Preheat oven to 375 degrees F. Lightly spray a 9" x 9" baking pan with oil. Set aside.
In a small saucepan, cook strawberries over medium heat until the strawberries release their water and start to soften, about 5 minutes. Add 1 Tablespoon Truvia and cook some more until dissolved. Using a flat whisk or potato masher, mash the strawberries a bit until they are mashed but still chunky. Let strawberries cool.
In a large bowl, whisk together the cornmeal, corn flour, rice flour, 3 Tablespoons Truvia, cream of tartar, baking powder, baking soda, and salt.
In a separate bowl, combine the flaxseed meal and water and warm in the microwave for about 30 seconds to create a thick flax-gel (this works as the egg replacer). Stir into the flax-gel the milk, applesauce, olive oil, and lemon juice.
Combine the liquid ingredients with the dry ingredients and mix thoroughly. Spoon half of the cornbread batter into the prepared pan, and spread the strawberry mash on top of this. Spread the rest of the batter on top of the strawberries and bake for 30 minutes, or a knife inserted in the middle comes out clean. Let cool. Cut into 16 pieces; drizzle with maple syrup if you like. Enjoy!