Photo: Luca Trovato; Styling: Dani Fisher
Recipe from Coastal Living

Frozen, packaged pound cake works well here; the dense texture cuts evenly and doesn't crumble. Use homemade or deli pound cake if desired, but steer clear of varieties with nuts and chocolate chips, which make skewering tricky.


  • 12 (6-inch) wooden skewers
  • 1/2 cup butter
  • 2/3 cup firmly packed light brown sugar
  • 1/2 cup whipping cream
  • 1 tablespoon bourbon
  • 1 quart strawberries, hulled
  • 1 (10.75- to 16-ounce) pound cake, cut into cubes


Prep Time:
Grill: 2 Minutes

  1. 1. Soak skewers in water 30 minutes. Preheat grill to medium-high heat (350° to 400°).
  2. 2. Heat butter and brown sugar in a small saucepan over medium heat, stirring until well blended. Stir in whipping cream and bourbon. Remove from heat; set aside.
  3. 3. Thread berries and pound cake evenly onto skewers. Place on well-greased grill grates, and grill 1 minute on each side or until cake is lightly toasted. Serve with bourbon-butterscotch sauce.
Julia Rutland,
September 2012