Patriotic, Pinterest-Approved, Memorial Day Desserts

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Memorial Day Weekend signals the start of summer, celebrated with quintessential American barbecues featuring hot dogs, hamburgers, salads, and patriotic desserts in red, white, and blue hues. These delectable treats are not only palatable but also visually appealing. If you’re looking for ideas to impress your guests at your Memorial Day barbecue, check out our curated selection of unique desserts. They are easy to make and add patriotic flair to the occasion. Don’t forget to incorporate strength training into your running routine to boost performance.

5. Chocolate Drizzled Fruit Kabobs

Hummusapien.com

This Memorial Day dessert is healthy, patriotic, and oh-so-easy to make. If you hate to cook (or, if you’re not very good at it), this is one of the best Memorial Day desserts for you. Thank you, Hummusapien, for sharing this creation with us.

• Prep time: 10 mins
• Cook time: n/a
• Serves: 10

Ingredients

• 2 large bananas, thickly sliced
• 2 cups sliced strawberries, thickly sliced
• ¾ cup blueberries
• ¾ cup raspberries
• ½ cup semi-sweet chocolate chips
• ½ tsp coconut oil
• ¼ cup unsweetened shredded coconut
• ⅓ cup roasted salted almonds, finely chopped
• 10-12 wooden skewers

Directions

1. Slice the bananas and strawberries into thick slices and set aside.
2. Place chocolate chips in a small bowl and microwave in increments of 20 seconds, stirring each time. Once melted, stir in coconut oil and set aside.
3. Thread fruit onto skewers, leaving a few inches open at the bottom, in the following order: one blueberry, one banana slice, one strawberry slice, one blueberry, and one raspberry. Repeat three times, ending with a blueberry.
4. When all skewers are lined with fruit, place on lined baking sheet.
5. Using a fork, drizzle skewers with the desired amount of melted chocolate. Chocolate will harden at room temperature due to the coconut oil.
6. Sprinkle with desired amount of coconut and almonds.
7. Store any leftovers in the fridge or freezer.

4.) Cutaway Blueberry Pie

Good Housekeeping

This patriotic pie looks like it took forever to make, but it’s actually one of our easiest Memorial Day desserts! Thanks to Good Housekeeping for inspiring us with this recipe. You have the blue and the stars, so considerserving with raspberry sorbet, strawberry ice cream, or even just atop red plates to add a bit more patriotic flair.

• Prep time: 5 minutes
• Cook time: 60 minutes
• Serves: 6-8

Ingredients

• 5 cups blueberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp. lemon juice
• 1/4 tsp. salt.

Directions 

1. In a large bowl, toss blueberries, sugar, cornstarch, lemon juiceand salt. This constitutes the filling.
2. Pour filling into 9-inch pie plate lined with 1 store-bought (or homemade) pie crust
3. Dot with 3 tablespoons butter, then add top crust; crimp and bake at 400°F on a rimmed baking sheet for 1 hour or until bubbling.

3.) Red, White and Blue Layered Flag Cake

This Memorial Day dessert will be a total crowd-pleaser. Shout out to Betty Crocker for teaching us how to make this patriotic delight! Don’t be scared of this cake – while there are lots of parts to it, it’s actually easier to make than it looks.

• rep time: 60 minutes
• Cook time: 2.5 hours
• Serves: 8

Red Cake Layer Ingredients

Directions

1. To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in the bottom of each pan. Grease or spray parchment paper. In a large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run a knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of the center, using a 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
2. To make the blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
3. To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer onhigh speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
4. To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

This cake is time-consuming, and there is room for error. We suggest doing a trial run or having a Plan B dessert just in case it doesn’t turn out exactly as planned.

2.) Patriotic Trifle

The Girl Who Ate Everything

We recently discovered The Girl Who Ate Everythingand are so grateful to her for sharing her recipes. This is one of the easiest Memorial Day desserts we’ve come across, and your guests will love it.

• Prep time: 5 hours (it needs time to cool)
• Cook time: n/a
• Serves: 16

Ingredients

• 2 cups heavy cream
• ½ cup white sugar
• 2 cups milk
• 2 3.4-oz. packages instant cheesecake pudding mix
• 2 tsp. lemon juice
• ½ cup sour cream
• 2 10.75-oz. packages prepared pound cake
• 2 16-oz. carton strawberries, sliced
• strawberries for garnish
• blueberries for garnish

Directions

1. In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.
2. In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.
3. Slice pound cake into one inch cubes.
4. In a trifle bowl, start by layering ¼ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don’t have a trifle bowl). Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.
5. Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.
6. Chill in refrigerator for at least 4 hours.

1.) Red, White and Blue Cake

Epicurious

How beautiful is this red, white and blue cake from Epicurious? We will warn you in advance – this is the most labor-intensive of our Memorial Day desserts, but it’s worth it. Homemade layers of cake plus homemade cream cheese frosting? It’s the best!

