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Watermelon Cake

  • Preparation Time10 mins
  • Serves6
  • DifficultyEasy

For the Frosting

1 cup heavy whipping cream, cold
2 tablespoons granulated sugar
1 teaspoon vanilla extract

For the Cake

1 large seedless watermelon
1/2 cup toasted almonds, sliced
8 ounces fresh strawberries, sliced

1. To make the frosting, beat the heavy cream, sugar and vanilla in an electric mixer on medium-high speed until the cream reaches stiff peaks. Refrigerate until ready to use.

2. 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.

3. 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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