Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup sparkling Moscato wine
– 3 large eggs
– 2 tsp baking powder
– 1/2 tsp salt
– 1 tsp vanilla extract
– 1 cup fresh strawberries, diced
– Powdered sugar for dusting
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– 9-inch round cake pans (2)
– Parchment paper
– Cooling rack
– Sifter
Step-by-Step Instructions
1. Start by preheating your oven to 350°F (175°C) and greasing the two cake pans. I like using parchment paper at the bottom so the cakes pop out effortlessly once baked. In a mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 4-5 minutes with my trusty electric mixer, and the smell of the sugar and butter combined is simply heavenly!
- Next, add the eggs one at a time, making sure each is fully incorporated before adding the next. Pour in the sparkling Moscato wine and vanilla extract, mixing until blended. Don’t be afraid of the fizz; the bubbles just contribute to that airy texture we all love in a cake! In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add this dry mixture to the wet ingredients, stirring gently with a rubber spatula until just combined. Oh, the batter is already smelling delightful, and I can hardly wait to taste it! (See the next page below to continue steps…)