Preheat oven to 350°F. Line an 8x8 glass baking dish with parchment paper.
In a medium mixing bowl, combine butter and cane sugar until smooth. Mix in the eggs, then the remainder of the wet ingredients (lemon zest and lemon juice) until well combined.
In a separate mixing bowl, whisk together almond flour, coconut flour and baking powder. Combine the wet and dry ingredients and mix until no clumps remain.
Fold in diced strawberries and evenly spread batter across the lined baking sheet.
Bake for 37-40 minutes or until the sides are golden brown and the top is lightly golden. Let cool completely & enjoy!