Strawberry Loaf - cooking recipe

Ingredients

2 Tbsp. sugar
1/4 c. water
1 1/2 tsp. cherry brandy
2 Tbsp. apricot jam or preserves
1/4 tsp. strawberry extract
1/8 tsp. red food coloring
1 (10 3/4 oz.) pound cake
1 pt. strawberries
1 1/2 c. heavy cream, divided
2 Tbsp. confectioners sugar
1 Tbsp. chopped pistachio nuts

Preparation

Combine sugar and water.
Bring to a boil.
Cool.
Add cherry brandy.
Set aside.
Heat jam until melted.
(If preserves are used, force through sieve.)
Add strawberry extract and food coloring.
Set aside.
Cut pound cake horizontally into 3 even pieces.
Wash, dry and cap strawberries.
Reserve 6. Slice remaining berries.
Whip 1/2 of the cream and fold berries into it. Place bottom slice of cake on a serving plate.
Brush with cherry brandy syrup.
Spread half of berries-cream mixture on cake and top with a second slice of cake.
Add remaining slice of cake and brush with remaining syrup.
Beat the remaining cup of heavy cream with confectioners sugar until stiff.