Preheat oven to 350°F. Line two 15x10x1-inch baking sheets with parchment paper. Place the strawberries on one baking sheet and toss together with 1/4 cup of the sugar and vinegar until well coated. Bake until tender and their juices have started to release, about 30 to 35 minutes. Remove from oven and let cool.

Meanwhile, in a large bowl, whisk together the flour, baking powder and salt; set aside. In a separate bowl, cream together the butter and the remaining sugar until light and fluffy, about 3 to 5 minutes. Stir in the eggs, adding one at a time, and beating well after each addition. Stir in the vanilla and almond extract. Add the dry ingredients alternately with the buttermilk, starting and ending with dry ingredients, mixing just until combined after each addition.

Pour the batter onto the second prepared baking sheet that has been greased with cooking spray and spread out into an even layer. Top with 3/4 of the roasted strawberries and the turbinado sugar and bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack. Slice and serve with the remaining roasted strawberries and fresh whipped cream or ice cream. Leftovers can be wrapped in plastic and stored at room temperature for up to 2 days.