Can I make this fresh watermelon cake ahead of time?

While it’s best to serve the watermelon cake immediately to ensure the whipped cream stays fresh and the watermelon remains firm, you can prep the components ahead of time. Cut and rind the watermelon, then store it in the fridge. Whip the cream a few hours before serving, and assemble just before you're ready to enjoy.

Can I use a different fruit for this watermelon cake?

Yes! Feel free to swap out the berries for other seasonal fruits like peaches, mangoes, or pineapple. You can also mix and match different fruits to create your own unique version of the watermelon cake.

Is this recipe gluten-free?

Absolutely! This fresh watermelon cake is naturally gluten-free, making it a great choice for anyone with gluten sensitivities or dietary restrictions. It’s a refreshing treat everyone can enjoy.

How can I make the whipped cream dairy-free?

For a dairy-free alternative, use coconut whipped cream instead of traditional heavy cream. The coconut whipped cream will still provide a creamy, rich topping while keeping the dessert dairy-free.

Fresh Watermelon Cake – Easy, Healthy Summer Dessert

Name: Fresh Watermelon Cake
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 1 medium watermelon; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon pure vanilla extract; 1/4 cup strawberries, hulled and quartered; 1/4 cup blueberries; 1/4 cup raspberries; 1/4 cup blackberries

Description

This fresh watermelon cake is a healthy, refreshing dessert perfect for summer. It’s made from a whole watermelon, topped with whipped cream, and garnished with a variety of fresh summer berries. Light, sweet, and visually stunning, it’s the perfect treat for any occasion, from BBQs to birthday parties.

Ingredients

Scale

1 medium watermelon
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 cup strawberries, hulled and quartered
1/4 cup blueberries
1/4 cup raspberries
1/4 cup blackberries

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Instructions

Cut off the ends of a medium-sized watermelon.
Stand the watermelon up on one of the cut ends and use a sharp knife to remove the rind all the way around the sides, shaping it into a round cake form.
Whip the heavy cream with a hand mixer, stand mixer, or immersion blender until soft peaks form. Add powdered sugar and vanilla extract and continue whipping until medium-stiff peaks form.
Spread the whipped cream over the watermelon, covering the entire surface evenly. Use a star tip to pipe a decorative edge at the bottom if desired.
Top the whipped cream with summer berries and other festive decorations like edible flowers or flag picks. Serve immediately.

Notes

Use a sharp knife to ensure the watermelon rind is evenly removed for a perfect cake shape.
Whip the cream to medium-stiff peaks for the best texture.
For a dairy-free version, swap the heavy cream for coconut whipped cream.
This cake is best served immediately to preserve its freshness.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 236 kcal
Sugar: 32g
Sodium: 14mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 3g
Cholesterol: 33mg