Photo: Alison Miksch
Everyone's favorite summer berry dessert gets transformed into a giant deep-dish skillet cookie. White chocolate chips, bits of pound cake and sliced strawberries join forces to create this fruity indulgence that gives a chocolate chip cookie a run for its money. Mix in other fresh berries for a varied flavor and slightly adapted take on strawberry shortcake.
Serves 8 to 10
1. Preheat oven to 325°F. Lightly coat a 10-inch cast-iron skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with a heavy-duty electric stand mixer at medium speed until light and fluffy. Add egg, milk, and vanilla, beating until blended.
2. Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.
3. Add 1 cup of the white chocolate chips and 3/4 cup chopped frozen pound cake; beat until combined.
4. Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup white chocolate chips and 1/4 cup chopped frozen pound cake.
5. Bake in preheated oven until golden and set, about 50 minutes. Let stand 15 minutes; cut into wedges. Serve with whipped cream and sliced strawberries.