5 Labor Day Desserts That’ll Steal the Show at Your Cookout

Grills get the glory on Labor Day, but let’s be honest—the party really peaks when dessert hits the table. These five no-fuss, crowd-thrilling sweets are built for backyard hangs, hot afternoons, and second helpings. They’re bright, seasonal, and easy enough to pull together between grilling burgers and topping off the cooler.

We’re talking fresh fruit, cold textures, buttery crunch, and a little chocolate because—obviously. Ready to sweeten up your long weekend?

1. Firecracker Berry Shortcakes With Lemon Whipped Cream

Shortcakes are the ultimate summer flex: tender biscuits, juicy berries, and a cloud of lemony whipped cream. This version tastes like a red-white-and-blue fireworks finale—ideal for a holiday that’s all about kicking back with friends. Bonus: you can bake the shortcakes ahead so assembly takes minutes.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold heavy cream, plus more for brushing
• 1 large egg
• 1 tsp vanilla extract
• 2 cups strawberries, hulled and sliced
• 1 cup blueberries
• 2 tbsp lemon juice
• 3 tbsp granulated sugar (for berries)
• 1 cup cold heavy cream (for topping)
• 2 tbsp powdered sugar
• 1 tsp lemon zest
• 1/2 tsp vanilla extract (for whipped cream)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. In a bowl, whisk flour, 1/4 cup sugar, baking powder, and salt. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
3. Whisk 3/4 cup cream, egg, and vanilla. Add to dry ingredients and gently mix until a shaggy dough forms. Do not overwork.
4. Turn dough onto a floured surface, pat to 1-inch thickness, and cut 8 rounds (or squares). Place on the baking sheet, brush tops with cream.
5. Bake 12–15 minutes until golden. Cool on a rack.
6. Toss strawberries and blueberries with lemon juice and 3 tbsp sugar. Let macerate 10 minutes for extra-juicy berries.
7. Whip 1 cup cream with powdered sugar, lemon zest, and vanilla to soft peaks.
8. Split shortcakes, spoon in berries and juices, and top with lemon whipped cream.

Serve with extra berries on the side and a drizzle of their syrup. Variations: swap in raspberries, add basil ribbons, or spike the berries with a splash of limoncello. Pro tip: keep the butter cold and the dough tender—handling less equals flakier shortcakes.

2. No-Churn S’mores Ice Cream Sandwiches

Campfire vibes without the smoke. This no-churn ice cream packs toasted marshmallow flavor into every bite, then gets sandwiched between crunchy graham cookies and dipped in chocolate. Make ahead and stash in the freezer—these disappear faster than you can say “who wants seconds?”

Ingredients:

• 14 oz can sweetened condensed milk
• 2 tsp vanilla extract
• 1/2 tsp fine sea salt
• 2 cups cold heavy cream
• 2 cups mini marshmallows
• 1 cup crushed graham crackers (plus extra for coating)
• 3 oz dark chocolate, chopped
• 1 tsp neutral oil (for melting chocolate)
• 16 graham cracker squares (for sandwiches)

Instructions:

1. Set oven to broil. Spread mini marshmallows on a lined sheet and broil 30–60 seconds until deeply golden—watch closely. Cool slightly.
2. In a large bowl, stir condensed milk, vanilla, and salt.
3. Whip heavy cream to stiff peaks. Fold whipped cream into condensed milk in two additions until smooth and fluffy.
4. Fold in toasted marshmallows and 1 cup crushed grahams. Pour into a parchment-lined 9×9-inch pan. Freeze 6 hours or overnight until firm.
5. Melt chocolate with oil in short microwave bursts, stirring until smooth. Cool 5 minutes.
6. Cut ice cream into squares and sandwich between graham crackers. Dip one edge in melted chocolate and sprinkle with extra graham crumbs.

Serve straight from the freezer with napkins ready. Add-ons: fold in chopped milk chocolate or peanut butter swirls. Tip: assemble in batches so the ice cream stays firm—work on a chilled sheet pan for extra insurance.

3. Peach Slab Pie With Brown Sugar Streusel

Slab pie is pie’s easygoing cousin—feed-a-crowd, slice-and-serve, no fussy crimping. Juicy peaches meet a buttery crust and a crunchy streusel top, making this a picnic hero that travels like a champ. Warm or room temp, it begs for a scoop of vanilla.

