baking dish, in an even layer, and set aside.

Place 1/2 cup pistachios and oil in a food processor or blender and blend on high until smooth and creamy. It should look like a runny almond butter. Pour into a bowl or measuring cup with the buttermilk and whisk until combined. Set in the fridge until ready to use.

For the biscuits, in a large bowl, whisk together the flour, baking powder, salt, sugar, cardamom and baking soda. Add in the cold butter and work with your hands or a pastry blender until it resembles coarse crumbs of various sizes. Pour in the buttermilk and pistachio mixture and work with a rubber spatula until the mixture comes together to form a shaggy dough. Turn out onto a lightly floured work surface and lightly work into a 1-inch thick rectangle. Using a 3-inch biscuit cutter cut out about 16 or so biscuits. You might have to rework the dough and roll it out once more to get the rest.

Place the biscuits on top of the strawberry filling and brush with the melted butter. Sprinkle the top with the remaining pistachios. Place the baking dish on a baking sheet and bake until golden brown and bubbly, 45 to 50 minutes. Remove from the oven and let cool for 15 to 20 minutes before serving. Serve with sweetened whipped cream or ice cream. Enjoy!