Watermelon Cake

Name: Watermelon Cake
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings
Ingredients: 1 cup heavy whipping cream, cold; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1 large seedless watermelon; 1/2 cup toasted almonds, sliced; 8 ounces fresh strawberries, sliced

Getting reviews...

Level: Easy

Total: 25 min
Active: 25 min

Yield: 6 to 8 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 6 to 8 servings

Ingredients

Deselect All

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.