
Desserts
Frozen Berry Swirl Sheet Cake
No time to make the raspberry sauce? No worries. Use ¾ cup seedless raspberry jam mixed with ¼ cup water instead of the homemade sauce.
Ingredients
__CRUST:__
__BLUEBERRY SAUCE:__
__RASPBERRY SAUCE:__
__CREAM FILLING:__
PRO TIP
Save peak summer berries by freezing them in a single layer on a rimmed baking sheet. Once frozen, transfer them to a resealable bag and use within three months.
Instructions
Preheat oven to 350°. Line a 13x9-inch baking dish with parchment paper, letting excess extend over sides of pan.
For crust: Combine graham cracker crumbs, granulated sugar, melted butter, and salt in a large bowl. Press mixture into bottom of prepared pan.
Bake for 7 minutes. Let cool completely on a wire rack.
For blueberry sauce: Stir together blueberries, ¼ cup water, granulated sugar, corn syrup, and cornstarch in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook until mixture begins to thicken and berries begin to burst, 4 to 5 minutes. Remove from heat; stir in lemon zest. Pour into a small bowl; let cool slightly. Cover and refrigerate until chilled, about 1 hour.
For raspberry sauce: Stir together raspberries, ¼ cup water, granulated sugar, corn syrup, and cornstarch in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook until mixture begins to thicken, about 3 minutes. Press through a fine-mesh sieve into a small bowl, discarding solids. Let cool slightly. Cover and refrigerate until chilled, about 1 hour.
For cream filling: Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment; beat at medium speed until creamy. Add confectioners’ sugar and sour cream, and beat until combined. Reduce mixer speed to low. Add cream, and beat until mixture begins to thicken. Increase mixer speed to high; beat until thickened.
Spread half of cream filling onto prepared crust; drizzle with blueberry and raspberry sauces. Top with remaining cream filling, swirling with the tip of a knife. Freeze until firm. Let stand until lightly softened, about 15 minutes. Using excess parchment as handles, remove from pan, and cut into squares using a knife dipped in warm water.