Description
Watermelon Berry Cream Cake is a refreshing no-bake summer dessert featuring a thick watermelon ‘cake’ layered and frosted with lightly sweetened whipped cream, then topped with fresh berries and mint. It’s naturally fruity, light, and perfect for warm-weather gatherings.
Ingredients
- 1 large seedless watermelon
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons toasted sliced almonds (optional)
- Fresh mint leaves for garnish
Instructions
- Cut a large round slice from the center of the watermelon, about 2 to 3 inches thick.
- Trim away the rind to create a cake-shaped watermelon round.
- Pat the watermelon thoroughly dry with paper towels.
- Place the watermelon on a serving platter and refrigerate while preparing the cream.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread whipped cream evenly over the top and sides of the watermelon.
- Decorate with sliced strawberries, blueberries, and raspberries.
- Sprinkle with toasted almonds if desired.
- Garnish with fresh mint leaves.
- Refrigerate for 30 minutes before serving.
- Slice into wedges and serve chilled.
Notes
- Patting the watermelon dry helps the whipped cream adhere properly.
- Use stabilized whipped cream if preparing more than a few hours ahead.
- Blackberries can be substituted for any of the berries.
- Serve the cake within a few hours of assembly for the best appearance.
- Keep refrigerated until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American