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Grilled Berries and Pound Cake with Bourbon-Butterscotch Sauce

Photo: Luca Trovato; Styling: Dani Fisher
Prep time 14 mins
Grill time 2 mins
Yield Makes 1 dozen
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

How to Make It

  1. Soak skewers in water 30 minutes. Preheat grill to medium-high heat (350° to 400°).

  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. 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.