Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large bowl, mix together the cake mix, eggs, buttermilk, oil, honey, and vanilla until smooth and creamy.

In a small bowl, combine brown sugar, cinnamon, and melted butter until the mixture has a sandy texture.

Pour half of the batter into the prepared pans. Drizzle the filling over it, then top with the remaining batter. Gently swirl the filling into the batter with a butter knife.

Bake for 30–35 minutes, or until a toothpick inserted comes out clean and the tops bounce back when lightly pressed.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Whisk powdered sugar, pureed strawberries, heavy cream, and vanilla extract in a bowl until smooth and thick but spreadable.

Spread half the icing over the first layer. Place the second layer on top and cover with the remaining icing. Let the icing drip down the sides for a rustic finish.