Strawberry Moscato Cake with Cream Cheese Buttercream Frosting is a sensational, moist strawberry cake soaked in sweet Moscato and finished with a rich cream cheese buttercream. This cake feels special from the first slice. The layers are tender with a soft pink hue, filled with fresh strawberries and a smooth, lightly tangy frosting that balances the sweetness. The Moscato brings a gentle fruitiness that enhances the strawberry flavor without overpowering it, making each bite elegant and approachable. It’s a beautiful dessert for celebrations, date nights, or any occasion when you want a homemade cake that looks bakery-worthy.

Why You’ll Love This Recipe

This recipe balances fruit, creaminess, and gentle sweetness. The Strawberry Moscato twist sets it apart from a typical strawberry cake, while the cream cheese buttercream adds richness without heaviness. The layers stay moist, the frosting spreads smoothly, and the finished cake looks impressive without advanced decorating skills. It also stores well and can be made ahead, which makes it ideal for holidays, birthdays, and special gatherings. If you want a dessert that feels like it came from a bakery but is simple enough to make at home, this cake delivers.

FAQ

Can I taste the Moscato in the cake?
The Moscato provides a light, fruity sweetness rather than a pronounced wine flavor. It boosts the strawberry notes without tasting alcoholic.

Can I substitute another wine?
Yes. A pink Moscato, white Moscato, or a sweet rosé will work. Choose a sweeter wine for best results.

Can this cake be made alcohol-free?
Absolutely. Replace the Moscato with strawberry juice, white grape juice, or milk. The cake will still be flavorful.

Do I need fresh strawberries, or can I use frozen?
Fresh strawberries are best for flavor and texture. If using frozen berries, thaw and drain them thoroughly to avoid extra moisture.

How far in advance can I make this cake?
Bake the layers a day ahead, wrap them tightly, and frost the cake the next day. Assembled, the cake keeps in the refrigerator for up to 3 days.

Does this cake need to be refrigerated?
Yes. Because the frosting contains cream cheese, store the cake in the refrigerator. For the best texture, let slices sit at room temperature for about 20 minutes before serving.

What occasions is this cake best for?
This cake is perfect for Valentine’s Day, bridal showers, birthdays, spring gatherings, or any time you want a pretty, crowd-pleasing dessert.

If you follow this blog, you’ll know I have many homemade layered cakes that have become favorites for potlucks, bake sales, and parties. These cakes are designed to impress while remaining achievable at home.

Use the blog search to find more cake recipes and inspiration.

Storage and Make Ahead Tips

This cake stores well and is a good option for entertaining. Because of the cream cheese buttercream, refrigerate the cake in a loosely covered container or an airtight cake carrier for up to 3 days. If you bake layers ahead, cool them completely, wrap each layer tightly in plastic wrap, and store at room temperature overnight or in the refrigerator. Frost the cake the day you plan to serve it for the best appearance and texture.

Before serving, let the cake sit at room temperature for 20 to 30 minutes so the frosting softens and the flavors come through.

Beginner Mistakes to Avoid

Avoid overbaking the cake layers; remove them when a toothpick shows a few moist crumbs for a soft, tender crumb. Do not frost warm layers, as the cream cheese buttercream can melt and slide—ensure cakes are fully cooled. Drain very juicy strawberries well before layering to prevent sogginess or slipping. Finally, don’t overmix the batter: mix until just combined to keep the cake light and fluffy.

Using a favorite dessert wine like Moscato in cakes adds moisture and bright flavor. I enjoy this cake with a glass of Moscato, and it’s become a go-to for special occasions.

Adding Moscato to the batter and brushing the layers afterward creates a subtly boozy sweetness that pairs beautifully with fresh strawberries and the tangy cream cheese frosting.

I store finished cakes in airtight containers in the fridge. For best quality, eat within 3–5 days refrigerated; if left at room temperature (briefly), consume within 1–2 days.

Personal Kitchen Notes

This cake is one I save for moments that feel a little special. It’s often admired before it’s sliced, and it rarely lasts long. The balance of creamy frosting and subtle fruitiness is a crowd-pleaser. I’ve made it for celebrations and casual family gatherings alike—each time it proves that homemade desserts are worth the effort. It’s pretty, comforting, and tastes like a bakery cake made in your own kitchen.

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Strawberry Moscato Cake with Cream Cheese Buttercream Frosting

Ingredients

Makes 1 9 inch 3 layer cake

Cake Ingredients:

• 4 large eggs
• 1 1/2 C strawberry puree
• 1 tsp pure vanilla extract
• 2 tsp strawberry extract
• 1/2 cup Moscato
• 2 to 3 drops pink gel food coloring
• 3 C cake flour
• 1 3/4 C sugar
• 1 tbsp plus 1/2 tsp baking powder
• 1 tsp kosher salt
• 1/4 C canola oil
• 1/2 C unsalted sweet cream butter
• 10 large strawberries, thinly sliced for layers
• 1/2 cup Moscato, reserved for brushing after baking

Cream Cheese Buttercream Frosting ingredients

• 3 – 8 oz cream cheese, softened
• 3/4 C unsalted sweet cream butter, softened
• 6 C powdered sugar
• 4 tsp vanilla extract
• 5-7 TBSP heavy whipping cream

Instructions

Strawberry Moscato Cake directions

• Preheat oven to 350°F (175°C). Spray three 9-inch cake pans with nonstick spray and set aside.
• In a bowl whisk together the eggs, strawberry puree, 1/2 cup Moscato, vanilla, strawberry extract, and pink food coloring until combined.
• In the mixer bowl, combine the cake flour, sugar, baking powder, and salt.
• Slowly beat in the butter and canola oil until the mixture resembles coarse sand.
• Gradually add the egg-strawberry mixture and beat until combined. The batter will be thick and fluffy.
• Divide the batter evenly among the prepared pans.
• Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pans 10 minutes, then turn out to cool completely.
• Once cooled, drizzle the reserved 1/2 cup Moscato evenly over the layers (use more if desired) and allow it to absorb.

Frosting Directions:

• Using a stand mixer, beat the softened cream cheese and butter until smooth. Add vanilla, powdered sugar, and heavy cream, then beat until the frosting is creamy and holds stiff peaks.

Assembling the cake:

• Level the domes from the cake layers with a cake leveler if needed.
• Place one layer on a cake board, spread about 1 cup frosting in the center, and smooth to the edges with an angled spatula.
• Layer a portion of the thinly sliced strawberries over the frosting, then top with the next cake layer and repeat.
• Reserve about 1 cup of frosting in a piping bag. Use the remaining frosting to cover the top and sides of the cake, smoothing with an angled spatula.
• Pipe dollops of the reserved frosting around the top edge and place sliced strawberries on each dollop. Chill the cake before serving if desired, then let slices come to room temperature for 20 minutes before serving.
• Enjoy!

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