Watermelon Cake
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 389
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 61
- Dietary Fiber
- 4
- Sugar
- 50
- Protein
- 7
- Cholesterol
- 41
- Sodium
- 62
- Total: 25 min
- Active: 25 min
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.