The month of June brings one of Cambridge’s biggest events: the Strawberry Fair. Celebrating its 41st anniversary, Strawberry Fair has become a major free, volunteer-run arts event, with over 30,000 visitors in the single day it occurs.
This colourful festival takes over the city with an initiation parade at 10:30am, and entertains the crowds on Midsummer Common throughout the day. The final show on Village Green closes the Strawberry fair at 11pm.
Fifteen festival areas play host to a variety of acts, primarily aimed at music lovers. For those who love any excuse to dress up with friends and family, or sit back and gaze at fantastic costumes, the theme of this year’s Strawberry Fair is ‘Down By The River’. The festival’s theme is best enjoyed during the parade, for spectators at least, while those who choose to take part will marvel all day at their fellow sailors, octopi, pirates, mermaids and more.
As a not-for-profit and non-political organisation, this self-funded team’s message is simple: Strawberry Fair is run by the community for the community. What’s not to love!
How would you dress for Cambridge’s Strawberry Fair: Down By The River? Let us know by tweeting us at @Velvetmag
In keeping with the Strawberry Fair taking place in Cambridge this weekend, why not try our inspired recipes? Catering for both the adults and the family, there’s something to be enjoyed by everyone. All you need is a little summer sun and you’re set for a beautiful time.
This playful little drink is for once all the fun of the day is over and you want some me-time.
35ml white rum
1 tbsp strawberry liqueur
1tsp sugar syrup
20ml fresh lime juice
4 strawberries, plus 1 per glass for garnishing
Blend all the ingredients together with a handful of ice until smooth.
Strawberry Upside Down Cake
Sweet treats like this are best enjoyed with some cold custard or ice cream any time of the day.
250g strawberries, vertically halved
50g soft dark brown sugar
50g Greek yoghurt
175g self raising flour
1 tsp baking powder
1 tsp pure vanilla extract
2 tsp cinnamon
1) Preheat your oven to 180C.
2) Grease your 175mm cake tin and scatter brown sugar over the base.
3) Place the strawberries in the cake tin.
4) Cream the butter and sugar together in a large bowl, then add the eggs and yoghurt.
5) Fold flour, cinnamon and baking powder into the mixture.
6) Spoon the mixture onto the berries in the cake tin.
7) Bake the cake until cooked through, approximately 45-50 minutes.
Before tucking into this fruity delight, do let the cake cool a little before inverting and serving. It’s worth waiting for, trust us!
Article by Gabrielle Linnett.