Jun 16, 2025 - Food and Drink
Get the most out of Hood strawberry season
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Don't let the season pass you by. Photo: Emily Elconin/Bloomberg via Getty Images
This may be the last week of the extremely short Hood strawberry season — so get them while you still can.
State of play: Hood strawberries are one of Oregon's most popular varieties due to their deep crimson shade, soft melt-in-your-mouth texture and super sweet taste.
- They're usually the first berry to ripen (between late-May to mid-June), and when they do you only have a short window to enjoy them before they become too mushy.
- Pro tip: Either eat shortly after picking, stick 'em in the freezer or quickly transform them into syrup or jam.
Where to go: The Pumpkin Patch at Sauvie Island, Pablo Munoz Farms, Columbia Farms and Hoffman Farms in Beaverton all offer Hoods, priced by the pound.
- If you plan to pick up a pint at one of Portland's farmers markets, get there early — they're the kind of berry people line up for.
Best bites: Several Portland-area chefs and bakers also take advantage of the Hood's short-and-sweet season by incorporating them into dishes and pastries.
- Hood strawberries can be found on ricotta toast and shortcake at Cafe Olli, infused into cocktails at Bar Comala or swirled inside Small Baking Co.'s strawberry and rhubarb cinnamon rolls.
- Bisil Bakery layers them with chocolate and sugared rose petals for babka, while Higgins macerates them and tops them on fresh field green salads.