Meet Watermelon Trifle, Your New Favorite Summer Dessert

Moist almond cake is layered with velvety cream and sweet melon.

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We’re exploring the many ways to prepare one of summer’s most underestimated fruits: Watermelon. We’ve partnered with Sara Forte of Sprouted Kitchen for fresh recipes ideas and cooking tips.

Entertaining in summer months is generally a pretty easy affair. Make a salad or two earlier in the day; prepare a few things to throw on the grill; have a batch cocktail and some cold beer on hand, and basically everyone is happy. The one tricky part is dessert. You can only eat so many berry pies before you want to try something different — something light and refreshing, but still indulgent. Something you can prepare ahead of time, yet is still visually stunning. This watermelon and berry trifle is that dessert. Its red, white, and blue colors make it perfect for a Fourth of July party. Its creamy layers prepared in individual cups are perfect for a ladies luncheon or a shower.

The secret to making sure it looks as great as it tastes is the whipped cream. You want it to hold its shape while still draping around the cake and berries. To make it extra decadent, add a few tablespoons of room temperature cream cheese or mascarpone to the whip topping.

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Watermelon and Berry Trifles

“This will make more cake than you need for the trifles. Serve up little slices with a swipe of jam to go along with morning or afternoon coffee.” – Sara

Servings: 6

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Ingredients

2 eggs

1/2 cup extra virgin olive oil (or grapeseed oil)


1 teaspoon vanilla extract


1/3 cup plain yogurt

1 1/4 cup almond meal

1/2 cup whole wheat pastry flour

1/2 cup natural cane sugar


1/3 cup light brown or muscavado sugar


1/2 teaspoon sea salt


1/4 teaspoon fresh ground nutmeg


3/4 teaspoon baking powder


1/2 teaspoon baking soda


8 ounces heavy whipping cream


Seeds of half a vanilla bean


1/2 cup powdered sugar


3-4 cups of blueberries, raspberries, chopped strawberries, and seedless watermelon

Instructions

Preheat the oven to 350°F and line an 8-inch x 8-inch pan or an 8-inch cake pan with parchment paper and then grease it as well.

In a large mixing bowl, whisk eggs, oil, vanilla and yogurt together until well mixed. In another bowl, stir the almond meal, whole wheat flour, cane sugar, brown sugar, sea salt, nutmeg, baking powder, and baking soda. Mix the dry and wet ingredients together until just combined and pour the mixture into your prepared pan.

Bake the cake for 20-22 minutes and remove to cool completely.

While the cake cools, prepare your whipping cream. With a stand or hand mixer, whip the cream until soft peaks form. Whisk in the vanilla bean and powdered sugar. You want it softly whipped, not too firm.

Cut the cake into small cubes.

 Into 6 small dishes, spread a layer of whipping cream, then some of the berry and watermelon mixture, a layer of cake pieces and then more cream, then berries and watermelon to top it off. Repeat with each dish.

These can be made 12 hours in advance and kept in the fridge.

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