- 1 seedless watermelon
- 2 cups strawberries, hulled and sliced
- 1 cantaloupe – seeded, peeled, and sliced (Optional)
- 1 fresh pineapple – peeled, cored, and sliced (Optional)
Directions:
- Step 1: To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
- Step 2: Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
- Step 3: Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.
Cook’s Note:
I used defrosted and drained blueberries and they were fine. Chopped grapes made a nice “salsa” on the side. Shredded coconut can also be sprinkled on top to decorate.
Nutrition Facts:
Per Serving:
233 calories; protein 4.6g; carbohydrates 58.6g; fat 1.2g; sodium 17.6mg.
