Roasted Strawberry Sheet Cake

• 4 pounds halved fresh strawberries
• 1/2 cup sugar
• 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 whole milk
• 1/4 cup turbinado (washed raw) sugar

1. Preheat oven to 350u0b0. Place strawberries on a parchment-lined rimmed
2. . Sprinkle with sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly.
3. Meanwhile, grease a 15x10x1-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled).
4. Transfer to prepared pan. Top with 3 cups roasted strawberries; sprinkle with turbinado sugar. Reserve remaining strawberries for serving. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.

fresh strawberries, sugar, butter, sugar, eggs, almond, allpurpose, baking powder, salt, milk, turbinado

Taken from www.tasteofhome.com/recipes/roasted-strawberry-sheet-cake/ (may not work)