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Strawberry Pink Moscato Cake

A delicious, sweet dessert made with Moscato infused strawberries and a sweet strawberry icing.
Course Dessert
Cuisine American
Keyword Strawberry Pink Moscato Cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Author I Heart Recipes


  • 15.25 oz Pillsbury Strawberry Cake Mix
  • 1 cup Moscato
  • 1/2 cup canola oil
  • 3 medium eggs

Moscato Frosting

  • 2 cup butter unsalted
  • 8 cups powdered sugar
  • 6-8 tbsp pink moscato
  • 2 tsp vanilla

You will also need

  • 1 1/2 lb fresh strawberries
  • 10 oz candy melts
  • 2/3 cup pink moscato
  • strawberry infusers


  • Sprinkle the cake mix into a large mixing bowl, then whisk until lump free.
  • Add in the oil, eggs, and moscato. Then mix until the batter is nice and smooth.
  • Next spray two 9 inch cake pans with baking spray, OR lightly grease and flour them.
  • Pour the cake batter into each pan evenly.
  • Bake the cakes on 350 F for 30-40 minutes (depending on YOUR oven).
  • Remove the cakes from the oven, and let sit in the pans for 5 minutes before transferring to a cooling rack.
  • While the cakes are cooling make the frosting.
  • Combine the butter, sugar, moscato, and vanilla in a large mixing bowl, and mix until cream. Set to the side.
  • Now melt down the candy melts, and coat the strawberries. Also infuse with the moscato (watch my video tutorial!).
  • Once the cakes are cool, frost them, and place the strawberries on top.
  • Let the cake sit for at least 20 minutes before serving.
  • Enjoy!