10 Easy Memorial Day Dessert Recipes to Sweeten Your Holiday Weekend

Memorial Day weekend signals the arrival of sunshine, backyard barbecues, and the perfect excuse to indulge in fresh, summertime sweets with family and friends. Yet amid the smoky grills and festive gatherings, the holiday also calls us to honor and remember the men and women who sacrificed their lives in service to the United States.

Crafting a dessert spread that feels both celebratory and respectful can set a memorable tone for the day—one that blends gratitude with the bright, uplifting flavors of the season. From flag-inspired cakes to cool, make-ahead frozen treats, these recipes offer a sweet finale that lets you savor every moment of freedom shared around the table.

Berry Flag Sheet Cake

Ingredients

• 1 box white cake mix (plus eggs, oil, and water per package)
• 3 cups cold heavy cream
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 pint blueberries
• 1 pound strawberries, hulled and sliced

Instructions

1. Bake the cake in a greased 13 × 9-inch pan; cool completely.
2. Whip cream with sugar and vanilla to stiff peaks; spread over cake.
3. Arrange blueberries in the upper left corner and strawberry rows across the rest to resemble the U.S. flag. Chill until serving.

Grilled Peach Sundaes

Ingredients

• 4 firm-ripe peaches, halved and pitted
• 2 tablespoons brown sugar
• 2 tablespoons melted butter
• Vanilla ice cream, toasted pecans, and honey for topping

Instructions

1. Brush peach halves with butter and brown sugar.
2. Grill over medium heat, cut side down, 3–4 minutes per side until caramelized.
3. Serve warm peaches with ice cream, pecans, and a drizzle of honey.

Strawberry Shortcake Bar Parfaits

Ingredients

• 1 store-bought pound cake, cubed
• 1 ½ pounds strawberries, sliced
• 3 tablespoons sugar
• 2 cups cold heavy cream
• ¼ cup sweetened condensed milk

Instructions

1. Toss strawberries with sugar; let stand 15 minutes.
2. Whip cream to soft peaks, fold in condensed milk.
3. Layer cake cubes, berries, and cream in glasses; refrigerate at least 1 hour.

Lemon-Blueberry Cheesecake Bars

Ingredients

• 1 ½ cups graham-cracker crumbs
• 4 tablespoons melted butter
• 16 ounces cream cheese, softened
• ½ cup sugar
• 2 eggs
• Zest and juice of 1 lemon
• 1 cup fresh blueberries

Instructions

1. Mix crumbs with butter; press into an 8-inch square pan and bake at 325 °F for 8 minutes.
2. Beat cream cheese, sugar, eggs, lemon zest, and juice; pour over crust and scatter blueberries.
3. Bake 30–35 minutes; cool, chill four hours, cut into squares.

Patriotic Berry Trifle

Ingredients

• 1 angel-food cake, torn into bite-size pieces
• 2 cups vanilla pudding or custard
• 2 cups whipped cream
• 2 cups blueberries
• 2 cups sliced strawberries

Instructions

1. In a clear bowl layer half the cake, pudding, berries, and whipped cream.
2. Repeat layers ending with whipped cream; garnish with extra berries.
3. Cover and chill at least two hours so flavors meld.

S’mores Skillet Dip

Ingredients

• 2 cups semisweet chocolate chips
• 1 tablespoon peanut butter (optional)
• 3 cups large marshmallows
• Graham crackers for dipping

Instructions

1. Heat a 10-inch cast-iron skillet on low, melt chips with peanut butter until smooth.
2. Top evenly with marshmallows; transfer skillet to a 425 °F oven for 5–7 minutes until golden.
3. Serve hot with graham crackers; dip quickly for best pull.

Red Velvet Cupcakes with Cream-Cheese Frosting

Ingredients

• Your favorite red velvet cupcake batter for 12 cakes
• 8 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 2 ½ cups powdered sugar
• 1 teaspoon vanilla

Instructions

1. Bake cupcakes; cool completely.
2. Beat cream cheese, butter, sugar, and vanilla until fluffy.
3. Pipe or spread frosting; store chilled until ready to serve.

Coconut-Lime Popsicles

Ingredients

• 1 can (13.5 ounces) coconut milk
• ½ cup simple syrup
• Juice of 2 limes and zest of 1 lime
• Pinch of salt

Instructions

1. Whisk all ingredients until smooth; taste for sweetness.
2. Pour into popsicle molds; insert sticks.
3. Freeze at least 6 hours, unmold under warm water.

Chocolate-Dipped Pretzel Rods

Ingredients

• 12 pretzel rods
• 8 ounces white or dark melting chocolate
• Red, white, and blue sprinkles

Instructions

1. Melt chocolate in a microwave-safe cup.
2. Dip pretzels two-thirds of the way, letting excess drip off.
3. Sprinkle immediately; place on parchment to set.

Watermelon-Mint Granita

Ingredients

• 6 cups seedless watermelon cubes
• ¼ cup sugar
• 2 tablespoons lime juice
• 2 tablespoons finely chopped fresh mint

Instructions

1. Purée watermelon, sugar, and lime juice; strain into a shallow pan.
2. Freeze 30 minutes; scrape icy edges to center with a fork. Repeat every 30 minutes for 2–3 hours until fluffy crystals form.
3. Fold in mint before serving in chilled bowls.

These ten desserts celebrate the bright flavors and casual spirit of early summer while providing a sweet pause for reflection. As you scoop, slice, or dip, remember the day’s deeper purpose and honor those who made every shared moment of freedom possible.