Strawberries and Rosé Sheet Cake

Ingredients

FOR THE ROSÉ SHEET CAKE:

• Non-stick baking spray (with flour)
• 4 large eggs
• 2 c. granulated sugar
• 2 tsp. vanilla extract
• 1 c. vegetable oil
• 3 c.  cake flour
• 2 1/2 tsp.  baking powder
• 1/2 tsp.  kosher salt
• 1 c.  sparkling or still rosé wine
• Sliced strawberries, for serving

FOR THE STRAWBERRY-ROSÉ GLAZE:

• 1/4 c. seedless strawberry jam
• 1/4 c. rosé wine
• 2 1/2 c. powdered sugar
• 1 tbsp. melted butter

Directions

1. For the cake: Prepare a 12- x 18-inch half sheet pan with non-stick baking spray. Preheat the oven to 350˚.
2. Whisk the eggs, sugar and vanilla in a large bowl for about 1 minute (you can use a whisk or a hand blender). Add the oil and whisk well to fully combine. 
3. Add 1 cup of flour and all of the baking powder and kosher salt to the egg mixture and whisk to combine. Add 1/2 cup of the rosé wine and whisk to combine completely. Add another 1 cup of flour, then the remaining 1/2 cup rosé wine, and the remaining 1 cup of flour; whisking well to combine between each addition. Scrape the sides of the bowl with a rubber spatula and whisk in any unincorporated bits. Transfer the batter to the prepared sheet pan. Bake until a toothpick comes out clean, about 16 to 18 minutes. Remove the cake from the oven and cool completely, about 1 hour.
4. For the glaze: In a microwave safe bowl, combine the strawberry jam and rosé wine. Microwave on high for 15 seconds then whisk until smooth. Add in the powdered sugar and whisk until smooth. Whisk in the melted butter. 
5. Pour the glaze over the cake and spread to cover in a thin layer. Serve with fresh, sliced strawberries.