{Red White and Blue} Watermelon and Berry Cake (vegan)

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Every 4th of July we invite our friends and family over for an independence day celebration! Fourth of July is one of my favorite days and the food and fun just makes it that much better. This year I wanted to add some healthier foods. I’m starting with this watermelon “cake”.

Vegan directions added below…


I’ve seen this watermelon cake all over Pinterest and I knew I had to make it… but I wanted to add my own little twist to it. I think it turned out really well and tasted just as good as it looks!



  • 2 medium watermelons or one large one
  • 4 cups of heavy whipping cream or full-fat refrigerated coconut cream
  • 1 teaspoon of vanilla {optional}
  • sweetener of your choice {optional}
  • berries



  1. Whip cream in a very cold bowl. I use my Kitchenaid stand mixer and I freeze my metal bowl for at least 10 minutes before I start whipping the cream.
  2. Cut the watermelon into a square or rectangle, removing all of the green and white parts. I used a room temperature watermelon.
  3. Slice the watermelon square/rectangle in half so that you have 2 layers from each watermelon. These will be your cake layers.
  4. Whip the cream until you get stiff peaks. Add vanilla and sweetener and whip until it is all incorporated into the whipped cream. I don’t add any sweetener because the berries and watermelon are sweet enough for our tastes… but it would totally taste good with some vanilla and sugar or agave… pretty much your favorite sweetener will work!
  5. Now it’s time to put the cake together. Grab a tray or cake stand and place the first layer of watermelon onto it. Spread a good amount of whipped cream onto it. Cover the whipped cream with the second layer of watermelon. If you are using 2 watermelons you will want to put them next to each other when you do this to make a rectangle sheet cake. If you are using one large watermelon it will already be in the shape of the sheet cake.
  6. Cover the rest of the watermelon with whipped cream. Start with a thick pat of the whipped cream and spread it around. Then go back over it and fill in any spots where you can see the watermelon. Put extra whip cream on the top so that the berries have a place to get comfy.
  7. Cover the top with berries.
  8. Serve right away and enjoy!

*A couple of notes* I have heard that cool whip doesn’t work as well and melts/drips/doesn’t cover the watermelon. I did not use a cold watermelon and my whipped cream stayed on perfectly for over an hour+. I did not pat down my watermelon to remove any excess moisture. It still worked great.

This looked so cool when it was sliced too… everyone was shocked it was watermelon!


How do you celebrate the 4th of July?

Heather Reese
the authorHeather Reese
Heather Delaney Reese is the storyteller and photographer behind the lifestyle and family travel blog, It's a Lovely Life®! For the past decade, she has vacationed over 150 days a year with her family. She is a vegan, and loves being by the water, spending time with her children, husband, 2 Shih Tzus and Cat.


  • This looks beautiful, Heather. I love the idea of a healthier cake, and this would be so deliciously cooling on a hot day. Thank you for sharing your Watermelon and Berry Cake with the Hearth and Soul hop.

  • Thanks so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
    Miz Helen

  • One of these days, I’m gonna make one of these! Thanks for sharing at Two Cup Tuesday!

  • Pingback: Berry Recipes from Hearth and Soul Hop

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