Heat your oven to 350°F (180°C).  Lightly coat a 9×13-inch cake pan (I prefer glass or Pyrex) with butter or nonstick spray.

In a large bowl (or the bowl of your stand mixer), beat the butter, salt, and granulated sugar until light and fluffy (about 2 minutes).

Add the egg, yolk, almond extract, and vanilla, and beat until combined.  Then add the milk and mix until combined.  It may look a little curdled but don’t worry, it will smooth out once you add in the dry ingredients.

Sprinkle the baking powder and cinnamon over the batter and beat in for a few seconds, then add the flour and mix until just combined (scrape down the bowl to make sure you get everything, but don't overmix.

Spread the batter in prepared pan (it's thick). Arrange the strawberries cut side down, as close together as you can get them to fit. 

Sprinkle with the 3 tablespoons of turbinado sugar...I didn't measure, I just sprinkled thickly as my heart dictated (it helps them get jammy and gives the cake a great texture).

Bake until golden brown and a toothpick inserted into the cake comes out free of wet batter (gooey strawberries are a given and doesn’t mean it’s underbaked).  Start with 45 minutes but mine needed closer to 55.

Let the cake cool in the pan, then cut into squares and serve as is, or with lightly sweetened whipped cream (which I recommend).  This cake is even better after 8 to 24 hours...it gets a bit softer and goo-ier.  Leave uncovered at room temperature so it doesn't get damp and sticky on top.