Moscato Strawberry Shortcake

Moscato Strawberry Shortcake

What's better than a glass of bubbles and a slice of cake?

Delicately balancing the sweet essence of ripe strawberries with the subtle sophistication of Moscato wine, this recipe promises a dessert worthy of devouring.



  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Moscato wine
  • 1 cup sliced fresh strawberries
  • Whipped cream
  • Strawberry jam


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually mix in the dry ingredients until just combined.
  6. Gently fold in the Moscato wine until smooth.
  7. Pour the batter into the prepared cake pan and spread it out evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  10. Once cooled, slice the cake in half horizontally.
  11. On the top of the bottom half of the cake, gently spread the jam and then cream.
  12. Place the top half onto the bottom half.
  13. Top with the remaining cream and sliced strawberries. 
  14. Serve and enjoy!
Back to blog