1-First, slice off the top and bottom of the watermelon to make flat surfaces, then stand it upright. Carefully carve away the rind in strips to reveal just the red flesh, shaping it into a rough cake form by trimming the sides and top. This step is where the magic happens, turning a simple fruit into a dessert centerpiece.

2-Next, prepare the whipped cream by whipping 2 1/2 cups of heavy whipping cream on high speed until it thickens. Gradually add 1/4 cup of sugar, one tablespoon at a time, along with the seeds from one vanilla bean, and continue beating for about three minutes until it’s thick and spreadable.

3-Once the watermelon is shaped, pat its surface dry with paper towels to remove any excess moisture. This helps the whipped cream stick better. Spread the whipped cream evenly over the entire watermelon, then add round pieces scooped from the reserved ends using a melon baller for decoration.

4-Finally, if desired, place mint sprigs on top for a fresh garnish. Refrigerate the cake until it’s time to serve, allowing the flavors to meld. This method keeps the dessert light and refreshing, making it ideal for hot days or gatherings.