1. Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 baking pan to prevent sticking.
2. In a large bowl, mix together the strawberry cake mix, softened cream cheese, large eggs, and vegetable oil using a mixer until the batter achieves a smooth and uniform texture.
3. In a separate small bowl, combine brown sugar and ground cinnamon to create the cinnamon-sugar swirl mixture.
4. Spread half of the cake batter evenly in the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture over this layer. Add the remaining cake batter to cover the first cinnamon layer, then sprinkle the rest of the cinnamon-sugar mixture on top.
5. Place the cake in the preheated oven and bake for 30-35 minutes. To check if it’s fully baked, insert a toothpick into the cake’s center; if it comes out clean, the cake is ready.
6. As the cake cools in the pan, prepare the strawberry cream icing. In a mixing bowl, combine confectioners sugar, whole milk, and strawberry extract. Optionally, add red food coloring sparingly to enhance the pink hue and mix until the icing is smooth.
7. Once the cake has slightly cooled, pour the strawberry cream icing over the top, allowing it to naturally spread and coat the surface evenly.
8. Let the cake cool completely to allow the icing to set before slicing and serving.
9. For variations, consider layering fresh slices of strawberries, sprinkling nuts before baking, or adding a chocolate drizzle on top for extra flair.