Preheat the oven to 350 degrees. 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 ½ sticks of butter and the 1 ½ cups of the sugar at medium speed until smooth. Beat the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.
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.
In a bowl, toss the strawberries with the Prosecco and remaining 2 Tbsp of sugar and let stand at room temperature until juicy, about 30 min.
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
In a deep heavy saucepan combine the brown sugar, maple syrup, and cream and cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved.
Bring the mixture to a boil and boil it, undisturbed, until a candy thermometer registers 250 degrees F.
Remove the pan from the heat, add the butter, and swirl the pan gently until the butter is melted. Let the maple caramel cool for 5 minutes.
Push a wooden skewer or chopstick through the length of each apple and holding the apples by the skewers dip the apples 1 at a time in the maple caramel, coating them well and letting the excess drip off.
Put the apples on buttered baking sheets until the maple caramel is cool and firm. Serve the apples immediately.