Ricotta-Orange Pound Cake with Prosecco Strawberries – Suisun Valley

Ingredients

• 1 ½ sticks unsalted butter (at room temp, plus more for greasing)
• 1 ½ cups cake flour
• 2 ½ tsp baking powder
• 1 tsp kosher salt
• 1 ½ cups fresh ricotta cheese
• 1 ½ cups plus 2 Tbsp granulated sugar
• 3 large eggs
• 2 Tbsp amaretto liqueur
• 1 tsp pure vanilla extract
• 1 tsp finely grated orange zest
• 1 lb strawberries (hulled and quartered)
• 2 Tbsp Prosecco
• confectioners’ sugar (for dusting)
• Lightly sweetened whipped cream (for serving)