Puree strawberries in a blender or food processor.

Strain through a sieve.

Save pulp for using in smoothies or for a sauce to serve over ice cream.

In a blender blend together strained strawberry juice, powdered sugar and strawberry moscato until smooth.

Chill in the refrigerator for a half hour to an hour.

Pour the strawberry mixture evenly among 4 champagne flute glasses.

Top each with 1/2 c. champagne or prosseco.

Serve with chocolates and dainty cookies.