Prepare strawberries (ready to cook, e.g. hull, remove woody parts and dirt), quarter large strawberries, halve small ones. Sprinkle with Grand Marnier and cook for half an hour.
Coarsely chop the pistachio nuts.
Melt butter, add sugar and caramelize over medium heat until light brown. Extinguish with orange juice. Simmer gently over low heat until solidified caramel dissolves again. Add lemon flavoring and sauce cream, bring sauce to a boil, then immediately divide evenly into soup plates. Spread the marinated strawberries evenly with the Grand Marnier. Sprinkle with pistachios and serve while still warm.
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