“My Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is an ode to her.” —Kristin Bowers, Rancho Palos Verdes, California
Preheat oven to 350°. Place strawberries on a parchment-lined rimmed baking sheet. Sprinkle with sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly.
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).
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 centre comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.
Test Kitchen tips
It's important to just halve the strawberries, not quarter them. If they're too small, they will sink into the cake.
When roasting the strawberries it's important to use a rimmed baking sheet to capture all the juices that will be released.