Mix the dry ingredients: In a large bowl, whisk the flour, baking soda, and salt until evenly combined.
Mix the wet ingredients: In another large bowl, mix the egg and sugar until evenly combined. Whisk the oil, buttermilk, vanilla extract, and lemon zest until evenly mixed.
Gradually, add the wet ingredients to the dry ingredients, whisking as you pour just until there are no lumps as best as you can. Try not to overmix.
Toss most of the diced strawberries with flour (reserve about 3 tablespoons for later). Gently, fold in prepared strawberries into the batter.
Pour batter into the prepared pan. Top with the remaining diced strawberries, gently pushing them down into the batter but letting them still be visible. This will make the bread more beautiful.
Bake for about 55-60 minutes, or until a toothpick inserted in the middle comes out clean, and until golden brown. At 40 minutes into baking, cover with foil to prevent it from browning too much. Tip: don't open the oven too many times while baking or the bread will not rise properly.
Let cool slightly and slice. The strawberries inside will look a bit pale, which is normal.
Preheat oven to 350 degrees. In a mixing bowl, combine crushed pretzels, sugar, and melted butter. Press into a lightly greased 9x13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
Make the jello according to package directions. Mix in the fresh strawberries. Let refrigerate for an hour or so to let it partially set.
Beat the cream cheese and sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won't leak through.
Pour the jello over the cream cheese layer and refrigerate for 2-3 hours before serving!
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
Preheat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.
In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.
Using a large spoon, gently fold ingredients just until moist. Do not over mix.
Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.
