Preheat oven to 325°F. Sift flour, sugar, baking powder, and salt together in a large bowl.

In a separate bowl, combine egg yolks, 2 tbsp maple syrup, strawberry juice, vegetable oil, and vanilla extract.

Pour your liquid ingredients into your dry ingredients and work together until you have a cake-like batter.

In a stand mixer, combine 7 egg whites and cream and tartar. Whisk on high speed until light and fluffy and stiff, about 5 minutes.

Fold the egg whites into the cake batter, 1/3 at a time, until you have an airy, light mixture.

Spoon the cake mixture into a deep 10” cake pan with legs or a springform cheesecake pan. Do not grease the pan.

Bake for 1 hour, or until light and springy when pressed. Remove from oven and chill upside down on a wire rack or on something with air flow underneath.

Once cool, remove cake from pan by slicing carefully around the edge of the pan. Trim the excess hump off the top.

In a large bowl, combine heavy whipping cream, 2 tbsp maple syrup, and a pinch of salt. Whisk until the cream stands straight up on your whisk.

Chop your fresh berries into a large dice and fold them through the whipped cream.

Slice your chiffon cake in half like a burger bun and spread your whipped cream and berry mixture over the top of the bottom piece. Sandwich the second cake half on top.

Top cake with more berries, powdered sugar, or fresh herbs for garnish.