Watermelon Cake

Total Time:
10 min
Prep:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Frosting:
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Cake:
  • 1 large seedless watermelon
  • 1/2 cup toasted almonds, sliced
  • 8 ounces fresh strawberries, sliced
Directions
  • For the frosting: With an electric mixer, beat the heavy cream, sugar and vanilla on medium-high speed until the cream reaches stiff peaks. Refrigerate until ready to use.

  • For the cake: Cut off the ends of the watermelon, leaving the middle section; remove the rind. Pat the outside of the watermelon dry with paper towels. Set the "cake" on a serving plate.

  • Cover the watermelon cake with the frosting. Press the almonds into the sides of the cake. Top with the strawberry slices. Cut into 6 to 8 wedges and serve immediately.


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    This recipe is featured in:

    The Kitchen