Roughly slice strawberries. I sliced mine right into a measuring cup so I could measure as I went along. Add the strawberries to your blender as you run out of room in the measuring cup.
Add the moscato to the blender.
Blend until combined and the strawberries are pureed to the level you like.
Pour into popsicle mold. Note: The strawberry moscato mixture tends to have bubbles/foam on the top, which makes pouring the first popsicle a bit awkward. You may want to spoon the foam off prior to filling the mold, or wait a few minutes until the bubbles/foam goes down by itself.
Drink remaining moscato and dance around your kitchen.
If you're using a popsicle mold with wooden sticks, freeze for 2-3 hours and then add the sticks in at that point. Freeze for at least four more hours, preferably overnight. To easily release popsicles from my mold, I fill the sink with hot water and immerse the frozen part in the water for about 10 seconds. I like to store my popsicles in a large Ziploc.