Ingredients:

• 2 store-bought pie crusts (or homemade), chilled
• 3 lb ripe peaches, peeled and sliced (about 8–9 medium)
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)

Streusel:

• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/3 cup brown sugar
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed

Instructions:

1. Preheat oven to 400°F. Grease a 10×15-inch rimmed sheet pan. On a floured surface, roll crusts together into a rectangle slightly larger than the pan. Fit into pan, patching if needed, and chill 10 minutes.
2. In a large bowl, toss peaches with sugars, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Let sit 5 minutes.
3. Make streusel: combine flour, oats, brown sugar, and salt. Cut in butter until clumps form.
4. Brush crust with a little beaten egg. Spread peach mixture evenly, then scatter streusel over the top.
5. Bake 30–35 minutes, until the filling bubbles and the crust is golden. If browning too quickly, tent with foil.
6. Cool at least 30–45 minutes to set before slicing into squares.

Serve with vanilla ice cream or honeyed yogurt. Switch-ups: swap peaches for nectarines or mix in blackberries. Pro tip: if your peaches are extra juicy, add 1 more tablespoon of cornstarch to keep the filling sliceable.

4. Grilled Pineapple Sundaes With Coconut Caramel

Light the grill and turn dessert into a tropical vacation. Caramelized pineapple meets silky coconut caramel and a scoop of cold ice cream—hot, cold, sweet, and smoky in one bite. It’s fast, dramatic, and perfect for that last round of coals.

Ingredients:

• 1 ripe pineapple, peeled, cored, cut into 1/2-inch rings
• 2 tbsp brown sugar
• 1 tbsp lime juice
• 1 tbsp neutral oil
• 1/4 tsp ground cinnamon
• Pinch of salt
• 1 pint vanilla or coconut ice cream

Coconut Caramel:

• 1 cup granulated sugar
• 1/4 cup water
• 3/4 cup full-fat coconut milk, warmed
• 2 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Instructions:

1. Make caramel: In a medium saucepan, combine sugar and water over medium heat. Do not stir—swirl gently until sugar dissolves. Cook until deep amber, 6–8 minutes. Carefully whisk in warm coconut milk (it will bubble), then butter, vanilla, and salt. Simmer 1 minute until smooth. Cool slightly.
2. Heat grill to medium-high. Mix brown sugar, lime juice, oil, cinnamon, and salt; brush onto pineapple slices.
3. Grill pineapple 3–4 minutes per side until charred and caramelized.
4. Serve warm pineapple with a scoop of ice cream and a generous drizzle of coconut caramel.

Garnish with toasted coconut flakes or chopped macadamias for crunch. No grill? Use a grill pan or cast-iron skillet. Tip: warm the bowls slightly so the caramel stays silky over the ice cream.

5. Frozen Lemonade Pie With Pretzel Crust

This is the cool, tart dessert everyone begs for on hot days. The pretzel crust brings that salty crunch, while the filling tastes like frosty lemonade in pie form—no oven required beyond a quick crust set. It slices like a dream and travels well in a chilled carrier. Trust me, this one’s a keeper.

Ingredients:

• 2 cups pretzel crumbs (finely crushed)
• 1/3 cup granulated sugar
• 8 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 14 oz can sweetened condensed milk
• 1/2 cup frozen lemonade concentrate, thawed
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups cold heavy cream
• Optional garnish: crushed pretzels, thin lemon slices, or whipped cream

Instructions:

1. Mix pretzel crumbs, sugar, and melted butter. Press firmly into a 9-inch pie dish, going up the sides. Freeze 15 minutes to set.
2. Beat cream cheese until smooth. Mix in condensed milk, lemonade concentrate, lemon zest, lemon juice, and vanilla until silky.
3. Whip heavy cream to medium peaks. Fold into lemon mixture in two additions until no streaks remain.
4. Scrape filling into crust, smooth the top, and freeze 6 hours or until firm.
5. Before serving, let sit at room temp 10 minutes for easier slicing. Garnish as desired.

Make it your own: swirl in raspberry jam, use a gingersnap crust, or go full key-lime vibes with lime concentrate and zest. Pro tip: for clean slices, warm your knife under hot water and wipe between cuts—seriously, it makes a difference.

Final Sweet Note

Whether you’re chasing that smoky-sweet grill moment or the chill of a freezer pie, these desserts bring the fun. Pick one, or go wild and make two—your Labor Day crew will thank you. Save room for dessert? Always.