The Pick of the Crop in Georgetown

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Jun 20, 2016

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The Pick of the Crop in Georgetown

What is more fun than picking your own strawberries? It’s become a rite of summer, signaling the onset of fresh, home-grown crops from local farmers that you can gather yourself. All you need is a basket and a pair of pants you don’t mind getting knee stains on! We did a little research and found an amazing number of places to pick your own berries in the Halton Hills area.

Allison’s Farm Market 10636 Eighth Line, Georgetown
Tel: 905-873-8283

Sweet corn, strawberries, apples, tomatoes, potatoes, squash, green beans, blueberries, peaches, melons, preserves, pies, bread (weekends only), pumpkins, fall décor, mums Open: 10am – 6pm from June to October

Andrews Scenic Acres 9365 No. 10 Side Road, Milton/Halton Hills
Tel: 905-878-5807
Pick-Your-Own: flowers, asparagus, rhubarb, strawberries, cherries, currants, gooseberries, raspberries, blueberries, elderberries, pumpkins, gourds, Indian corn, plums, pears, grapes. Open: daily 8am – 6pm from May 5 to October 31; Saturday and Sunday only 11am – 5pm from November 1 to April 30

Busy Liz’s Farm Shop 8405 Guelph Line, Campbellville
Tel: 905-854-9957

Fresh local in-season fruits and vegetables including: sweet corn, garlic, peas, beans, potatoes, onions, squash, lettuce tomatoes, peppers, asparagus, strawberries, raspberries, peaches, pumpkins and Christmas trees. Open: Farm shop open 7 days a week – May to December 24th. Check website for more information.

The Farm 12399 No. 15 Side Road, Georgetown
Tel: 905-873-2050 / 905-877-7976

Pick-Your-Own: beans, Romano beans, beets, blackberries, broccoli, cabbage, cucumber, eggplant, onions, peas, peppers, pumpkins, raspberries, rhubarb, romaine, squash, strawberries, tomatoes, fresh garlic, garlic blooms, herbs. Open: weekdays 8am – 5pm from mid-June to September; Saturdays 8am – 2pm from mid-June to mid-July and 8am – 12pm mid-July to September; Sunday & holidays 8am – 12pm from mid-June to September

Rae’s Farm 1315 Britannia Road East, Hornby
Tel: 905-878-7708
Pick-Your-Own: strawberries, raspberries, apples, pumpkins Activities: picnic and play area, straw maze, school farm tours Open: 8am – 8pm in June; 8am – 1pm in July; 9am – 5pm in September and October

Springridge Farm 7256 Bell School Line, Milton
Tel: 905-878-4908
Pick-Your-Own: strawberries
Open: daily 9am – 5pm from April (Easter) until noon on Christmas Eve

Stonehaven Farms 7388 Guelph Line, Campbellville
Tel: 905-878-1870

Pick-your-own: strawberries Open: daily May to October 31, call for times



  • 1 cup (8 oz.) salted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 3 cups (about 12 oz.) all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon table salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 (16-oz.) containers fresh strawberries


  • 1 (8-oz.) container mascarpone cheese, softened
  • 2/3 cup granulated sugar, divided
  • 2 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract


  1. Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.
  2. Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.
  3. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.
  4. Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.
  5. Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.
  6. Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.
  7. Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.
  8. Spoon about 1 1/2 cups frosting into a Ziploc plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.
  9. Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.