Preheat oven to 350 degrees F.

Lightly coat a 9-inch cake pan with nonstick spray (or butter and flour)

Mix cardamom and 2 tablespoons sugar in a small bowl and set aside. 

Dice 2 cups of the strawberries and set aside.

Whisk flour, baking powder, 1 cup of sugar, and salt in a large bowl. 

Make a well in the center and add the eggs, yogurt, oil, and lemon zest then whisk to combine. 

Fold in the dry ingredients until fully combined. Then add the 2 cups of chopped strawberries and gently fold them in. 

Add the batter to the baking pan and spread to level the top. 

Mix tahini and remaining 2 tablespoons of sugar in a small bowl. Drizzle it across the batter and then sprinkle the top with the cardamom sugar mixture. 

Bake for 50 to 60 minutes or until a tester inserted in the center comes out clean. 

Transfer to a wire rack and let cool in the pan. Invert and then turn right side up. 

When the cake is fully cooled, spread the whipped cream and remaining strawberries across the top.