Stir together strawberries, sugar, cinnamon and cardamom in a saucepan over low heat for about 30 minutes or until very juicy and soft.
Prepare a bowl or other mould by lining it with cling wrap. Foil works too.
Line the bowl with bread slices. Start with a slice cut to fit the bottom of the bowl, then cut the rest of the bread to fit and cover the entire surface of the bowl. Firmly press the bread to the sides of the mould.
Cool the strawberry mixture to room temperature.
Pour some of the strawberry mixture into the bread lined mould, making sure each slice of bread is soaked. Add more slices of bread in the middle to make another layer, cover with strawberry mixture. When you reach the top of the bowl, cover with bread slices and pour the strawberry mixture over this too. Reserve some strawberry juice for serving later.
Cover the mould with cling wrap.
Put a plate on top of the pudding. The plate should be just smaller than the mould to fit closely. Weigh this down with something heavy like a brick, or 2 boxes of liquid stock, or some cans of food.
Put the pudding into the refrigerator for 24 hours.
Remove the pudding from the mould by turning it upside down onto a serving dish with a lip so juices don't over flow onto the table. Remove the plastic. Pour the reserved strawberry juice over any white spots left in the bread, or over each slice as you serve it.
Serve whipped cream to top, or cream, or custard.
All of the bread is supposed to be a lovely red, after being soaked in the fruit juices. In my photos, I had run out of juice, which explains the white bread showing. It was still delicious.