Preheat oven to 350°F (180°C). Spray an 8-inch Charlotte pan (see Notes) with baking spray with flour.

In a small saucepan, heat ¼ cup (50 grams) sugar and ¼ cup (60 grams) water over medium heat until sugar dissolves. Remove from heat, and let cool completely.

In a medium bowl, combine flour, cardamom, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, eggs, vanilla bean paste, and remaining ¾ cup (150 grams) sugar at medium speed until combined, 1 to 2 minutes, stopping to scrape sides of bowl. (Mixture will look broken, but batter will come together.) With mixer on low speed, add flour mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Scrape down bowl; increase mixer speed to medium and beat just until batter is smooth and combined, 15 to 30 seconds more. Spread batter in prepared pan; tap pan on a kitchen towel-lined counter to evenly spread batter and get rid of any air bubbles. Using a small offset spatula, spread batter so edges are ¼ inch higher than center.

Bake until edges are lightly golden and a wooden pick inserted in center comes out clean, 22 to 30 minutes. Let cool in pan for 10 minutes. Remove from pan. Brush with simple syrup, and let cool completely on a wire rack.

Fill center of cooled cake with strawberry Whipped Mascarpone Topping, smoothing with an offset spatula. Top with remaining Whipped Mascarpone Topping. Garnish with strawberries, if desired.