Watermelon Cake: Juicy watermelon "cake" topped with sweetened whipped cream and tart berries.
- 7-10 Pound Seedless Watermelon
- 2 1/2 cups Heavy Whipping Cream, Chilled
- 1/4 cup White Sugar
- 2 teaspoons Vanilla Extract
- Fresh Fruit, I used Strawberries/Blueberries
Cut the ends off of your watermelon with a very sharp knife. Set aside.
Set the cake upright. Cut off all of the green rind and white pith. Gradually cut off the longer sides until it resembles a circle.
Use a chilled bowl and beats to whip your cream until it begins to thicken. Add vanilla. Gradually add sugar a little at a time. Continue mixing until it forms soft peaks.
Blot watermelon with paper towels to remove any excess moisture. Spread whipped cream onto the melon cake using an offset spatula. Top with berries if desired.
Store in the refrigerator.
Calories: 322kcal, Carbohydrates: 30g, Protein: 3g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 81mg, Sodium: 25mg, Potassium: 400mg, Fiber: 1g, Sugar: 24g, Vitamin A: 53.6%, Vitamin C: 31.6%, Calcium: 6.1%, Iron: 4.2%