A strawberry cake for diabetics that we can also make with red fruits, made by the American chef Sue Mallick , which has the advantage of not having ingredients that are difficult to find and that we can also make in different variations, depending on what we have at home.
It is a very simple dessert to make, which uses fresh strawberries or berries, two types of fruit with a low sugar content, low in fat and high in fiber. Here is the recipe.

STRAWBERRY CAKE FOR DIABETICS

250 grams of white skimmed yogurt or 250 grams of unsweetened white soy yogurt
240 grams of wholemeal or wholemeal spelled flour
2 level tablespoons of delicate tasting olive oil
one egg
3 egg whites
5 tablespoons of oat flakes or All Bran cereals or 3 tablespoons of sliced ​​almonds (I recommend the first two)
70 grams of fructose or agave syrup
250 grams of strawberries (or red fruits, even frozen or oranges or kiwis)
vanillin a bag or vanilla flavor a few drops
grated rind of a lemon
a teaspoon of baking soda + 1 teaspoon of vinegar
a pinch of salt
a few tablespoons of skim milk or soy. 

Method.
Mix the egg with the yogurt, the vanilla flavor, the fructose, the grated lemon zest, the salt and the oil. Add the wholemeal flour and half of the chopped strawberries, possibly a few tablespoons of milk to soften the mixture. Aside, whip the egg whites until stiff and incorporate them into the dough. Finally add the baking soda and salt. Preheat the oven to 170 degrees. Pour the mixture into a 20-22 cm diameter cake pan, covered with parchment paper. Place the rest of the strawberries (or other chopped fruit) on the cake, sprinkle the cereals or oat flakes or sliced ​​almonds on top. Put in the oven for about 40 minutes.