If you’re using a barbecue, light it about 30 minutes before you plan to start cooking so that the charcoal has time to become cooking-ready. Otherwise, pre-heat your oven grill. To make the glaze, put the butter into a small pan over a medium-low heat; when melted, take the pan off the heat and whisk in the other glaze ingredients until the sugar has mostly dissolved. Next, assemble your skewers by threading them evenly with cake cubes and strawberries – don’t cram them together too tightly, and leave some space at each end of the skewer. Brush the cake cubes lightly all over with the glaze (you can use it on the strawberries, too, if you like), then place the skewers on the prepared BBQ grill, or put them under the grill in the oven, and get a large serving platter ready. 

Cook for 2-4 minutes per side, watching carefully and turning regularly for even cooking; the cake should caramelise and become golden brown, with nice grill marks and crispy edges, and the strawberries will soften and take on a slight char. The total grilling time will be about 6-10 minutes. When the sewers are ready, transfer them to the serving platter and serve with a big bowl of clotted cream on the side.