You’ve probably seen these sorts of cakes before. They are often decorated with only fruit and some of them can get pretty elaborate. But because the 4th is coming up, I thought I’d decorate it appropriately.
This is a very light, delicious dessert that you can decorate just about any way you choose.
Please note that I will give you the measurements I used which are appropriate for a larger watermelon than pictured. Truth be told, I made an entire carton of whip cream not realizing just how much that would yield (it’s been a long time since I made whipped cream!). I also bought the tiniest watermelon I could find because I knew I wouldn’t be eating very much of it.
Thankfully, the perfect opportunity to make it popped up when I made plans for Mother’s Day to go to the beach with a friend and her daughter. I made it, had one slice and sent the rest along with her. I was happy to not have overdone it, and she was thrilled to have a delicious watermelon cake to take home. It was a win-win.
I especially love how fast this come together. It’s one of those desserts you can put together 20-30 minutes before it needs to be served.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Chocolate Covered Strawberries
- Clean Eating Banana Pudding
- Clean Eating Strawberry Coconut Fool
- 1 pint clean, organic heavy whipping cream OR full-fat coconut milk
- 3 tbsp. honey (or more to taste)
- 1 small to medium watermelon
- 1 pint fresh raspberries
- 1 pint fresh blueberries
In a large mixing bowl, whip the whip cream until stiff peaks form.
Quickly blend in the honey at the last minute. Don't over beat. Just beat it for a few seconds to incorporate the honey evenly.
Peel the watermelon, leaving it whole. Cut the bottom and top to flatten them.
Using a recessed spatula, spread the whip cream over the watermelon, covering it completely.
Decorate with berries as needed.