Light as air and delicately flavored with fresh strawberries, this Strawberry Soufflé is an elegant dessert that’s as delightful to eat as it is to behold. Its vibrant pink hue and gently puffed top make it the perfect finish to a romantic dinner, festive occasion, or spring celebration. Each spoonful offers a melt-in-your-mouth texture and bright berry taste.
Why You’ll Love This Recipe
This soufflé is a beautiful fusion of simplicity and sophistication. It showcases the natural sweetness of strawberries without being overly rich, making it a lighter alternative to heavier desserts. Despite its refined presentation, the method is approachable and rewarding. With minimal ingredients and careful folding, you’ll have an impressive dessert that rises to the occasion—both literally and figuratively.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- fresh strawberries, hulled
- granulated sugar (divided use)
- lemon juice
- cornstarch
- egg whites, at room temperature
- butter and sugar (for coating ramekins)
Directions
- Preheat oven to 375°F (190°C). Butter four ramekins thoroughly and dust the insides with sugar, tapping out any excess. Set aside.
- Blend strawberries with 2 tablespoons of sugar and lemon juice until smooth. Pass the purée through a fine mesh sieve to remove seeds for a silky texture.
- Pour the purée into a small saucepan and stir in the cornstarch. Cook over low heat for 1–2 minutes until just thickened. Remove from heat and let the mixture cool completely.
- In a clean mixing bowl, beat egg whites with an electric mixer until soft peaks form. Slowly add the remaining 1/4 cup sugar and continue beating until glossy stiff peaks form.
- Gently fold the cooled strawberry mixture into the meringue in two or three additions, folding just until combined and fluffy. Take care not to deflate the meringue.
- Spoon the mixture evenly into the prepared ramekins, smoothing the tops with a spatula or back of a spoon.
- Run your thumb around the inside rim of each ramekin to help the soufflés rise evenly while baking.
- Place ramekins on a baking sheet and bake for 12–14 minutes, or until risen and set but still slightly jiggly in the center.
- Serve immediately, as soufflés begin to deflate shortly after coming out of the oven.
Servings and timing
- Prep Time: 20 minutes
- Baking Time: 14 minutes
- Total Time: 34 minutes
- Servings: 4 soufflés
- Calories: Approximately 110 kcal per serving
Variations
- Berry Blend: Substitute half the strawberries with raspberries or blueberries for a mixed berry flavor.
- Chocolate Twist: Add 1 tablespoon of finely grated white chocolate to the purée before cooking.
- Citrus Touch: Use orange juice instead of lemon for a warmer citrus note.
- Almond Accent: Add a drop of almond extract to the purée for a complementary nutty undertone.
- Sugar-Free Option: Replace sugar with a granulated sugar substitute for a lower-carb version.
Storage/Reheating
Soufflés are best enjoyed fresh from the oven. However, if necessary, you can refrigerate unbaked soufflé mixture in prepared ramekins for up to 2 hours before baking. Fully baked soufflés do not store well as they deflate quickly. Leftovers can be covered and refrigerated but are best enjoyed within a few hours.
FAQs
Can I use frozen strawberries?
Yes, thaw them completely and drain any excess liquid before blending.
How do I prevent my soufflé from collapsing?
Avoid overmixing the meringue and serve immediately after baking. Running a thumb around the ramekin’s edge helps them rise evenly.
Can I make these ahead of time?
You can prepare and refrigerate the filled ramekins for up to 2 hours before baking, but soufflés are best served fresh.
Do I need to strain the purée?
Straining removes seeds and ensures a smooth texture, which is highly recommended for the best result.
Can I use a hand whisk instead of an electric mixer?
Yes, though it will take significantly longer and require more effort to reach stiff peaks.
Can I double the recipe?
Yes, but work in batches so the meringue doesn’t deflate before baking.
Are soufflés gluten-free?
Yes, this strawberry soufflé is naturally gluten-free, as it contains no flour.
Can I use ramekins of a different size?
Yes, but adjust baking time accordingly. Smaller ramekins may need less time, and larger ones may need more.
How do I know when it’s done?
The soufflé should be puffed and lightly golden on top, with a slight jiggle in the center.
What can I serve with strawberry soufflé?
A dusting of powdered sugar, a dollop of whipped cream, or a spoonful of berry compote makes a lovely addition.
Conclusion
Strawberry Soufflé is a light and enchanting dessert that brings a sense of occasion to any meal. With its airy texture, fresh fruit flavor, and elegant presentation, it’s a dish that’s as satisfying to make as it is to serve. Whether for a romantic evening or springtime brunch, this soufflé offers a delightful way to end your culinary experience on a high note.
Strawberry Soufflé
- Total Time: 34 minutes
- Yield: 4 soufflés 1x
- Diet: Low Calorie
Description
A light and airy strawberry soufflé made with fresh berry purée and fluffy meringue. Baked to perfection with a delicate rise and served straight from the oven, this elegant dessert is a beautiful and delicious way to impress.
Ingredients
- 1 1/2 cups fresh strawberries, hulled
- 2 tbsp granulated sugar (for purée)
- 1 tsp lemon juice
- 2 tsp cornstarch
- 3 egg whites, room temperature
- 1/4 cup granulated sugar (for meringue)
- Butter and sugar for coating ramekins
Instructions
- Preheat oven to 375°F (190°C). Butter 4 ramekins and dust with sugar, tapping out the excess.
- Blend strawberries with 2 tbsp sugar and lemon juice until smooth. Strain through a fine mesh sieve to remove seeds.
- Transfer purée to a saucepan over low heat, stir in cornstarch, and cook for 1–2 minutes until thickened. Let cool completely.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and continue beating until glossy stiff peaks form.
- Gently fold the cooled strawberry mixture into the meringue in batches, being careful not to deflate.
- Spoon the mixture into the prepared ramekins, smoothing the tops. Run your thumb around the edge to help the soufflés rise evenly.
- Bake for 12–14 minutes or until puffed and set. Serve immediately for best presentation and texture.
Notes
- Use room temperature egg whites for better volume in meringue.
- Serve soufflés immediately as they begin to deflate after baking.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream for extra flair.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 soufflé
- Calories: 110
- Sugar: 15g
- Sodium: 45mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg