My seven-year-old found this recipe in a kid magazine and insisted we make it. Since I had most of the ingredients on hand and it looked pretty easy we made it for FHE. I think the directions are for making one large cake, but I made five small individual servings instead. The strawberries are from our garden…and they are very good, I might add.
1. Wash your hands. (My kids got a kick out of this being the first direction. Huh, we really are supposed to wash before we handle food!)
2. Cut a 5-inch square of watermelon, 3 inches thick. (I just used a mini seedless melon…I was able to get five small stars, one per slice…about one inch thick…out of it.)
3. Place the watermelon square on a cutting board. Use a 4 1/2- to 5-inch star-shaped cookie cutter to cut out a star. (My only star cookie cutter is pretty small, but the perfect size for individual kid servings.)
4. Set the star on a paper towel to drain for a few seconds. Place the star on a serving dish. (I was in a hurry and forgot to drain the watermelon stars. I highly recommend not forgetting this step, as the watermelon juice will leak into the whipped cream and water it down if you do.)
5. Carefully squeeze whipped cream around the bottom edge of the star. Dot with blueberries.
6. Squeeze whipped cream on top of the star cake. Add raspberries, strawberries and blueberries to the top of the cake. Dust with powdered sugar. (I also forgot to dust with powdered sugar, but the cake was super yummy regardless! I thought this would just be well received by the kids, but my husband actually commented that this is definitely a “make again.”)
So I think I posted this well enough in advance of the 4th of July for you to make this, unless of course you only check in here every two or three weeks now because I have become such a LAME blogger!
*This post is part of my week-long Independence Day series.