Warm a dry skillet over medium heat and toast the pound cake cubes for about 1 minute per side, just until the edges turn lightly golden and feel slightly firm.

Let the toasted cubes cool for 5 minutes before skewering, so they hold together.

Thread strawberry halves and cake cubes onto each skewer, alternating pieces, 4 to 5 pieces per skewer.

Lay the finished skewers on a flat tray lined with parchment.

Drizzle the melted white chocolate back and forth over the skewers using a spoon.

Let the drizzle set for about 5 minutes, until it no longer looks wet, before moving the skewers.