Pour the warm glaze over the hot cake, and use an offset spatula to spread the glaze to the edges. Whisk in the vanilla, followed by the strawberry powder, until incorporated. Immediately remove from the heat and pour the mixture over the confectioners’ sugar, whisking to combine. Once the cake is cooling, set the saucepan over medium-high heat and cook, stirring occasionally, until the mixture just comes to a boil. Make the glaze and finish the cake: While the cake is baking, gather the glaze ingredients: In a small saucepan, combine the butter, milk and salt place the confectioners’ sugar in a large bowl. Transfer the pan to a wire rack and let cool. Scrape the batter into the prepared baking sheet and bake for 17 to 20 minutes, rotating the pan front to back halfway through, or until a toothpick inserted in the center of the cake comes out clean. Gently fold in the flour just until the last streak disappears. Sprinkle the baking powder, baking soda and salt over the bowl, one at a time, whisking after each.
Whisk in the eggs and yolks, one at a time, then whisk in the buttermilk until combined. In a large bowl, whisk together the sugar, butter, and vanilla and almond extracts until combined. Grease a 13-by-18-by-1-inch rimmed baking sheet with cooking spray and line the bottom of the pan with parchment paper. Make the cake: Position a rack in the middle of the oven and preheat to 350 degrees. Storage: Cover the cake and store it on the counter for about 3 days to freeze, wrap in plastic wrap and then aluminum foil for up to 1 month. Where to buy: Freeze-dried strawberry powder (see NOTE) can be found at specialty baking shops or online. Or, if you prefer, you can buy freeze-dried strawberry powder at specialty baking shops or online. Just add them into the glaze for the prettiest of speckled tops. Don’t worry about larger pieces that escape the blades. Note: Use a spice or coffee grinder to process dried strawberries to a fine powder. The glaze calls for freeze-dried strawberries, but you can make it with blueberries or mangoes, too. I don’t recommend using sugar in the raw or coconut sugar the texture and flavor are not the same.
Unlike regular sugar, it has a rich flavor and high moisture content, which makes a thicker, robust syrup. The cake is large as you bake it in a half-sheet pan, but its single layer allows you to easily cut modest servings, and it freezes beautifully. 1 cup water cup butter teaspoon vanilla or maple extract You’ll notice this recipe uses ONLY brown sugar. Not only is it easy to assemble without any special equipment, but it is glazed while warm, so the time between craving cake and eating it is exponentially reduced. This fluffy, thin vanilla cake, topped with the tangiest of fruit glazes, is the dessert you did not realize your repertoire was missing.
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