Step 1: Prepare the Pickle-Brined Strawberries (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water. Add the reserved 1/2 cup of sliced strawberries to the brine. Let them sit at room temperature while you prepare the other components.

Step 2: Preheat Oven and Prepare Pan. Prepare a 12- x 18-inch half sheet pan with non-stick baking spray. Preheat the oven to 350°F (175°C).

Step 3: 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 blender). Add the oil and whisk well to fully combine.

Step 4: Combine Dry Ingredients and Rosé. Add 1 cup of flour and all of the baking powder and kosher salt to the egg mixture and whisk to combine. Add ½ cup of the rosé wine and whisk to combine completely.

Step 5: Finish Batter. Add another 1 cup of flour, then the remaining ½ cup rosé wine, and the remaining 1 cup of flour; whisking well to combine between each addition.

Step 6: Transfer to Pan and Bake. Scrape the sides of the bowl with a rubber spatula and whisk in any unincorporated bits. Transfer the batter to the prepared sheet pan. Bake until a toothpick comes out clean, about 16 to 18 minutes.

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

Step 8: Make the 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 dill pickle powder and whisk until smooth. Whisk in the melted butter.

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

Step 10: Serve. Drain the pickle-brined strawberries very well. Serve with fresh, non-brined sliced strawberries, and the brined strawberries. Garnish with fresh dill, if desired.