While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

February 27 is National Strawberry Day.

As most of us long for spring and summer, let’s take a moment to get excited about all the fruits and vegetables that will be filling our fridges come warmer weather - like strawberries.

There is more to the strawberry than meets the eye: They're technically not berries, and they're considered to be the only fruit with their seeds on the outside. While strawberries aren't in season until May or June in most areas, that doesn't mean you can't find these ruby gems in your grocery store, you just need to check a different aisle.

Frozen strawberries are quite common these days. They're usually stocked alongside frozen veggies or novelties in the freezer section of your grocery store. They're ready to use right out the bag and a great way to get the springtime salivary glands going. Of course, you could freeze your own strawberries (and other berries for that matter) yourself. Stock up on fresh strawberries when they're at their peak and follow these simple tips:

• Wash and dry the strawberries thoroughly.
• Cut the leaves off and hull the strawberries, or just cut them in half.
• You can either put them straight into a freezer-safe bag and into the freezer, or you can put them on a baking sheet lined with parchment paper and freeze them individually.
• If the latter, once each strawberry is frozen, put them in a freezer-safe bag until you’re ready to use them.

Frozen strawberries can be used many ways - they’re great in smoothies or for ice creams. They can also be used in frozen alcoholic drinks like daiquiris or margaritas. You can even cook them down for sauces: Brush pork or chicken with strawberry barbecue sauce, or drizzle strawberry balsamic sauce on top of ice cream or cake.