Layered Watermelon Berry Cake
This Layered Watermelon Berry Cake transforms fresh watermelon into a beautiful layered dessert. Filled with whipped cream and blueberries and topped with colorful summer fruit, it's a refreshing no-bake treat perfect for parties, cookouts, and hot summer days.
Equipment
- Large chef's knife
- 6x2 inch pastry ring or 6-inch dessert plate (see notes)
Ingredients
- 7-10 pound seedless watermelon
- 2 1/2 cups heavy whipping cream or non-dairy whipping cream
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 1/2 cups fresh blueberries firm-ripe, about 18 ounces
- 1 cup assorted fresh berries for decorating
- Fresh mint sprigs for garnish
Instructions
Prepare the Watermelon
- Trim away the rounded ends of the watermelon, leaving the widest center portion. Reserve the trimmed watermelon for later use.
- Cut the center portion crosswise into three thick slices.
- Using a 6x2-inch round pastry ring, cut a circle from the center of each watermelon slice. If the slices are thicker than the ring, press the ring in as far as possible, then use a paring knife to complete the cuts.
- Trim each watermelon round to approximately 2 inches thick.
- Place the watermelon rounds between layers of paper towels and gently pat dry. For best results, wrap the watermelon slices in paper towels and refrigerate for 30 minutes before assembling the cake.
- Use a melon baller to scoop balls from the reserved watermelon pieces. Refrigerate until ready to decorate the cake.
- Wash all of the berries and pat very dry. Set aside.
Make the Whipped Cream
- In a large mixing bowl, beat the heavy cream with an electric mixer on high speed until slightly thickened.
- Add the confectioners' sugar and vanilla. Continue beating until stiff peaks form and the whipped cream is thick enough to spread.
- Transfer about half of the whipped cream to a piping bag fitted with a large closed-star piping tip.
Assemble the Cake
- Place one watermelon layer on a serving plate or cake stand.
- Spread a thin layer of whipped cream over the top, leaving about 3/4 inch uncovered around the edge.
- Arrange a single layer of blueberries over the whipped cream. Spread more whipped cream thinly over the berries so that just the tops of the berries are showing through.
- Pipe a border of whipped cream stars around the uncovered edge.
- Top with a second watermelon layer and repeat the whipped cream and blueberry layers. Pipe another row of stars around the edge.
- Add the final watermelon layer and repeat with whipped cream and blueberries.
- Cover the top of the cake with more whipped cream if desired, and pipe the star border around the top edge.
- Decorate with the reserved watermelon balls, fresh berries, mint sprigs, and edible flowers, if using.
- Refrigerate until ready to serve.
Notes
- The blueberries are an important structural element in this recipe. Use firm-ripe blueberries rather than soft or overripe berries so they can support the weight of the watermelon layers.
- The watermelon layers can be prepared up to 24 hours ahead. Wrap the rounds in paper towels, then plastic wrap, and refrigerate until ready to assemble.
- For a dairy-free version, use coconut whipped cream or a plant-based whipping cream substitute.
- If you don't have a 6-inch pastry ring, place a 6-inch dessert plate on the watermelon slice and use it as a cutting guide.
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