Step 1

Make the cake: Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 13-by-18-by-1-inch rimmed baking sheet with cooking spray and line the bottom of the pan with parchment paper.

Step 2

In a large bowl, whisk together the sugar, butter, and vanilla and almond extracts until combined. Whisk in the eggs and yolks, one at a time, then whisk in the buttermilk until combined. Sprinkle the baking powder, baking soda and salt over the bowl, one at a time, whisking after each. Gently fold in the flour just until the last streak disappears.

Step 3

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. Transfer the pan to a wire rack and let cool.

Step 4

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.

Step 5

Once the cake is cooling, set the saucepan over medium-high heat and cook, stirring occasionally, until the mixture just comes to a boil. Immediately remove from the heat and pour the mixture over the confectioners’ sugar, whisking to combine. Whisk in the vanilla, followed by the strawberry powder, until incorporated.

Step 6

Pour the warm glaze over the hot cake, and use an offset spatula to spread the glaze to the edges. Let cool completely before slicing and serving from the pan.