Add preserve ingredients to a small saucepan and place on a high heat.

Lower heat when ingredients begin to rumble and stir until hot and flavors combined.

Remove from heat and set aside to cool.

Place pureed fruit back onto medium heat and allow to reduce by 1/3 while stirring.

Skim any residue from top of fruit and set aside to cool.

Once preserve is approx. room temperature, begin preparing the pound cake.

Coat loaf pan with butter then sprinkle with flour and tap the loaf pan until all sides are coated with flour, then set aside.

Whisk eggs and vanilla extract together then set aside.

With a hand held mixer, cream butter and sugar until combined.

Add sour cream and fold in until combined.

Combine flour, baking soda and salt, then add half to bowl using a sieve.

Add half of the whisked eggs and then fold in until completely combined.

Sieve in remainder of flour mixture and add the balance of the eggs, then fold in until completely combined.

Place 1 cup of cake batter in a bowl and add 1/4 cup of strawberry preserve and fold until combined.

Add half of the plain cake batter into the bottom of the loaf pan, then tap on the counter to create a level layer.

Add another layer using the cake batter mixed with preserve, then finish off with the balance of the plain cake batter.

Run a toothpick or skewer lengthways up and down through all the layers of cake batter.

Place loaf tin in a preheated oven at 340 and cook for approx. one hour or as soon as you are able to prick with a toothpick and it come out clean.