Strawberry Honeybun Cake with Strawberry Cream Icing 
Ingredients:
For the Cake:
1 box (15.25 oz) vanilla cake mix
3 large eggs
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup brown sugar
1 cup diced strawberries (fresh or frozen, thawed and drained)
For the Red Strawberry Cream Icing:
2 cups powdered sugar
2 tablespoons milk
½ cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. Prepare the Cake Batter:
In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until well combined.
In a small bowl, mix the brown sugar and ground cinnamon. Set aside.
3. Assemble the Cake:
Pour half of the cake batter into the prepared baking pan and spread it evenly.
Sprinkle half of the brown sugar-cinnamon mixture over the batter.
Evenly distribute the diced strawberries over the sugar mixture.
Pour the remaining cake batter on top and smooth the surface. Sprinkle the rest of the brown sugar-cinnamon mixture on top.
4. Bake the Cake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Prepare the Icing:
While the cake is baking, make the icing by combining the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix until smooth and adjust the consistency with more milk if needed.
6. Ice the Cake:
Once the cake is done baking, let it cool for about 10-15 minutes in the pan before drizzling the red strawberry cream icing on top. Allow the cake to cool completely before serving.
7. Serve and Enjoy:
Slice the cake and enjoy this delicious Strawberry Honeybun Cake with its sweet strawberry icing! 
Enjoy your delightful cake!
"