Ingredients
– 7 to 10 pounds whole seedless watermelon [Provides the main structure and freshness]
– 2 1/2 cups heavy whipping cream [Forms the creamy topping]
– 1/4 cup sugar [Enhances sweetness minimally]
– From one vanilla bean vanilla bean seeds [Adds depth of flavor]
– Optional for garnish mint sprigs [Boosts visual appeal]
Instructions
1-Step 1: Prepare the Watermelon
Cut off the top and bottom of the watermelon to make flat surfaces, then stand it upright. Carve away the rind in strips until only the red center remains, and shape it into a rough cake form by trimming the sides and top.
2-Step 2: Make the Whipped Cream
In a large bowl, beat the 2 1/2 cups heavy whipping cream with an electric mixer on high speed until it thickens. Gradually add the 1/4 cup sugar and seeds from one vanilla bean, beating until the mixture is thick and spreadable.
3-Step 3: Assemble the Cake
Pat the watermelon surface dry with paper towels to remove excess moisture. Spread the whipped cream evenly over the shaped watermelon, then use a melon baller on the reserved ends to make round pieces for the top. Garnish with mint sprigs if desired, and refrigerate until serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌟 Pat the watermelon dry well to help the whipped cream stick better.
🍃 Mint garnish adds color and a fresh flavor contrast.
🍰 Use a sharp knife to shape the watermelon cake neatly.
- Prep Time: 35 minutes
- Category: Dessert
- Method: No-bake, assembling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 20 g
- Sodium: 5 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 40 mg