In a small bowl mix the egg whites and vanilla

Cream the butter and sugar on medium speed until light and fluffy ( about 5 minutes). Be sure to scrap down the bowl.

Add the egg whites and vanilla mixture gradually to the butter and sugar. Scrap down the bowl and mix just until combined.

Alternately add the dry ingredients and the Moscato to the butter/sugar/egg mixture, starting and ending with the flour mixture. scrap down bowl after each addition and only mix until combined. DO NOT OVER BEAT. Beating too much after the flour is added will result in a dense and dry cake. Your goal here is to handle the batter as little as possible.

Divide batter into each prepared baking pan and bake for 24 minutes or until cake is slightly golden and center is baked.

Add sugar 1 cup at time starting off on low speed and working your way up to high speed. Scrape down bowl after each addition of sugar. Aerate the sugar by leaving it on high speed to whip for about a minute after each addition of sugar. You will need to leave about a cup or so left in the bag of sugar. Using the entire bag will make your frosting too sweet.

Add Vanilla and a pinch of salt. Scrape down bowl and beat until combined. Stir in strawberry puree and mix with paddle attachment until thoroughly combined. Add milk and stir. If desired consistency has not been reached, add more milk or sugar depending on the results your desire.