Strawberry Upside Down Cake: A Simple and Stunning Summer Dessert

Indulge in a dessert that’s as stunning as it is satisfying with this Strawberry Upside Down Cake! Juicy, caramelized strawberries crown a tender, moist cake—all for just 4-5 WW SmartPoints per slice. Perfect for summer gatherings, brunches, or a guilt-free treat, this recipe transforms fresh strawberries into a showstopping dessert that keeps your wellness goals on track.

Why You’ll Love This Recipe

• Low SmartPoints: Sweet, fruity, and portion-controlled.
• Quick & Easy: Ready in under an hour with simple ingredients.
• Seasonal Bliss: Celebrate strawberry season with a vibrant, fruity twist.
• Crowd-Pleasing: Ideal for potlucks, BBQs, or a cozy night in.

Ingredients

For the Strawberry Layer:

• 2 cups fresh strawberries (sliced)
• 2 tbsp light butter (or plant-based butter)
• 2 tbsp brown sugar substitute (e.g., Swerve Brown)
• 1 tsp lemon zest

For the Cake:

• 1 box Weight Watchers-friendly yellow cake mix (or 1.5 cups DIY mix: 1 cup flour, 1/2 cup sugar substitute, 1.5 tsp baking powder, 1/4 tsp salt)
• 1/2 cup unsweetened applesauce (replaces oil)
• 1/2 cup fat-free Greek yogurt
• 1/4 cup water
• 1 large egg (or 1/4 cup egg substitute)
• 1 tsp vanilla extract

Instructions

Preheat & Prep

1. Preheat oven to 350°F (175°C). Lightly spray a 9-inch round cake pan with nonstick cooking spray.

Caramelize the Strawberries

1. In a small saucepan, melt light butter over medium heat. Stir in brown sugar substitute and lemon zest until dissolved.
2. Add sliced strawberries and cook for 3-4 minutes, gently stirring to coat. Remove from heat.
3. Arrange strawberries in a single layer at the bottom of the prepared cake pan. Pour any remaining syrup over the top.

Make the Cake Batter

1. In a mixing bowl, combine cake mix, applesauce, Greek yogurt, water, egg, and vanilla. Whisk until smooth (small lumps are okay).

Bake to Perfection

1. Pour batter over the strawberries in the cake pan, spreading evenly.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Flip & Serve

1. Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a serving plate.
2. Gently lift the pan to reveal the glossy strawberry topping. Serve warm or at room temperature.

Nutritional Information

(Per serving, based on 8 slices)

• Calories: ~160
• Protein: 3g
• Carbohydrates: 28g
• Sugar: 8g (naturally from strawberries)
• Fat: 3g
• Fiber: 2g
• WW SmartPoints: 4 (with sugar substitutes) or 5 (if using regular sugar).

Tips for Success

1. Fresh or Frozen: Use frozen strawberries (thawed and drained) if fresh aren’t in season.
2. Boost Flavor: Add a dash of cinnamon or almond extract to the batter.
3. Lighter Option: Skip the butter in the strawberry layer and use cooking spray (adjust points).
4. Check Doneness: If the cake browns too quickly, tent with foil during the last 10 minutes of baking.

Why This Recipe Works for Weight Watchers

• Smart Swaps: Applesauce and Greek yogurt replace oil and butter, slashing points without sacrificing moisture.
• Natural Sweetness: Strawberries add vitamins and fiber, reducing the need for added sugar.
• Portion Control: Pre-slice the cake to avoid overindulging.

Serving Ideas

• À La Mode: Top with a scoop of low-point vanilla frozen yogurt.
• Brunch Upgrade: Pair with a mimosa (track points) for a festive touch.
• Fourth of July: Swap strawberries for blueberries and raspberries for a patriotic twist!

This Strawberry Upside Down Cake is proof that desserts can be both decadent and diet-friendly. With its caramelized strawberry topping and tender crumb, it’s a dessert that feels indulgent but aligns perfectly with your SmartPoints budget. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is a delicious way to enjoy summer’s favorite fruit—guilt-free!