Preheat a krumkake or pizzelle iron.

In a medium bowl, beat together the butter and sugar, and then beat in the egg, vanilla extract, and cardamom.

Stir in the milk until combined and then fold in the flour until the batter is smooth.

Place about 1 ½ tablespoon of batter in the center of each cookie plate and close the iron.

Cook for a few minutes, until golden (it’s okay to check every minute or two so it doesn’t over-brown).

Once done, lift one cookie off the iron with a fork and wrap around a cone until firm enough to hold its shape. Transfer to a wire rack to cool completely and repeat with the other cookie on the iron (if it is a two-cookie iron).

Once all the Cookies are Baked and Cooled, Make the Filling: In a medium mixing bowl, whip the heavy whipping cream with the powdered sugar and vanilla until soft peaks form.

Place the cream in a piping bag fitted with a round or star tip and pipe the cream into the cones. Top with fresh berries, if used, and serve immediately.

Store unfilled cookies in an airtight container at room temperature for up to 3 days.