Add the strawberries, sugar, and lemon juice to a saucepan over medium-low heat.

Cook uncovered for 20 minutes, stirring often.

Remove from heat and let cool.

Preheat the oven to 350°F (180°C, or gas mark 4).

Lightly coat a Bundt pan with nonstick cooking spray.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cardamom.

In a separate bowl, mix the soymilk and lemon juice; let sit for a few minutes until it curdles into a buttermilk-like consistency.

Add the vanilla extract and applesauce to the strawberry mixture, stirring to combine.

Fold the wet ingredients into the dry ingredients, mixing gently to avoid overmixing.

Pour the batter into the prepared Bundt pan, tapping it gently to remove air bubbles.

Bake for 40 to 45 minutes, or until golden and a toothpick inserted near the center comes out clean.

Let cool completely before inverting onto a serving platter.