Preheat oven to 375°F (190°C).
For cake: In a 13×9-inch baking dish, stir collectively strawberries, 1⁄4 cup (50 grams) sugar, and 1⁄4 teaspoon salt till properly mixed.
Bake till berries are aromatic, tender, and have launched ample juices, 30 to 40 minutes, stirring each 10 minutes. Cut back oven temperature to 325°F (170°C).
Pressure berries by a fine-mesh sieve over a medium bowl, reserving liquids and solids. Let berries cool utterly, 15 to twenty minutes; chop into 1⁄4-inch items, and return to sieve over bowl to gather any additional juices.
Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and remaining 3¼ cups (650 grams) sugar at medium-high velocity till mild and fluffy, 5 to 7 minutes, stopping to scrape backside and sides of bowl and paddle. Add eggs, one after the other, beating properly after every addition. Beat in vanilla.
In one other giant bowl, whisk collectively flour, baking powder, and remaining 2¼ teaspoons (6.75 grams) salt. With mixer on low velocity, steadily add flour combination to butter combination alternately with buttermilk, starting and ending with flour combination, beating simply till mixed after every addition and stopping to scrape backside and sides of bowl. Utilizing a spatula, fold in chopped strawberries till properly mixed.
Spray an 18-cup tube pan with baking spray with flour; utilizing a pastry brush, unfold any extra spray evenly in pan, blotting brush with a paper towel as wanted. Spoon batter into ready pan, smoothing with an offset spatula. Forcefully faucet pan on a kitchen towel- lined counter a number of occasions to settle batter and launch as many air bubbles as potential.
Bake till a wood decide inserted close to middle comes out clear and an instant-read thermometer inserted close to middle registers 205°F (96°C), 1 hour and 25 minutes to 1 hour and 35 minutes, rotating pan after 40 minutes of baking and loosely overlaying with foil to forestall extra browning, if crucial. Let cool in pan on a wire rack for quarter-hour. Take away from pan, and let cool utterly, prime aspect up, on a wire rack.
For glaze: In a small bowl, whisk collectively 3 to 4 tablespoons (45 to 60 grams) reserved roasted strawberry juice, confectioners’ sugar, melted butter, and salt till clean and properly mixed; spoon onto cooled cake. Retailer in an hermetic container for as much as 3 days.
