Watermelon Fruit Cake
Juicy watermelon "cake" topped with sweetened whipped cream and tart berries.
Servings 10 Slices
Calories 322kcal
Ingredients
- 7-10 Pound Seedless Watermelon
- 2 ½ cups Heavy Whipping Cream Chilled
- ¼ cup Powdered Sugar
- 2 teaspoons Vanilla Extract
- Fresh Fruit I used Strawberries/Blueberries
Instructions
- 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.
- Blot watermelon with paper towels to remove any excess moisture. Air dry in the fridge for about 1 hour.
- 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. Spread whipped cream onto the melon cake using an offset spatula. Top with berries if desired.
Nutrition
Calories: 322kcal | Carbohydrates: 30g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 25mg | Potassium: 400mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2680IU | Vitamin C: 26.1mg | Calcium: 61mg | Iron: 0.8mg