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Fresh Strawberry Souffles

Fresh Strawberry Souffle
There are plenty of ways to enjoy fresh summer strawberries. You can stuff them into a shortcake or pile them up into a pie, as well as add them to cereal and toss them into a salad. Shortcakes are probably my favorite strawberry dessert, but I’ve recently added a new recipe to my list of strawberry dessert options: a strawberry souffle.

This light, fluffy Strawberry Souffle is made with just a few ingredients – and fresh strawberries make up the bulk of it. Whole berries are pureed with some sugar, cornstarch and a very small amount of lemon or lime juice (which just brightens up the berries a tiny bit). Egg whites are beaten to stiff peaks with a little bit of sugar and are then folded into the puree. Everything is divided up into ramekins and baked. The souffle has a beautiful pink color (the darker your berries, the darker the souffle), a not-too-sweet strawberry flavor and an airy texture that reminds me of Strawberry Chiffon Cake. As an added bonus, this dessert is so light that it is fat free, so you’ll never feel guilty about ending a meal with it.

The souffle will rise up quite high in the oven and, like most souffles, will sink down as it cools. That said, it is pretty structurally sound for a souffle and will retain its shape very well for quite a while, even after it has cooled. This means that you can serve the souffles hot or warm, and you don’t need to feel any pressure about getting the dessert to the table the instant it comes out of the oven.

This recipe is best made with fresh strawberries, although if you defrost and drain frozen berries before using them, they will work in the recipe. I have to admit, though, that I put this solidly in the summertime dessert category and make it only when I have good, fresh strawberries available. I serve this plain or with a little bit of whipped cream. One way to make it a little more decadent – and to add a fancy finish to impress dinner guests with – is to drizzle it with melted chocolate or fudge sauce before serving, too.

Strawberry Souffle innards

Fresh Strawberry Souffles
12 oz trimmed, fresh strawberries
2 tsp lemon or lime juice (optional)
1/2 cup sugar, divided
1 tbsp cornstarch
4 large egg whites, room temperature
pinch salt

Preheat oven to 400F. Butter and sugar six 8-oz ramekins (or four 8-oz ramekins).
In the bowl of a food processor, combine strawberries, lemon/lime juice, 1/4 cup sugar and cornstarch. Whizz until mixture is very smooth.
In a large bowl, beat egg whites to soft peaks. Gradually blend in the remaining 1/4 cup sugar and a pinch of salt and continue beating to stiff peaks. Whisk 1/3 of strawberry mixture into the egg whites. Gradually fold in remaining strawberry puree until everything is evenly combined.
Fill all ramekins to the top and level with the back of a butter knife. There may be some batter left over (just discard remaining batter unless you have enough to fill an additional ramekin).
Bake for 14-17 minutes, until the tops of the souffles are golden brown.
Remove from oven and serve immediately. Souffles are still good at room temperature, but they will sink down a bit as they cool.

Makes 6.

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  • Blog is the New Black
    June 15, 2011

    Can’t wait to try this!!!! 🙂

  • Bex
    June 15, 2011

    Wow that looks so delicious! I never had souffle before, I always wondered what it was. Thank you for this article.

  • Erin
    June 15, 2011

    So pretty and so very pink. How could I resist?!

  • Ohh how do you get it to sit SO perfectly Nicole?! It looks magnificent!!

  • DessertForTwo
    June 15, 2011

    I love how few ingredients this has. It’s a weeknight dessert 🙂

  • Lauren at Keep It Sweet
    June 15, 2011

    Just a few nights ago I had a couple bites of a strawberry souffle with dinner and it was delicious! I
    m saving this recipe to hopefully make soon!

  • Caley
    June 15, 2011

    Beautiful! I’ve heard flour works instead of cornstarch…is that true?

  • LimeCake
    June 16, 2011

    That is just the most perfectly risen souffle! It looks so delicious!

  • katescakesandbakes
    June 16, 2011

    This does indeed look the most perfect souffle and the most perfect summer dessert- a real treat!

  • d.liff @ yelleBELLYboo
    June 16, 2011

    YUMYUMYUM. These looks seriously delicious and such a different way to use Strawberries. Was it difficult to get the souffle so perfect? I probably should get an oven thermometer before attempting!!

  • Erin
    June 16, 2011

    I’ve never made souffles before, but I might have to try it now after seeing this. I love strawberries!

  • Jessica
    June 16, 2011

    This looks so delicious – I can’t wait to go berry picking again and try it out. Gorgeous photos!

  • Jason
    June 25, 2011

    Would raspberries work with this recipe?

  • Nicole
    June 25, 2011

    Jason – Raspberries will work, but I would recommend straining the puree to remove some of the seeds, as raspberry seeds seem to be a bit more noticeable than strawberry seeds.

  • Lauren
    May 18, 2012

    This recipe is wonderful! It was so simple to make, and the souffle was so light and refreshing. My brother kept on asking, “Are you sure this is healthy?”

  • Andrea
    August 20, 2012

    Is there a way to use strawberry jam or some other substitute rather than actual strawberries ?

  • Ruth
    February 26, 2013

    Will this work with cherries?

  • Sherry in Union, KY
    June 23, 2013

    I made these today and they turned out perfectly. Talk about a piece of heaven. Thanks so much for the outstanding recipe!

  • Margaret
    August 8, 2013

    I’d REALLY like to try this! However, I noticed that the instructions don’t mention where one would put in the lemon or lime juice, if one would choose to do so. Could someone perhaps shed some light? (Or can it just go in whenever?)

  • Nicole
    August 9, 2013

    Margaret – You add it in along with the strawberries and sugar. I’ve fixed that in the recipe. Thanks!

  • Amy
    March 3, 2014

    This looks amazing! Twelve ounces of strawberries–for those of us who don’t have a kitchen scale, approximately how much is that in cups? Thank you!

  • Nicole
    March 4, 2014

    Amy – It is about 3 cups. And keep an eye on your strawberry packaging, since 12 ounces is a very common size for them to be sold in and then you don’t need to weigh or measure anything!

  • Ania
    January 6, 2015

    Hi, thank you so much for the recipe. I want to make this as a cake, by doubling the ingredients and baking in a 2qt ceramic round baking dish. Do you think it would work?

  • Nicole
    January 6, 2015

    Ania – Yes, you can bake this in a larger dish. The baking time will be more than doubled, though, so keep an eye on it in the oven!

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