20 Best Labor Day Desserts For A Sweet Summer End

1. Berry Chantilly Cake

A light vanilla cake layered with Chantilly cream and fresh berries, perfect for elegant celebrations.

Ingredients (Serves 12):

• Cake: 3 cups all-purpose flour, 2 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 ½ cups unsalted butter, 2 cups sugar, 4 eggs, 2 tsp vanilla extract, 1 cup whole milk, ½ cup sour cream.
• Chantilly Cream: 2 cups heavy cream, 8 oz mascarpone, 8 oz cream cheese, 1 ½ cups powdered sugar, 1 tsp vanilla, 1 tsp almond extract.
• Filling/Topping: 2 cups strawberries, 1 cup raspberries, 1 cup blueberries, ½ cup raspberry jam, 1 tbsp water.

How to Make:

1. Preheat oven to 350°F. Grease and line three 8-inch cake pans.
2. Whisk dry ingredients. Cream butter and sugar, add eggs and vanilla, then alternate dry ingredients and milk. Fold in sour cream.
3. Bake for 22-25 minutes. Cool completely.
4. Whip heavy cream to soft peaks. Beat mascarpone, cream cheese, sugar, and extracts; fold in whipped cream.
5. Layer cakes with cream, thinned jam, and berries. Frost and decorate with berries.
6. Chill 30 minutes before serving.

Tips:

• Use room-temperature ingredients for a smooth batter.
• Stabilize cream with 1 tbsp cornstarch for warm weather.

2. Caramel-chocolate ice cream cake

A decadent frozen treat with layers of chocolate cake, ice cream, and caramel.

Ingredients (Serves 10):

• 1 box chocolate cake mix (or homemade: 2 cups flour, 1 ¾ cups sugar, ¾ cup cocoa, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 2 eggs, 1 cup milk, ½ cup oil, 2 tsp vanilla).
• 1.5 qt vanilla ice cream, softened.
• 1 cup caramel sauce, ½ cup chocolate fudge sauce.
• 1 cup whipped cream, chocolate shavings for topping.

How to Make:

1. Bake cake per instructions in a 9-inch springform pan. Cool and slice horizontally into two layers.
2. Spread softened ice cream over one cake layer in the pan. Drizzle with caramel and fudge.
3. Top with second cake layer. Freeze 4 hours.
4. Frost with whipped cream, drizzle with sauces, and garnish with chocolate shavings.

Tips:

• Soften ice cream for 10 minutes for easy spreading.
• Freeze between layers to prevent melting.

3. Cherry Delight

A no-bake dessert with a graham cracker crust, creamy filling, and cherry topping.

Ingredients (Serves 8):

• Crust: 1 ½ cups graham cracker crumbs, ⅓ cup sugar, ½ cup melted butter.
• Filling: 8 oz cream cheese, 1 cup powdered sugar, 1 tsp vanilla, 1 cup heavy cream, whipped.
• Topping: 21 oz can cherry pie filling.

How to Make:

1. Mix crumbs, sugar, and butter; press into an 8×8-inch dish. Chill 15 minutes.
2. Beat cream cheese, powdered sugar, and vanilla. Fold in whipped cream.
3. Spread filling over crust. Top with cherry pie filling.
4. Chill 2 hours before serving.

Tips:

• Use a food processor for fine, even crumbs.
• Substitute fresh cherries simmered with sugar for canned topping.

4. Red, White and Blue berries dessert

A patriotic parfait with berries, cream, and cake.

Ingredients (Serves 6):

• 1 cup strawberries, sliced; 1 cup blueberries.
• 1 cup heavy cream, ¼ cup powdered sugar, 1 tsp vanilla.
• 1 store-bought pound cake, cubed.

How to Make:

1. Whip cream with sugar and vanilla to soft peaks.
2. In clear glasses, layer cake cubes, whipped cream, and berries, repeating twice.
3. Top with a dollop of cream and a berry. Chill until serving.

Tips:

• Use mason jars for a rustic presentation.
• Add a splash of lemon juice to berries for brightness.

5.  Floating root beer cake

A playful twist on a root beer float, with cake and ice cream.

Ingredients (Serves 10):

• 1 box white cake mix, 12 oz root beer (replaces water in mix).
• 1.5 qt vanilla ice cream, softened.
• 1 cup whipped cream, root beer candies for garnish.

How to Make:

1. Prepare cake mix with root beer instead of water. Bake in a 9×13-inch pan. Cool.
2. Spread softened ice cream over cake. Freeze 3 hours.
3. Top with whipped cream and candies before serving.

Tips:

• Use a high-quality root beer for bold flavor.
• Slice with a warm knife for clean cuts.

6. Cookie ice cake with chocolate sparks

A fun ice cream cake with cookie layers and chocolate chips.

