How to Make a No-Bake Watermelon Cake, in Pictures

Slice the top and bottom of a mini seedless watermelon. Set it on a flat bottom. Slice the rind off the sides. Once the watermelon is prepped, pat it dry with paper towels, and transfer it to a plate to decorate.

Make vanilla bean whipped cream, and dollop the entire batch on the top of the watermelon.

Using a spatula, carefully work the whipped cream down the sides of the watermelon to the bottom of the plate.

Once the entire watermelon is coated, work the spatula back around to flatten out the top and sides. It should look exactly like a cake!

Take about two cups of toasted, slivered almonds (make sure they are completely cool) and toss them onto the sides of the cake. Occasionally, scoop the almonds that have collected on the bottom of the plate and pat them onto the sides until the entire circumference is covered.

Take a heaping handful of mixed berries, and carefully drop them onto the top of the cake.

The cake tastes best when served immediately, but it can be carefully covered with foil and refrigerated for several hours (up to a day).

The fun of this cake is the reveal. Don't let anyone in on the secret until you begin slicing. If you're skeptical of this strange combination of flavors, don't be! The sweet, juicy watermelon; crunchy almonds; tart berries; and fluffy whipped cream taste refreshing and light together.