Watermelon Cake

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   ["For the frosting: With an electric mixer, beat the heavy cream, sugar and vanilla on medium-high speed until the cream reaches stiff peaks.", "Refrigerate until ready to use.", "For the cake: Cut off the ends of the watermelon, leaving the middle section; remove the rind.", "Pat the outside of the watermelon dry with paper towels.", "Set the ""cake"" on a serving plate.", "Cover the watermelon cake with the frosting.", "Press the almonds into the sides of the cake.", "Top with the strawberry slices.", "Cut into 6 to 8 wedges and serve immediately."]

* Per serving · 4 servings · Values may vary.

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