Ingredients (Serves 10):

• 24 chocolate chip cookies (store-bought or homemade).
• 1.5 qt vanilla or chocolate ice cream, softened.
• ½ cup mini chocolate chips, 1 cup whipped cream.

How to Make:

1. Line a 9-inch springform pan with plastic wrap.
2. Layer 8 cookies on the bottom, spread with softened ice cream, and sprinkle with chocolate chips. Repeat twice.
3. Freeze 4 hours. Unmold, frost with whipped cream, and sprinkle with chips.

Tips:

• Crush extra cookies for a decorative topping.
• Work quickly to prevent ice cream from melting.

7. American flag cake

A festive vanilla cake with a flag-inspired berry topping.

Ingredients (Serves 12):

• Same as Berry Chantilly Cake (vanilla cake recipe).
• 2 cups whipped cream, 1 cup blueberries, 2 cups strawberries, sliced.

How to Make:

1. Bake three 8-inch vanilla cakes. Cool and stack with whipped cream between layers.
2. Frost with whipped cream. Arrange blueberries in a square for stars and strawberry slices in stripes for the flag.
3. Chill 1 hour before serving.

Tips:

• Use a piping bag for precise cream layers.
• Practice the flag design on paper first.

8. S’Mores Dip

A gooey, shareable dessert with graham crackers for dipping.

Ingredients (Serves 8):

• 1 cup milk chocolate chips, 2 cups mini marshmallows.
• ¼ cup heavy cream.
• Graham crackers for serving.

How to Make:

1. Preheat oven to 350°F. In an 8-inch oven-safe skillet, spread chocolate chips and top with marshmallows.
2. Drizzle with cream. Bake 10-12 minutes until bubbly and golden.
3. Serve warm with graham crackers.

Tips:

• Use a cast-iron skillet for even heating.
• Add a pinch of sea salt for flavor contrast.

9. Watermelon pizza

A refreshing, no-bake dessert with a watermelon “crust.”

Ingredients (Serves 6):

• 1 large watermelon slice (1-inch thick, round).
• 1 cup Greek yogurt, 1 tbsp honey.
• ½ cup mixed berries, ¼ cup mint leaves.

How to Make:

1. Slice watermelon into a round disk. Pat dry.
2. Mix yogurt with honey; spread over watermelon.
3. Top with berries and mint. Slice into wedges.

Tips:

• Chill watermelon beforehand for a cool base.
• Use kiwi or mango for extra color.

10. Mora cake

A blackberry-inspired cake with rich frosting.

Ingredients (Serves 12):

• Vanilla cake (same as Berry Chantilly).
• 2 cups blackberries, ½ cup blackberry jam.
• 2 cups buttercream (1 cup butter, 4 cups powdered sugar, 2 tbsp milk, 1 tsp vanilla).

How to Make:

1. Bake three 8-inch vanilla cakes. Cool.
2. Mix jam with ½ cup mashed blackberries. Layer cakes with buttercream and jam mixture.
3. Frost and top with fresh blackberries.

Tips:

• Strain blackberry seeds for a smoother filling.
• Add lemon zest to buttercream for zing.

11. Red, white and blue palettes

Frozen yogurt popsicles with patriotic colors.

Ingredients (Serves 6):

• 1 cup strawberry yogurt, 1 cup vanilla yogurt, 1 cup blueberry yogurt.
• ½ cup each strawberries, blueberries.

How to Make:

1. In popsicle molds, layer strawberry yogurt, vanilla yogurt, and blueberry yogurt.
2. Add a few berries between layers. Insert sticks.
3. Freeze 6 hours. Unmold and serve.

Tips:

• Swirl layers with a skewer for a marbled effect.
• Use silicone molds for easy removal.

12. Oreo ice cream cake

A creamy, crunchy dessert with Oreo layers.

Ingredients (Serves 10):

• 24 Oreo cookies, crushed.
• ¼ cup melted butter, 1.5 qt cookies-and-cream ice cream, softened.
• 1 cup whipped cream, extra Oreos for topping.

How to Make:

1. Mix crushed Oreos with butter; press into a 9-inch springform pan.
2. Spread softened ice cream over crust. Freeze 4 hours.
3. Top with whipped cream and Oreo pieces.

Tips:

• Pulse Oreos in a food processor for even crumbs.
• Add a chocolate ganache layer for decadence.

13. Cake upside down

A classic pineapple upside-down cake, reimagined.

Ingredients (Serves 8):

• ¼ cup butter, melted; ½ cup brown sugar.
• 1 can pineapple slices, 8 maraschino cherries.
• 1 box yellow cake mix (or homemade: 2 cups flour, 1 ½ cups sugar, 2 tsp baking powder, ½ tsp salt, 2 eggs, 1 cup milk, ½ cup butter, 1 tsp vanilla).

