Ingredients:
· 4lb. halved fresh strawberries
· ½ cup sugar
· 1 cup butter, softened
· 1½ cups sugar
· 2 large eggs, room temperature
· 2tsp almond extract
· 3 cups all-purpose flour
· 3tsp baking powder
· 2tsp salt
· 1 cup 2% milk
· ¼ cup washed raw sugar

Method:
Preheat oven to 175°C. 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 raw sugar until light and fluffy, for five to seven minutes. Add eggs, one at a time, beating well after each addition. Beat in almond 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 three cups of roasted strawberries; sprinkle with raw 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.