1. Prepare the Pan and Oven:

For the cake: Prepare a 12- x 18-inch half sheet pan with non-stick baking spray (with flour). Alternatively, butter and flour the pan.

Preheat the oven to 350°F (175°C).

2. Combine Wet Ingredients:

Whisk the eggs, granulated sugar, and vanilla extract in a large bowl for about 1 minute. You can use a whisk or a hand blender.

Add the vegetable oil and whisk well to fully combine.

3. Alternate Adding Dry and Wet Ingredients: Add 1 cup of the cake flour and all of the baking powder and kosher salt to the egg mixture.

Whisk to combine.

Add ½ cup of the rosé wine and whisk to combine completely.

Add another 1 cup of cake flour, then the remaining ½ cup of rosé wine, and the remaining 1 cup of cake flour. Whisking well to combine between each addition.

Scrape the sides of the bowl with a rubber spatula. Whisk in any unincorporated bits.

4. Bake the Cake:

Transfer the batter to the prepared sheet pan. Spread it evenly.

Bake until a toothpick inserted into the center of the cake comes out clean, about 16 to 18 minutes.

5. Cool the Cake:

Remove the cake from the oven.

Cool completely in the pan, about 1 hour.

6. Make the Strawberry-Rosé Glaze: While the cake is cooling, make the glaze.

In a microwave-safe bowl, combine the seedless strawberry jam and rosé wine.

Microwave on high for 15 seconds.

Whisk until smooth.

Add in the powdered sugar and whisk until smooth.

Whisk in the melted butter.

7. Glaze and Serve:

Pour the glaze over the cooled cake.

Spread it to cover the cake in a thin, even layer.

Serve with fresh, sliced strawberries arranged on top. Enjoy!