Watermelon Cake with Whipped Cream

This is a perfectly delicious summer treat. I made it for a summer BBQ with my neighbors. Watermelon Cake—not only easy and beautiful, but also healthy, fresh and tasty.

Cold treats are always a welcome part of a hot summer day. This no-bake cake gets you everything you could ask for! And with so many delicious fruits in season right now, there are any number of combinations you can use to decorate your beautiful cake.

I got the largest watermelon I could find at Costco to make this. I do think that next time I will not make it quite as tall. I was wanting to make sure I had enough for a crowd—but I think the height of each slice may have been a bit intimidating. : )

Since I bought the largest watermelon I could find, I actually had two large circle slices which I cut off the top and bottom. I turned these in to fruit pizza with a cream cheese and yogurt fruit dip on top (recipe at bottom of post). My kids were so excited to help me, so I gave them each one of these and let them decorate as they pleased. I got to be the cool mom that let my kids be involved, while still having the meticulous masterpiece I could show off.

I used home-made whipped cream for the frosting. You could also use a cream cheese fruit dip or a whipped coconut cream if you want to go dairy free. And it holds up pretty well over night in the fridge, so you can make the cake ahead of time.

All in all, this is an incredibly light and satisfying dessert. You can see it’s a pretty good sized slice of cake too. Of the 20 grams of sugar listed on the food label, only 2 grams of that is added sugars. The other 18 grams is the natural sugars of the fruit. Even with the heavy whipping cream, it is only 160 calories per slice. Not bad for dessert! In fact, we ate this cake for breakfast the next day.

Recipe:

Watermelon Cake with Whipped Cream

Serving Size: 1 slice (cut 24 total)

Ingredients:

• 1 large watermelon

• Fruit for decorating (kiwi, strawberries, blueberries, mandarin oranges, raspberries, pineapple, etc)

Whipped Topping:

• 1 pint heavy whipping cream

• ¼ cup powdered sugar

• 1 tsp vanilla (optional)

Directions:

Cake:

1. Wash watermelon, berries and kiwi.

2. Cut the ends off the watermelon. Cut center section to desired size.

3. Cut off rind. Cut in circular fashion for the rounded cake look. Trim to shape with even sides and flat top and bottom.

4. Slice strawberries as desired.

5. Peel and slice kiwi into rounds

Whipped Topping:

1. Pour heavy whipping cream into a mixer bowl. Use whisk beater attachment.

2. Add powdered sugar and vanilla (if desired).

3. Beat on med to med-high speed until stiff peaks form (about 3-5 minutes)

Decorate:

1. Frost the watermelon cake with whipped cream.

2. Decorate as desired with berries and kiwi. Other decorating possibilities: almonds, raspberries, mandarin oranges, banana slices, etc.

Nutrition Facts Label for 1 slice:

Other Recipes:

Cream Cheese Yogurt Dip:

• 8 oz Neufchatel cheese

• 1 cup plain yogurt

• ¼ cup packed brown sugar

• 1 tsp vanilla

• 2 Tbsp milk

Directions:

1. Place cream cheese in mixer and beat on med speed until smooth.

2. Add yogurt and beat until well combined.

3. Add brown sugar and vanilla, beat until combined

4. Add milk to thin as desired.

5. Refrigerate for 1-2 hours, then use as desired for dipping or frosting.