Let’s break down the process into easy-to-follow steps.

1. Prepare Pan and Preheat Oven: Prepare a 12- x 18-inch half sheet pan with non-stick baking spray (with flour). Preheat the oven to 350°F (175°C).

2. Whisk Wet Ingredients: Whisk the eggs, sugar, and vanilla in a large bowl for about 1 minute (you can use a whisk or a hand mixer).

3. Add Oil: Add the oil and whisk well to fully combine.

4. Alternate Dry and Wet Ingredients: 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. This alternating method helps to prevent overmixing the batter, which can result in a tough cake.

5. Final Whisk: Scrape the sides of the bowl with a rubber spatula and whisk in any unincorporated bits.

6. Bake: Transfer the batter to the prepared sheet pan. Bake until a toothpick comes out clean, about 16 to 18 minutes.

7. Cool: Remove the cake from the oven and cool completely, about 1 hour.

8. Make 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.

9. Glaze Cake: Pour the glaze over the cooled cake and spread to cover in a thin layer.

10. Serve: Serve with fresh, sliced strawberries.

These are easy steps.