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.