Strawberry or Raspberry Swirl Crumb Dessert

The air is starting to sizzle.  It’s getting Hot!

It’s time to Cool down with one sweet frozen dessert.


It’s the kind of cool dessert that kids & adults seem to enjoy.  It takes a few extra minutes to put together, but trust me . . . it’s well worth the effort.


You can make a shortbread crumb crust, Oreo crust or Graham cracker crust.  Even though it’s not pictured today, the graham is also a favorite.

If strawberries just aren’t your thing, we also love raspberries in this dessert as well.  In fact, in this family it seems to be a 50/50 fight on which berry is best.  Heck, you could use any fruit you like actually.


Today I thought individual rounds would be fun. This set of Martha Stewart biscuit cutters are deep, and worked perfectly. Simply select the size you would like your rounds to be, and press down into your partially frozen 8×10 pan of dessert.  You won’t have a problem eating the leftover edges!

If you’re short on time, simply use an 8×10 baking dish and cut squares instead.  I’ve also made one large beautiful dessert in a springform pan.  You can cut beautiful slices.

For a complete tutorial on Raspberry swirl dessert in a springform pan . . . go here.


The biggest dilemma will be deciding which crumb & which berries to use, because they are all good!

If you are in charge of bringing something spectacular to an upcoming 4th of July party . . . this is the bomb!



Strawberry or Raspberry Swirl Crumb Dessert


  • For graham cracker crust:
  • 1 1/2 C. graham cracker crumbs
  • 6 Tablespoons butter, melted
  • 4 Tablespoons sugar
  • Shortbread crumble crust:
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/2 cup slivered & chopped almonds (other chopped nuts may be substituted)
  • 3/4 to 1 cup melted butter
  • Oreo crust:
  • Crush one half package of Oreos in a food processor and sprinkle crumbs over the shortbread crumb crust if desired.
  • For Dessert:
  • 3 eggs, separated
  • 1 (8-oz.) cream cheese
  • 1 cup sugar
  • 1 c. heavy cream
  • 1 (10-oz.) frozen raspberries or strawberries, partially thawed


  1. For graham cracker crust:
  2. Combine thoroughly crumbs, melted butter and sugar. Reserve a heaping 1/2 cup crumbs for the top if desired. Lightly press the remaining crumb mixture into well greased 9 x 13 baking dish. Bake in 375 degree oven for about 8 minutes; cool.
  3. Note: If using a springform pan, graham cracker crust will work best.
  4. For the shortbread crumble crust:
  5. Preheat oven to 325° F.
  6. Combine flour, brown sugar, almonds and melted butter and spread in 9×13 pan. Bake at 325°F for 20 minutes. Stir a couple of times but leave crumbs chunky. Cool
  7. Once cooled, evenly press 2/3 of the mixture in the 9×13″ dish to create crust.
  8. Sprinkle remaining crust/crumb mixture on top.For Dessert:
  9. For the Dessert:
  10. Beat egg yolks until thick; add room temp cream cheese, sugar and salt. Beat until smooth and light. In another bowl, Beat egg whites until stiff peaks form.
  11. In another bowl, Whip cream until stiff.
  12. Gently but thoroughly fold whipped cream with beaten egg whites.
  13. Fold the above into the cream cheese mixture.
  14. In a mixer or blender, crush the berries to a pulp. Gently swirl half of fruit pulp through the filling and pour over cooled crust. Spoon remaining puree over the top, and swirl with a knife. If desired top with additional reserved crumbs or you can even top with cool whip, and freeze until firm. To serve, let stand a few minutes before serving. Cut into squares or using a biscuit cutter, you can make individual rounds.