Our delicious Strawberry Souffle has an irresistible pink colour that is simply inviting you to dig in! Simple to make and ready in 30 minutes, these souffles are made with seasonal strawberry puree and egg whites. A perfect dessert for a summer dinner party that is sure to impress your guests! Serve the souffles straight out of the oven, as they will start to deflate quickly!
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The Challenge of Sharing This Strawberry Soufflé Recipe
We made these souffles a number of times but never tried taking photos of them. This time, when we decided to share this simple Strawberry Souffle recipe on the blog, we had a challenge on our hands! How do we take enough photos to show off the height of the souffles before they start deflating?! Well, it was a frantic, but fun experience, to say the least!
When you're cooking for yourself or your guests it is certainly a lot less chaotic. Strawberry souffles are really rather simple to make and they can go straight from the oven onto the table for everyone to dig in. What is more, you can prepare the ramekins and fruit base in advance, so all it takes on the night is to whisk up some egg whites, mix and bake.
What a wonderful and light dessert for summer! If you are ready to try it, let's cook!
Ingredient Notes
You will merely need 5 simple ingredients for this impressive dessert:
- large egg whites: ideally, at room temperature.
- unsalted butter: for greasing.
- caster sugar: also known as superfine sugar.
- fresh strawberries: hulled
- cornflour: also known as corn starch.
Social Media Review
"The joy in the kitchen when these beauties left the oven! These tasted heavenly as well. I cannot recommend this enough."
⭐⭐⭐⭐⭐
Method
Grease 3 ramekins (190ml) with softened butter. Sprinkle generously with caster sugar and roll it around to coat all the sides and the bottom. Tip out any excess. Place ramekins in the fridge to chill.
Place strawberries into a bowl of a food processor (we love Kenwood) and blend until you have a smooth puree. Add 10g of the sugar to the food processor and continue to blend for another 30 seconds.
Scrape the puree out into a small saucepan and put it on low heat.
Mix cornflour with a tablespoon of water in a small bowl and mix to combine. Pour the cornflour mixture into the pureed strawberries. Cook on low heat for 5-8 minutes until it thickens to a jammy consistency. Remove from heat. Weigh out 50g of the strawberry mixture into a medium bowl and leave to cool down.
Preheat the oven to 200° C Fan. Whisk your egg whites with a pinch of salt to soft peaks in a large bowl, then add the remaining sugar (50g) gradually and keep whisking until you arrive at stiff peaks.
Gently fold the egg white mixture into the cooled fruit base in three instalments using a rubber spatula.
Divide mixture into the prepared ramekins up to the rim. Using a dough scraper or a wide-bladed knife, skim the top to create a flat surface. Then clean the edge of the ramekin, making a small groove on the inside edge of each ramekin. Place the souffles on a baking sheet and into the oven for 7-8 minutes. The soufflé mixture will rise tall and the tops will turn golden brown.
Serve fluffy strawberry soufflé immediately with some pouring cream or creme Anglaise (it will start deflating after 2-3 minutes).
More French Dessert Recipes
If you are a fan of French desserts, why not try some of the following:
- Salted Caramel Banana Tarte Tatin with Pecans
- White Chocolate and Cranberry Macarons
- Lavander-Scented Chocolate Souffle
Try Our Best Strawberry Desserts Next Time
Strawberry Souffle
Equipment
- Handheld Mixer or Stand Mixer with Whisk Attachment
- Ramekins (190ml) x3
Ingredients
For Ramekins:
- 10 g (1 tablespoon) butter for greasing
- 2 teaspoon caster sugar
For Souffle:
- 60 g (½ cups) caster sugar
- 80 g (2.82 oz) strawberries hulled
- 10 g (1¼ tablespoon) cornflour
- 2 egg whites room temperature
Instructions
- Grease 3 ramekins (190ml) with soft butter. Sprinkle generously with caster sugar and roll it around to coat all the sides and the bottom. Tip out any excess. Place the prepared ramekins in the fridge to chill.
- Place strawberries into a food processor and blend until you have a smooth puree. Add 10g of the sugar to the food processor and continue to blend for another 30 seconds.
- Scrape the puree out into a small saucepan and put it on low heat.
- Mix cornflour with a tablespoon of water in a small bowl. Pour the cornflour mixture into the strawberry puree. Cook on low heat for 5-8 minutes until it thickens to a jammy consistency. Remove from heat. Weigh out 50g of the strawberry mixture into a large bowl and leave to cool down.
- Preheat the oven to 200° C Fan. Whisk your egg whites, adding the remaining sugar (50g) gradually until you arrive at stiff peaks.
- Gently fold the egg whites into the cooled fruit base in three instalments.
- Spoon the mixture into the prepared ramekins up to the rim. Using a dough scraper or a wide-bladed knife, skim the top to create a flat surface. Then clean the rim of the ramekin. Place the souffles on a baking tray and into the oven for 7-8 minutes.
- Serve immediately with some pouring cream or creme Anglaise!
Nutrition
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