- 1 whole seedless watermelon
- 1 12-ounce tub Cool Whip, thawed
- 5 fresh strawberries
- 1/2 cup fresh blueberries
- chef’s knife
- paper towels
- serving platter
- long offset spatula
- paring knife
- 5 wooden skewers
Wash and dry the watermelon, strawberries, and blueberries. Remove and discard the strawberry stems. Set the strawberries aside.
Using a chef’s knife, carefully slice the top and bottom of the watermelon off. Slice the green rind off as well, trimming all the sides until you’ve achieved a square shape. Discard any trimmings, or save them for later use.
Pat the watermelon with paper towels to remove excess moisture. Place the sliced watermelon on a serving platter.
Using a long offset spatula, spread the thawed Cool Whip onto the top and sides of the watermelon. Spread the Cool Whip until the watermelon is evenly coated on all sides.
Place the watermelon cake in the refrigerator. Then make your strawberry roses: Take a sharp paring knife and carefully cut into one edge of the strawberry. Gently bend the “petal” away from the strawberry. Repeat this 4 times around the bottom of the strawberry. Then make another row of petals with the paring knife. When you get to the tip of the strawberry, slice the top piece in half.
Trim your wooden skewers to the appropriate size for the watermelon cake. Secure a strawberry on each skewer. Pierce the skewers into the places on the cake where you’d like the strawberries to be.
Garnish the top and bottom of the cake with fresh blueberries. Serve the cake immediately, or place it in the refrigerator.
Who doesn’t love a slice of watermelon? It’s sweet and refreshing, the perfect snack on a hot and humid day. A slice of watermelon cake makes an excellent alternative to traditional cake during the warmer months. Our watermelon cake is both light and satisfying, covered in Cool Whip and adorned with delicious fresh berries.
How To Make This Watermelon Cake Your Own
Cool Whip makes preparation a breeze, and it’s the perfect option for those who are calorie-conscious. Feel free to experiment with different toppings, though!
You could coat your watermelon cake in our homemade whipped cream, for instance. If you want a more exotic flavor — or if you just want to keep things paleo — you could prepare coconut whipped cream instead.
Coconut Whipped Cream
- 2 cans full-fat coconut milk, chilled overnight
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon raw honey
Open the cans of coconut milk. The overnight chilling will have caused the cream to separate from the milk. The cream should be at the top of each can.
Pour the milk into a bowl, and then discard it or save it for later use. Scrape the cream into a medium bowl, and add the vanilla and raw honey to the cream. Using a hand mixer, mix until the cream becomes soft and fluffy.
A Berry Good Watermelon Cake
Garnish your watermelon cake with assorted berries and other decorations of your choice. Create a refreshing arrangement with:
- toasted almonds
- shredded coconut
- melon balls
Watermelon cake is an uncomplicated, refreshing treat and a healthier alternative for those summer days. It’s an ideal snack for those who are looking to avoid gluten and for those who are simply looking for something unique on the lighter side.