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Strawberry Shortcake Deep-Dish Skillet Cookie

Photo: Alison Miksch

Active time 15 mins
Total time 1 hr, 20 mins

Serves 8 to 10

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.


  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (4 oz.) salted butter, softened
  • 1 large egg
  • 1/4 cup whole milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups (about 9 oz.) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 1/2 cups white chocolate chips, divided
  • 1 cup chopped frozen pound cake, divided
  • Whipped cream
  • Sliced strawberries

How to Make It

  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.