In a medium bowl, whisk together all-purpose flour, cornstarch, cardamom, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat sugar, butter, and lemon zest on medium speed until light and fluffy, about 5 minutes. Add sour cream, oil, eggs, and vanilla, one at a time, mixing completely after each addition.

Reduce speed to low and add flour mixture, mixing until just combined. Do not overmix.

Transfer batter to prepared pan and bake until a toothpick inserted near the center comes out clean, about 20 to 25 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Cut into bite-size pieces.

In a medium bowl, gently toss together all ingredients. Allow the strawberries to macerate for at least 15 minutes.

In a large bowl, whisk cream cheese, powdered sugar, vanilla extract, and cardamom on medium speed until light and fluffy, about 3 minutes. With the mixer running, slowly pour in heavy whipping cream, scraping the sides of the bowl as needed. Whip until stiff peaks form. Set aside.

In a large serving dish (or individual dessert cups), Place a layer of cake pieces. Top with a layer of prepared strawberries (including any accumulated juices), followed by dollops of prepared cream. Repeat layers. Garnish as desired.

Trifles must be kept refrigerated until ready to serve.