• Prep time: 30 minutes
• Cook time: 1 hour
• Serves: 6-8

Red Velvet Layer Ingredients

• 2 1/2 cups sifted cake flour, not self-rising (sift before measuring)
• 1/4 cup unsweetened natural cocoa (such as Hershey’s; not Dutch process or extra-dark cocoa)
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs
• 1 (1-oz.) bottle (2 tablespoons) red food coloring
• 1 1/2 tsp. white or cider vinegar
• 1 1/2 tsp. vanilla extract
• 3/4 cup sour cream mixed with 1/4 cup water

White Cake Layer Ingredients

• 1 1/3 cups sifted cake flour, not self-rising (sift before measuring)
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3 large egg whites
• 1/4 cup sour cream mixed with 2 tablespoons water
• 5 tbsp. unsalted butter, softened
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 tbsp. grated lemon zest (best done with Microplane zester or grater)
• 1 tsp. vanilla extract

Cream Cheese Frosting Ingredients

• 2 1/2 (8-oz.) packages cream cheese (20 ounces total), softened
• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
• 2 1/2 tbsp .fresh lemon juice
• 2 tsp. vanilla extract
• 1/4 tsp. salt
• 3 1/4 cups confectioners’ sugar

Fruit Topping

• 1 pint (8 oz.) strawberries, preferably small; halve or quarter if large
• 1 pint (12 oz.) blueberries
• 1/2 pint (6 oz.) blackberries

Directions

Make red velvet cake layers:

1. Heat oven to 350°F. Butter two 9-inch round cake pans, then line bottoms with rounds of wax paper. Butter paper and dust pans with some additional flour, knocking out excess.
2. Resift cake flour together with cocoa, baking soda, and salt into a bowl.
3. Beat butter and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using stand mixer) at medium-high speed until combined well, then add oil and beat until very pale and creamy, about 3 minutes.
4. Add eggs, one at a time, beating well after each addition, and beat in food coloring, vinegar, and vanilla extract.
5. Reduce speed to low and mix in flour mixture and sour cream mixture in batches, beginning and ending with flour mixture, and mixing until batter is smooth.
6. Divide batter between pans (about 3 cups in each) and smooth tops. Rap pans on counter a couple of times to expel any air bubbles. Bake in middle of oven until a wooden pick comes out clean and cake begins to pull away from sides of pans, 25 to 30 minutes. Keep oven on.
7. Cool layers in pans on racks 10 minutes, then run a thin knife around edge of pans. Invert layers onto racks and peel off wax paper. Cool layers completely.

Make white cake layer while red velvet layers cool:

1. Butter one 9-inch round cake pan, then line bottom with wax paper. Butter paper and dust pan with some additional flour, knocking out excess.
2. Resift cake flour together with baking soda and salt into a bowl. Whisk egg whites in another bowl with sour cream mixture until combined.
3. Beat butter and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using stand mixer) at medium-high speed until combined well, then add oil and beat until very pale and creamy, about 3 minutes. Beat in zest and vanilla extract.
4. Reduce speed to low and mix in flour mixture and sour cream mixture in batches, beginning and ending with flour mixture and mixing until batter is smooth. Transfer batter to pan and spread evenly. Rap pan on counter a couple of times to expel any air bubbles.
5. Bake in middle of oven until a wooden pick comes out clean and cake begins to pull away from side of pan, 25 to 30 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around edge of pan. Invert layer onto rack and peel off wax paper. Cool layer completely.

Make cream cheese frosting:

1. Beat together cream cheese and butter in a large bowl with an electric mixer until creamy and smooth. Beat in lemon juice, vanilla extract, and salt.
2. Sift confectioners’ sugar into a bowl and add to cream cheese mixture. Mix on low speed until incorporated, then increase speed to medium-high and beat until smooth.

Frost cake:

1. Brush loose crumbs from cake layers with a pastry brush.
2. Put a red velvet layer, bottom side up, on a cake plate or stand. Spread 1 cup of frosting over layer. Cover with white layer, bottom side up, and spread with another cup of frosting. Top with second red velvet layer, bottom side up.
3. Spread a thin layer of frosting around sides and over top of cake. (This is called crumb-coating. It tamps down any loose crumbs to keep them out of the top layer of frosting and fills in any crevices. This is particularly important with red velvet cake layers.) Chill or briefly freeze cake just until frosting is firm.
4. Spread sides and top of cake with remaining frosting. Chill or briefly freeze cake just until frosting is firm.

Make fruit topping:

1. Toss together fruits in a bowl.
2. Let cake come to room temperature before serving and top with about 1 1/2 cups fruit. Serve remaining fruit on the side.

Looking for something that’s a little bit healthier?  Click “Next Story” for some of our favorite vegan desserts!