Directions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a large bowl, mix cake mix, eggs, oil, sour cream, milk, and vanilla until fully combined and smooth.
Divide half the batter between the pans. Swirl in strawberry jam on each layer, followed by a sprinkle of the brown sugar and cinnamon mixture.
Pour the remaining batter over each pan and gently swirl again to create a honeybun-style ribbon effect.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before assembling.
Meanwhile, whisk together the glaze ingredients until smooth and pourable.
Place one cake layer on a serving plate, top with half the glaze, then add the second layer and pour remaining glaze over the top, letting it drip down the sides.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 410 kcal | Servings: 10 slices

Tips:
Use fresh strawberries in the glaze for better flavor and texture.
Chill the cake briefly before slicing for neater presentation.

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