In a saucepan, simmer 1 cup of milk, 2-4 tablespoons of chai, and ¼ teaspoon of cardamom on medium-low heat for 3-5 minutes to create the chai mixture.
Whisk together the evaporated milk, sweetened condensed milk, and strained chai to create the three-milk mixture. Adjust the flavor according to your liking.
In a clean 7×11″ dish, stack ladyfingers tightly to form one layer. Fill gaps by trimming ladyfingers.
Use a ¼ cup measure to drench the ladyfingers with half of the chai mixture. Don’t worry about it seeming like a lot—the ladyfingers will absorb it.
Wait 10-20 minutes for the ladyfingers to soak up most of the chai mixture.
Repeat the process for the second layer of ladyfingers.
Place the dish in the fridge for about 2 hours.
Meanwhile, whip the heavy cream to stiff peaks.
Spread half of the whipped cream on top of the ladyfingers, using an offset spatula to even it out.
Pipe the remaining half in dollops using a French star tip.
Decorate with crushed freeze-dried strawberries and chopped pistachios.
Serve and enjoy this delightful No Bake Chai Tres Leches Cake!