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
How to Make It
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.
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