Recipe: Strawberry Upside Down Cake

Who says eating light means skipping dessert?

You won’t hear that statement coming from my lips! If I tried to pass that rule in my house, there would be a mutiny and I’d be eating by myself every night.

Strawberry Upside Down Cake

Strawberry Upside Down Cake

That doesn’t mean that desserts need to be decadent and calorie laden to taste fantastic. This cake recipe takes advantage of the season’s freshest strawberries, and with just a few changes in the ingredients I’ve lightened up the calories.

I topped this simple upside down cake with Greek yogurt and a drizzle of local honey. Easy – sweet – and packed with healthy ingredients.

Upside Down Strawberry Cake Picked Clean

Upside Down Strawberry Cake Picked Clean

I’m happy and so is my family. Above is my husband’s plate – notice it’s picked clean – yogurt and all.

Happy cooking!

Healthy Cooking Tip . . .

Low fat plain or vanilla flavored yogurts make a wonderful substitute for ice cream when you’re topping fruit type desserts. Don’t opt for fat free yogurt. It tends to be runny and lacks flavor. Look for brands low in sugar, and avoid high fructose corn syrup. Often times manufacturers replace fat with added sugar. It’s not necessary, and takes away from the wonderful flavor of yogurt.

Strawberry Upside Down Cake
  • 2 tablespoons canola oil
  • ½ cup brown sugar
  • 4 cups strawberries, sliced
  • 1 ⅓ cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 tablespoons canola oil
  • 2 egg whites
  • 1 small lemon juice
  • 1 small lemon zest
  • ⅔ cup almond milk
  1. 1. Spray a 9 inch round baking dish with cooking spray. Add 2 tablespoons of canola oil, brown sugar and berries. Mix thoroughly.
  2. 2. In a large bowl combine flour, baking powder and cinnamon.
  3. 3.In another smaller bowl combine lemon juice, lemon zest, eggs, 2 tablespoons canola oil, and almond milk.
  4. 4. Mix dry and wet ingredients together until smooth.
  5. 5. Preheat the oven to 350 degrees.
  6. 6. Spread batter over berries and tap the dish lightly to even out batter and berries.
  7. 7. Bake for 30 - 40 minutes until a toothpick inserted in the center comes out clean.
  8. 8. Serve with ice cream, or Greek yogurt and honey.
Nutrition Information
Serving size: 8

Nutrition Per Serving

Calories: 183, Weight Watchers PointsPlus 5
Total Fat: 7.30g
Cholesterol: —
Sodium: 135mg
Total Carbs: 27.73g
Dietary Fiber: 2.67g
Sugars: 10.06g
Protein: 3.55g

The statements made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Thank you for sharing!



    • says

      It’s simple to just swap out a few ingredients. I use whole wheat pastry flour, usually half the eggs called for and swap for egg whites, then add some fruit puree for some of the fat. It works perfectly. Have a good week!

  1. says

    haha i’m the exact same way! dessert is my favorite part of the meal. I love how versatile greek yogurt is and will sometimes use it as a dessert substitute

  2. says

    Yum! I would like this sooo much better than pineapple upside down cake! It looks scrumptious! It is nice that you have made this non-dairy and light as well :)!

  3. says

    Thank you for stopping by my blog and leaving that lovely comment :) I really appreciate it! I love what you have going on here on your blog… beautiful, healthy recipes! While I do try to cook healthy food most of the time, when it comes to desserts, I rarely make something that I can eat without feeling guilty! This recipe is a keeper! And it looks really delicious too! Thank you for sharing, Kristi :) You have a new follower in me!

  4. Jordan C. says

    Cinnamon is always a great spice for those looking for a light desert. Mimics sweetness without all the sugar or artificial sweeteners.

  5. says

    Your right….desserts are always welcome, no matter if we are on a diet. I LOVE THIS ONE… it looks delicious. I am sure my hubby will love it.

    Thanks for this healthy version of dessert :)

  6. Cathy says

    I read the steps 1 thru 7 and after I got the cake in the oven I realized I forgot the egg whites. Where do you add them? Hope it will be ok without them:(

    • says

      Hi Cathy – I hope this recipe turned out well for you. I looked at the recipe and you are right, it wasn’t written correctly and I appreciate that you’ve let me know. I’ve learned as a food blogger, that I need to be extremely careful when I write up recipes. A few years ago I purchased computer software that helps me be more accurate. I hope you’ll try more of my recipes and let me know how they turn out for you. I’m always open to suggestions, and a little constructive criticism. :)

      Have a good weekend. ~ Kristi


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