1. Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Prepare the Cake:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
3. Prepare the Strawberry Layer:
- Toss the sliced strawberries with 2 tablespoons of granulated sugar. Set aside.
4. Assemble the Cake:
- Spread half of the cake batter into the prepared baking dish. Place the sugared strawberries evenly over the batter. Top with the remaining batter.
5. Prepare the Crunchy Topping:
- In a bowl, combine the crispy rice cereal, chopped nuts, melted butter, and brown sugar. Sprinkle this mixture over the top of the cake.
6. Bake:
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
7. Prepare the Double Glaze:
- In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
8. Glaze the Cake:
- Drizzle the double glaze over the cooled cake.
9. Serve:
- Slice and serve this delicious Double Glazed Strawberry Crunch Cake.
This recipe combines the sweetness of strawberries, the crunch of nuts and crispy rice cereal, and the double glaze for an extra layer of flavor. Enjoy this delightful dessert!