Watermelon "Cake"

Servings: 8 Hands On 45 mins Total Time 45 mins


  • 1 1/2 cups fresh raspberries (6 oz.)
  • 2 tablespoons powdered sugar
  • 1 15 pound seedless watermelon
  • 12 ounces fresh strawberries, stemmed and halved, if large
  • 1 pint vanilla ice cream or frozen yogurt
  • Fresh mint leaves, for garnish

Make It

1. In a blender or food processor, combine 1 cup raspberries and powdered sugar. Cover and blend or process until smooth, stopping to scrape down sides as needed. Reserve.

2. Cut both ends off the watermelon, leaving a thick center disk that is about 3-inches thick. Reserve the two end pieces. Trim the rind away from the 3-inch-thick disk. Transfer to a large serving platter. Refrigerate.

3. Use a melon baller to cut watermelon balls from the two reserved end-pieces of watermelon, enough to make 2 cups.

4. in a medium bowl, combine watermelon balls, strawberries, and remaining 1/2 cup raspberries. The recipe may be made up to this point, up to 6 hours ahead. Wrap everything with plastic wrap and refrigerate.

5. To serve, remove raspberry sauce, thick watermelon disk on the platter, and the mixed fruit from the refrigerator. Pre-slice the watermelon disk into 8 wedges, but keep together to form the base of the cake. Place 8 small scoops of ice cream onto the watermelon cake. Top with reserved berries and watermelon balls. Drizzle with raspberry sauce and garnish with mint leaves. Serve immediately.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 153, Fat, total (g): 4, chol. (mg): 12, sat. fat (g): 2, carb. (g): 30, Monounsaturated fat (g): 1, Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 3, sugar (g): 24, pro. (g): 3, vit. A (IU): 1365, vit. C (mg): 49, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 24, Cobalamin (Vit. B12) (µg): , sodium (mg): 25, Potassium (mg): 395, calcium (mg): 63, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.