Roasted Strawberry Mascarpone Bundt Cake

1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
2. In an 13×9-inch baking dish, stir together strawberries, ¼ cup (50 grams) sugar, and ¼ teaspoon salt until well combined.
3. Bake until berries are very soft (they should provide no resistance when poked with a fork), fragrant, and have released ample juices, about 30 minutes, stirring every 10 minutes. Using a slotted spoon, transfer strawberries to prepared baking sheet. Reserve roasted strawberry juice in a 1-cup glass measuring cup or small bowl. Let strawberries cool to room temperature; chop into ¼-inch pieces. Reduce oven temperature to 350°F (180°C).
4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1½ cups (300 grams) sugar at medium-low speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts. (Mixture may look slightly broken at this point, but batter will come together).
5. In a medium bowl, whisk together flour, baking powder, and remaining 1¼ teaspoons (3.75 grams) salt. In a small bowl, whisk together mascarpone and 1 tablespoon (15 grams) water. With mixer on low speed, add flour mixture to butter mixture alternately with mascarpone mixture, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl.
6. Using a fine-mesh sieve, strain chopped strawberries to get rid of any excess moisture. Fold strawberries into batter until combined.
7. Spray a 10-cup Bundt pan* with baking spray with flour; using a pastry brush, spread any excess spray evenly in pan, blotting brush with a paper towel as needed. Spoon batter into prepared pan. Forcefully tap pan on a kitchen towel-lined counter several times to settle batter and release as many air bubbles as possible.
8. Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 205°F (96°C), 50 minutes to 1 hour, rotating pan after 40 minutes of baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Invert cake onto a wire rack placed over a rimmed baking sheet.
9. Meanwhile, in a small saucepan, combine remaining ¼ cup (60 grams) water and remaining 2 tablespoons (24 grams) sugar. Bring to a boil over medium-high heat; cook, stirring frequently, until sugar dissolves. Remove from heat; stir in ¼ cup (65 grams) reserved roasted strawberry juice. (Reserve remaining juice for Strawberry Glaze.) Let cool for 5 minutes; generously brush all over warm cake until all of strawberry mixture is used up. Let cake cool completely.

Strawberry Glaze:

1. In a small bowl, stir together all ingredients until smooth and well combined. Use immediately.
2. Spoon Strawberry Glaze into a pastry bag; cut a ¼-inch opening in tip. Working quickly, pipe glaze into and over ridges of cooled cake as desired, spreading with the back of a spoon or a small offset spatula, if necessary.