Ricotta-Orange Pound Cake with Prosecco Strawberries

1. Preheat the oven to 350°F. Butter a deep, 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla, and orange zest. Beat in the dry ingredients in three batches just until incorporated.

2. Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes; unmold and let cool completely.

3. In a bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.

4. Dust the pound cake with confectioners' sugar. Cut into wedges and serve with the strawberries and whipped cream.

Make ahead

The cake can be stored in an airtight container for up to 3 days.