Ingredients
Glaze:
1 cup heavy whipped cream, cold
2 tablespoons of granulated sugar
1 teaspoon vanilla extract
Cake:
1 large seedless watermelon
1/2 cup of roasted almonds, sliced
8 oz fresh strawberries, sliced
Directions
For the pouring: Using an electric blender, beat the heavy cream, sugar and vanilla at medium speed until the cream reaches stiff peaks. Cool to use.
For the cake: Cut off the ends of the watermelon and leave the middle part; Remove the bark. Pat the outside of the watermelon dry with paper towels. Put the “cake” on a serving platter.
Cover the watermelon cake with the sugar. Press the almonds into the sides of the cake. Top with strawberry slices. Cut into 6 to 8 wedges and serve immediately.