| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup heavy whipping cream, cold
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 large seedless watermelon
- 1/2 cup toasted almonds, sliced
- 8 ounces fresh strawberries, sliced
Instructions
- For the frosting: With an electric mixer, beat the heavy cream, sugar and vanilla on medium-high speed until the cream reaches stiff peaks. Refrigerate until ready to use.
- For the cake: Cut off the ends of the watermelon, leaving the middle section; remove the rind. Pat the outside of the watermelon dry with paper towels. Set the “cake” on a serving plate.
- Cover the watermelon cake with the frosting. Press the almonds into the sides of the cake. Top with the strawberry slices. Cut into 6 to 8 wedges and serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 389 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 50 g |
| Protein | 7 g |
| Cholesterol | 41 mg |
| Sodium | 62 mg |
| Serving Size | 1 of 8 servings |
| Calories | 389 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 50 g |
| Protein | 7 g |
| Cholesterol | 41 mg |
| Sodium | 62 mg |
Reviews
You think the frosting would not be thick enough to stick but it is! I used a ninja to mix it up then popped it in the fridge for my sisters birthday tomorrow
Extremely good on a hot day
Extremely good on a hot day