For the Filling:
1 lb. strawberries, (halved or quartered, depending on size)
1 pint blueberries
For the Basil Whipped Cream:
4 cups heavy cream
Large bunch of fresh basil
2 tbl. sugar or maple syrup
For the basil whipped cream, Pour heavy cream in a large bowl and stir in a large bunch of fresh basil. Cover and let infuse for a few hours or overnight. Discard basil leaves.
Pour infused heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Add in the sugar, and whisk on high for about 1 minute until thick and the consistency of whipped cream. Store in the fridge until ready to use.
For the Naturally Colored Dyes:
1 can beets, drained
3 tbl. water
Add the beets and the water to a food processor. Puree until smooth.
1 pint blueberries
3 tbl. water
Combine blueberries and water in a small bowl. Microwave on high for 1 minute, or until blueberries are soft and juices are released. Puree in a food processor on high speed until smooth. Strain in a cheesecloth or fine strainer. Set blueberry puree aside to cool completely before using.
For the Chiffon Cake:
Adapted from the Lemon Mousse Cake from Style Sweet CA
3 cups cake flour
3 tsp. baking powder
1/4 tsp. salt
3/4 cup canola, vegetable, or grapeseed oil
1-1/2 cups granulated sugar
zest of 2 lemons
9 egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons water
12 egg whites
3/4 teaspoon cream of tartar
For the red layer: 8 tbl. beet puree
For the blue layer: 8 tbl. blueberry puree
Preheat the oven to 350 degrees Fahrenheit. Grease and flour 3 8-inch cake pans and set aside.
In a large bowl, sift the cake flour, baking powder, and salt. Whisk together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the oil, sugar, and lemon zest. Turn mixer speed down to low, and add in the egg yolks, one at a time. Turn the mixer up to medium speed and beat for 2-3 minutes, or until pale in color. Scrape down the sides of the bowl.
With the mixer on low speed, add in half of the flour, baking powder, and salt mixture. Stir in the lemon juice and water.
Add in the remaining dry ingredients and mix until thoroughly combined.
Using a spatula, scrape down the bowl of all of the batter and transfer to a large mixing bowl.
Clean bowl of the electric mixer and dry completely. Attach the whisk attachment to the stand mixer, and add in the egg whites to the bowl. Add in the cream of tartar, and whisk on high until medium-stiff peaks form.
Carefully fold the egg whites in the cake batter.
Divide the batter evenly amongst the three prepared cake pans (approximately 4 cups of batter per cake.) Pour each of the batters for the naturally dyed cakes into two separate bowls.
For the red layer, carefully fold in the 8 tablespoons of beet puree, only adding in about 1 tablespoon of beet puree at a time. Adding in too much liquid could cause the batter to break. Pour into prepared cake pan.
For the blue layer, repeat the same steps as the red layer but with the blueberry puree. Pour into prepared cake pan.
Arrange cake pans in the middle rack of the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 15 minutes before flipping onto a cooling rack.
Once cakes are completely cooled, cut each cake into 1 - 2 inch cubes.
Using a large trifle cake stand or large glass bowl, spoon a layer of the basil whipped cream.
Next, add a layer of the red cake cubes. Top with sliced strawberries.
Add another layer of the whipped cream. Top with plain white cake cubes.
Spoon more whipped cream atop white cake cubes. Add the blue cake cubes. Top with blueberries.
Add more whipped cream, smoothing evenly to make the top as flat and smooth as possible.
Arrange more strawberries and blueberries on top. Enjoy immediately or store in fridge before serving.