Place strawberries, 2 Tbsp. sugar, orange juice, and orange zest in a bowl and set aside.
In another bowl, whip cream to soft peak.
Add ricotta to different bowl, blend until creamy.
Fold in cream and 1 Tbsp. sugar.
Add extract and whip to firmer peak. Slice pound cake in 1/2 inch slices.
Place one slice on plate per serving. Layer with ricotta and strawberries.
Place final piece of cake on top, garnish with strawberries and mint.