Spectator eats a strawberry during day two of the Wimbledon Lawn Tennis Championships at the All England Lawn Tennis and Croquet Club on June 30, 2015 in London, England. (Photo by Ian Walton/Getty Images)

As we all know, 2016 is a special year in more ways than one. February is a day longer, the oval office up for grabs, so let’s face it, your "National Strawberry Day" celebration shouldn’t be the exception. Ditch the typical strawberry smoothie and opt for fun and fresh ways to celebrate. Our friends from "Shari’s Berries" shared with us their recipes for a cocktail with "Strawberry and Thyme Ice Cubes" and the sweet simplicity of "No-Bake Dark Chocolate Strawberry Tarts." Scroll to find out how to make these delicious treats.

strawberry day
Strawberries during an outdoor market.(Photo credit should read PAUL J. RICHARDS/AFP/Getty Images) ( PAUL J. RICHARDS/AFP/Getty Images)

Strawberry and Thyme Ice Cubes


  • Large silicon ice cube tray
  • 18 medium-sized fresh strawberries
  • 6 sprigs of fresh thyme
  • Mortar and pestle
  • Water


Muddle strawberries with mortar and pestle.Distribute evenly so each section of the ice cube tray is filled 2/3 with muddled berries. Each cube requires 2-3 berries.Fill the rest of the way with water and then top with a sprig of fresh thyme. Freeze 4-5 hours.

No-Bake Dark Chocolate Strawberry Tarts


  • 1 cup dark chocolate morsels
  • 1/2 cup bittersweet chocolate
  • 1 cup heavy whipping cream


  • 10 graham crackers
  • 6 T melted butter
  • 1/3 cup granulated sugar
  • Muffin tin and 12 cupcake wrappers


Line muffin tin with cupcake wrappers and set aside.Crush graham crackers into fine powder then add sugar and melted butter, mix until well combined. Mixture should be feel course and sandy. Press firmly into sides of cupcake wrappers in muffin tin. Set aside.

In a sauce pan combine dark chocolate morsels, bittersweet chocolate and heavy whipping cream over low heat. Stir constantly until chocolate is completely melted and ingredients are well combined. Remove from heat and pour chocolate evenly into graham-cracker-lined cupcake wrappers.

Cut strawberries in half and cut a divot in the top center with a knife to create heart shape. Place one strawberry heart on the top of each tart. Refrigerate at least 1-2 hours

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