Ricotta-Orange Pound Cake with Prosecco Strawberries

foodandwine.com

Sara H

1 ½ sticks unsalted butter, at room temperature, plus more for greasing

1 ½ cups cake flour

2 ½ teaspoons baking powder

1 teaspoon kosher salt

1 ½ cups fresh ricotta cheese

1 ½ cups plus 2 tablespoons granulated sugar

3 large eggs

2 tablespoons amaretto liqueur

1 teaspoon pure vanilla extract

1 teaspoon finely grated orange zest

1 pound strawberries, hulled and quartered

2 tablespoons Prosecco

Confectioners' sugar, for dusting

Lightly sweetened whipped cream, for serving

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