Preheat your oven to 350℉.

In a small pan, gently melt the butter over low heat. Allow it to cool to at least room temp so it doesn't seize up when you put it in the chilled wet ingredient mixture (can put it in the fridge for 5 minutes).

Meanwhile, rinse and dry your strawberries. Cut off the top, then slice the berry into ¼" slices.

In your mixing bowl whisk together the milk, eggs, syrup, vanilla, butter.

Then to the same mixing bowl, whisk in the baking powder, cinnamon, cardamom, and salt.

Then switching to a spoon, stir in the oats to the liquid mixture. Pour the mixture into your baking dish (sprayed with cooking spray if it's not non-stick).

Layer in the sliced strawberries to the oat mixture - you can push them into the oats and leave some exposed on top. It's important to work relatively quickly here as you don't want the oats to absorb too much of the liquid before getting this into the oven.

Bake in your preheated oven for 28-32 minutes, until golden brown. Serve with pure maple syrup, whipped cream, more berries, and/or a sprinkle of powdered sugar!