Cake Ingredients: 1/2 cup (1 stick) butter 1/2 cup water 1 cup plus 2 tablespoons cake flour 1 cup white sugar 1 egg, lightly beaten 1/4 cup sour cream 1/4 teaspoon almond extract 1/4 teaspoon vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon salt Glaze Ingredients: 5-6 strawberries, chopped 1 tablespoon strawberry jam 1 tablespoon milk 2 cups powdered sugar 1/8 teaspoon vanilla extract sprinkles (optional) Directions: To make the cake: Preheat the oven to 375 degrees. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the eggs, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into a 10-inch cast iron skillet (alternatively, I think this would work fine in a 8-inch square baking pan lined with parchment paper.) Bake at 375 degrees for 15-18 minutes or until a toothpick inserted in several places comes out with a few moist crumbs (don’t wait for the top to get golden brown, necessarily — mine stayed pale). Cast iron skillet cook times can be variable, so check early and often. Cool completely. To make the glaze: Put chopped strawberries and jam into a food processor or blender to puree. Pour into a medium bowl and mix in milk and vanilla extract. Gradually whisk in powdered sugar. Pour glaze over the cake to cover (I used most but not all of it) and top with sprinkles.