Description
Watermelon Berry Cream Cake is a refreshing no-bake summer dessert made with thick watermelon layers, fresh mixed berries, and lightly sweetened whipped cream. It’s a beautiful, naturally fruity cake 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 the watermelon into a thick round cake-shaped slice, about 2 to 3 inches thick.
- Trim away the rind and pat the watermelon dry thoroughly with paper towels.
- Place the watermelon round on a serving platter and chill while preparing the cream.
- In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread a generous layer of whipped cream over the top and sides of the watermelon.
- Decorate with strawberries, blueberries, and raspberries, pressing gently into the cream.
- Sprinkle with toasted almonds if using.
- Garnish with fresh mint leaves.
- Refrigerate for 30 minutes before serving.
- Slice into wedges and serve immediately.
Notes
- Pat the watermelon dry well so the whipped cream adheres properly.
- Serve within a few hours of assembly for the best presentation.
- Blackberries can be added for extra berry flavor.
- Use stabilized whipped cream if making ahead.
- Keep refrigerated until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American