1 to 2 small watermelons
1/2 c. yogurt
3/4 c. heavy cream
1 tbsp. granulated sugar
6 to 8 strawberries
Slice the ends off of the cantaloupe, leaving behind a 4 to 6 inch tall cylinder of melon.
Carefully trim off the melons rind. Clean up the edges to create a smooth cylindrical shape.
Turn the cylinder on its side, and slice the melon into 1 to 1 1/2 inch disks.
Remove the seeds from the centers to create melon rings.
You will need two rings for the cake. Set aside.
Repeat steps 1 and 2 with the watermelon.
Use the cantaloupe as a guide when cutting down the watermelon. They should be the same size.
Slice watermelon into three 2 – 2 1/2 inch disks.
Whip up the sugar and heavy whipping cream until it forms medium peaks with a hand or electric mixer.
Fold in 1 part yogurt to 2 parts whipped cream to make the filling.
To assemble, place one watermelon layer on a serving dish or cake stand, then place a cantaloupe ring on top and fill in the hole with the yogurt filling.
Repeat with the remaining layer.
Place remaining cream and yogurt mixture in a pastry bag fitted with a star piping tip.
Pipe dollops of cream around the top edge of the cake.
Finish off the cake with strawberries on top of each dollop of cream.
Refrigerate, or serve immediately.