Strawberry Shortcake Deep-Dish Skillet Cookie

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.

Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.

Add 1 cup of the white chocolate chips and 3/4 cup chopped frozen pound cake; beat until combined.

Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup white chocolate chips and 1/4 cup chopped frozen pound cake.

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.