Watermelon Cake with Lemonade Whipped Cream
Hello sweet summertime! Pool parties just got better with this tasty treat that doubles as a healthy snack and dessert. Uncle Matt’s No Sugar Added Lemonade gives a tangy spin to each bite of this sweet, fruity cake. So ditch the baked goods and opt for a refreshing serving of fruit on hot summer days!
Prep time: 20 minutes
Assembly time: 10 minutes
Serves: 8-10
Ingredients:
- 1 organic seedless watermelon
Whipped cream:
- 1 ½ cup organic heavy whipping cream, chilled
- 3 tbsp organic powdered sugar
- 2 tbsp Uncle Matt’s No Sugar Added Lemonade, chilled
- Optional: ½ tsp lemon zest
For garnish:
- Fresh organic berries
- organic lemon wedges
Directions:
Using a sharp knife, slice off both ends of the watermelon. Then, slice off the rest watermelon rind, creating an oval shape.
Lay the watermelon on its side and slice into one-inch thick circular slices. You will need 4 for this cake, but you will likely have more leftover for eating. Make sure the slices are as level as possible to prevent the cake from tipping over.
Place each slice on several paper towels and pat completely dry. This is essential, otherwise you will have issues assembling the cake.
To make the whipped cream, pour the heavy whipping cream into a mixing bowl. Beat the cream on medium speed for 2-3 minutes.
Add the powdered sugar and continue to beat until soft peaks form.
Add in the lemonade and zest if using, and continue beating just until stiff peaks form.
To assemble the cake, place one watermelon circle on a cake stand. Spread ¼ of the whipped cream on top. Repeat with remaining 3 layers of watermelon and whipped cream, finishing with a layer of whipped cream.
Garnish with fresh berries and lemon slices. For best results, refrigerate for 30 minutes before serving.
