Michigan Strawberry Season!

It’s strawberry season again in Michigan. It is several weeks earlier than last year so we are updating our Blog to inform you that it could be a shorter season this year and might be over by the end of June, according to Middleton Berry Farm in Ortonville, MI.

The regular hours for this week (weather permitting) are Monday through Saturday mornings, 7:30 – 11:30. There is a possibility of some evening picking times this week, depending on how many strawberries are ripe each day, how many people come in the morning to pick them, and the weather conditions.  As always, they recommend you call their HOTLINE (248-628-1819) before driving out.

  • They do not sell any pre-picked strawberries.
  • Their strawberries are $1.62 per lb.
  • Save 50 cents for each box of berries that are picked in a previously used Middleton berry box.
  • All children are to be under the direct supervision of the adult they came with at all times, including in the field and with the animals.  They ask that there be at least one adult for every 2 children.
  • They are located at 4888 Oakwood Rd – 5 miles east of Ortonville, MI, between M-15 and M-24.
  • The farm is open from June – October (hours vary) and they accept cash, checks, VISA and MasterCard. They provide containers for all their crops

One of the best ever strawberry shortcake recipes is from Martha Stewart’s cookbook. The recipe is as follows:


  • 1-3/4 pounds (6cups) strawberries, rinsed, hulled and quartered
  • 1-1/4 cups plus 2 tablespoons sugar
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoons salt
  • 12 tablespoons cold (1-1/2 sticks) unsalted butter; cut into small pieces
  • 2 cups heavy cream
  • 2 large eggs
  • ½ teaspoon vanilla extract


  1. Preheat oven to 375 degrees. In a medium bowl, toss strawberries with ¾ cup sugar; let sit to bring out their juices. Note: If strawberries are sweet, use less sugar.
  2. In a food processor, pulse flour, baking powder, ½ cup sugar; and the salt until combined. Add butter; and pulse until the mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a small bowl, whisk together ½ cup cream and the eggs; pour over flour mixture and pulse until some large clumps begin to form, 25 to 30 times.
  3. Using a half-cup measuring cup, gently pack down dough, invert and tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool about 15 minutes.
  4. Beat remaining 1-1/2 cups of cream and 2 tablespoons sugar with the vanilla until soft peaks form.
  5. Slice biscuits in half horizontally when cool. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries and replace top halves of biscuits.

It’s hard to surpass good strawberry shortcake as the ideal summer dessert, made even better with Michigan berries. Enjoy!

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