How to Make:

1. Preheat oven to 350°F. Pour melted butter into a 9-inch round pan; sprinkle with brown sugar.
2. Arrange pineapple slices and cherries in the pan.
3. Prepare cake batter; pour over fruit. Bake 35-40 minutes.
4. Cool 5 minutes, then invert onto a plate.

Tips:

• Use fresh pineapple for a brighter flavor.
• Serve warm with vanilla ice cream.

14. Sweet corn ice cream

A unique, creamy dessert with summer corn flavor.

Ingredients (Serves 6):

• 2 cups fresh corn kernels, 2 cups heavy cream, 1 cup milk.
• ¾ cup sugar, 1 tsp vanilla, pinch of salt.

How to Make:

1. Blend corn, cream, milk, and sugar. Simmer 10 minutes, then strain.
2. Stir in vanilla and salt. Cool completely.
3. Churn in an ice cream maker. Freeze 2 hours.

Tips:

• Grill corn first for a smoky depth.
• Serve with a drizzle of honey.

15. American flag cake

A festive vanilla cake with a flag-inspired berry topping.

Ingredients (Serves 12):

• Same as Berry Chantilly Cake (vanilla cake recipe).
• 2 cups whipped cream, 1 cup blueberries, 2 cups strawberries, sliced.

How to Make:

1. Bake three 8-inch vanilla cakes. Cool and stack with whipped cream between layers.
2. Frost with whipped cream. Arrange blueberries in a square for stars and strawberry slices in stripes for the flag.
3. Chill 1 hour before serving.

Tips:

• Use a piping bag for precise cream layers.
• Practice the flag design on paper first.

16. Mint chocolate cookie ice cream cake

A refreshing ice cream cake with minty flair.

Ingredients (Serves 10):

• 24 chocolate sandwich cookies, crushed; ¼ cup melted butter.
• 1.5 qt mint chocolate chip ice cream, softened.
• 1 cup whipped cream, chocolate chips for topping.

How to Make:

1. Mix cookie crumbs with butter; press into a 9-inch springform pan.
2. Spread softened ice cream over crust. Freeze 4 hours.
3. Frost with whipped cream and sprinkle with chocolate chips.

Tips:

• Add a drop of green food coloring to ice cream for vibrancy.
• Freeze layers incrementally for clean cuts.

17. Fruit pizza

A sugar cookie base topped with cream cheese frosting and fruit.

Ingredients (Serves 8):

• 1 roll sugar cookie dough (or homemade: 1 ½ cups flour, ½ tsp baking powder, ¼ tsp salt, ½ cup butter, ¾ cup sugar, 1 egg, 1 tsp vanilla).
• 8 oz cream cheese, ½ cup powdered sugar, 1 tsp vanilla.
• 2 cups mixed fruit (strawberries, kiwi, blueberries).

How to Make:

1. Preheat oven to 350°F. Spread cookie dough on a 12-inch pizza pan. Bake 12-15 minutes. Cool.
2. Beat cream cheese, sugar, and vanilla. Spread over cookie.
3. Arrange fruit on top. Chill 1 hour.

Tips:

• Brush fruit with apricot jam to prevent browning.
• Use a variety of fruits for a colorful look.

18. Choco Taco

A homemade version of the iconic ice cream treat.

Ingredients (Serves 6):

• 6 small flour tortillas, ½ cup melted chocolate.
• 1 pint vanilla ice cream, softened.
• ¼ cup chopped peanuts, sprinkles.

How to Make:

1. Fold tortillas into taco shapes; bake at 350°F for 8 minutes to crisp. Cool.
2. Dip edges in melted chocolate; sprinkle with peanuts and sprinkles.
3. Fill with softened ice cream. Freeze 1 hour.

Tips:

• Use a muffin tin to hold tortilla shapes while baking.
• Work in small batches to keep ice cream firm.

19. Cherry crunch

A warm, crumbly dessert with tart cherries.

Ingredients (Serves 8):

• 4 cups pitted cherries (fresh or frozen), ½ cup sugar, 1 tbsp cornstarch.
• Topping: 1 cup flour, ¾ cup oats, ½ cup brown sugar, ½ cup butter, ½ tsp cinnamon.

How to Make:

1. Preheat oven to 375°F. Mix cherries, sugar, and cornstarch; pour into an 8×8-inch dish.
2. Combine topping ingredients until crumbly. Sprinkle over cherries.
3. Bake 35-40 minutes until golden and bubbly.

Tips:

• Add a splash of almond extract to cherries for depth.
• Serve with vanilla ice cream for contrast.

20. Grilled peaches

A simple, warm dessert with caramelized fruit.