Ingredients: 4 pounds halved fresh strawberries, 1/2 cup sugar. Cake: 1 cup butter, softened, 1-1/2 cups sugar, 2 large eggs, room temperature, 2 teaspoons almond extract, 3 cups all-
purpose flour, 3 teaspoons baking powder, 2 teaspoons salt, 1 cup 2% milk, 1/4 cup turbinado (washed raw) sugar. Turn the oven on to 350°. Arrange the strawberries on a rimmed baking
sheet covered with paper. To coat, sprinkle with sugar and toss. Bake for 35–40 minutes, or until just tender. Cool a little. Grease a 15 x 10 x 1 inch baking pan in the meanwhile. Beat butter and
sugar in a large bowl for five to seven minutes, or until light and fluffy. Beat well after adding each egg, one at a time. Blend in the extract. Mix the flour, baking powder, and salt in a separate basin.
Add the mixture to the creamed mixture in batches, mixing thoroughly after each addition to prevent the batter from becoming curdled. Place in the ready pan. Sprinkle three cups of
roasted strawberries on top, then dust with turbinado sugar. To serve, set aside the leftover strawberries. Bake for 30 to 35 minutes,
or until a toothpick inserted in the middle comes out clean. Allow the pan to cool fully on a wire rack. Accompany with the set-aside roasted strawberries.