Strawberry Soufflés with Fresh Strawberries
Today, I’m bringing these light-as-air Strawberry Soufflés with Fresh Strawberries to a virtual baby shower! Along with some fabulous bloggers, we’re celebrating all things PINK!
Even if you think Soufflé Recipes are daunting, give this one a try! Scroll down for all my tips for making this elegant dessert.
Why You Must Make
- There are less than 10 ingredients.
- Besides the delicious recipe, I’ll provide you with some soufflé making tips to help your first and subsequent attempts successful. Make sure to watch the video in the recipe card below to show you exactly how to make these.
- These soufflés are light and fluffy, so they’re perfect after a heavy meal.
- Plus, this is a relatively healthy dessert. With a sweetened fruit puree and whipped egg whites as ingredients, you actually get some nutritional benefits from these babies! And the flavor is simply divine.
Ingredient Notes
- Kitchen Staples – Butter, Sugar
- Fresh Strawberries – Half are pureed for the soufflé, half are sliced to garnish. When selecting your berries, make sure they are glossy, red without white, green, soft, or moldy spots, and fragrant.
- Fresh Lemon Juice – Avoid bottled juice off the shelf as it’s not as tasty as freshly squeezed lemon juice.
- Cornstarch – Helps stabilize the egg whites.
- Egg Whites – Separate the eggs when cold as the yolk is less likely to break. Beat when the whites are at room temperature for the best volume. Make sure your egg whites don’t get contaminated with grease, oil, or egg yolk as any fat will prevent them from whipping properly.
- Grand Marnier – An optional ingredient. Alcohol is a flavor enhancer like salt, plus it’s a nice way to add a touch of orange flavor to the soufflés.
Recipe Tips
- Use a straight-sided, oven-safe dish. It doesn’t need to be a “soufflé” dish. Just be mindful of the shape of your container. I used (affiliate link) 8 ounce porcelain ramekins.
- PRO-Tip: Butter the dishes, then dust them with sugar. This will help with a better height for these souffles as the batter will have the sugar to hold onto as it rises.
- PRO-Tip: Run your finger around the edge of each soufflé before baking. This little trench in the batter will also help create a higher result.
- PRO-Tip: Make sure your mixing bowl is free from any oil or grease. Your egg whites will not whip properly if exposed to oils.
- Slightly older eggs will make the fluffiest whipped egg whites!
- Don’t overbeat your egg whites. You want firm peaks, but they should not be dry.
- PRO-Tip: You’ll know you have firm peaks when lifting the beaters from the bowl and the peak that forms keeps its shape.
- Don’t overfold your puree into the egg whites as you will deflate your batter.
- Supposedly, you can freeze unbaked soufflés for up to a month. Wrap them well, defrost for 30 minutes at room temperature, and double the baking time. I have not tested this.
- PRO-Tip: Since these berry souffles deflate within minutes after coming out of the oven, you’ll want to bake just before serving.
- Make it an interactive dessert by having guests join you in the kitchen while you’re prepping. What fun to watch these poof up in the oven!
- Note: You may have heard that you should not open or slam the oven door while souffles are baking. Apparently, this is just an old wive’s tale. But to keep the oven temperature stable, it’s best to use the oven light to peer in the oven instead of opening the door.
Frequently Asked Questions
A soufflé can fall if the egg whites aren’t beaten long enough or if they’re beaten too long. They should reach firm peaks so make sure they go just beyond soft peaks and keep their shape when the beaters are lifted. If they’re under-beaten, you’ll see the peaks retreat back into the bowl instead of keeping their shape.
Also, if the door of your oven is opened frequently during the baking process, the influx of cold air can also prevent your soufflé from setting properly.
Yes, you can make them up to 2 days ahead of time. Prep the ramekins, add the souffle batter, cover, and refrigerate. You will need to bake them an extra minute or two since you’ll place them into the oven when they’re cold.
Soufflés are quite impressive without garnishing, but fruit or fruit sauces with a sprig of mint can be used to enhance their appearance. Pass a complimentary sauce when serving or place some sliced fruit on the plate holding the warm soufflé.
You May Also Like:
- Strawberry Brownies
- French Strawberry Shortcakes
- Mile High Strawberry Pie
- Strawberry Shortcake with White Chocolate Whipped Cream
- Strawberry Cream Pie
- More of my Best Dessert Recipes
- Plus, check out these Individual Raspberry Soufflés
Strawberry Soufflés with Fresh Strawberries Recipe
Lovely souffles made with fresh strawberries. Adapted from Bon Appétit.
Ingredients
- Butter, to grease ramekins
- 24 ounces fresh strawberries, divided
- 2 teaspoons fresh lemon juice
- 11 tablespoons sugar, divided, plus more to dust ramekins
- 1 tablespoon cornstarch
- 4 egg whites
- 1 teaspoon Grand Marnier, optional
Instructions
- Butter six 8-ounce ramekins and dust with sugar. Set aside.
- Preheat oven to 400º. Set ramekins on a baking sheet.
- Coarsely puree half the berries with 6 tablespoons of sugar, lemon juice and cornstarch. Pour into a small saucepan and cook on medium till puree boils and thickens. Cool completely.
- Slice the remaining berries and add 2 tablespoons of sugar and 1 teaspoon of Grand Marnier. Mix and taste for sweetness. Add more sugar if needed. Set aside.
- Beat egg whites till foamy.
- Slowly add in the remaining 3 tablespoons of sugar and whip till stiff peaks form.
- Slowly fold puree into egg whites, one-third at a time.
- Divide between the six ramekins and smooth tops with an offset spatula. Run a finger around the perimeter of each soufflé to make a slight indentation in the soufflé.
- Slide the tray of ramekins into the oven and bake for 14-17 minutes or till soufflés are puffed and golden.
- Serve immediately with sliced berries.
Nutrition Information:
Yield:
6Serving Size:
1 souffleAmount Per Serving: Calories: 159Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 53mgCarbohydrates: 33gFiber: 2gSugar: 29gProtein: 3g
Pink Dishes for a Virtual Baby Shower!
Meet our guest of honor: Katherine! Katherine blogs over at Love In My Oven and is the proud momma to two boys and a soon-to-arrive baby girl!!
You don’t need to know Katherine to join in the fun, just enjoy all of the pink-themed recipes the bloggers are bringing to the party! Scroll down to see what the bloggers are sharing, and click on the links to hop over to their blogs to check their recipes out. And definitely try these light-as-air strawberry souffles!!
7-UP RASPBERRY PINK PUNCH from Kelly Lynn’s Sweets and Treats
YUM YUM SHRIMP WONTON CUPS from Give it Some Thyme
ROASTED BEET AND GOAT CHEESE PASTA from Robust Recipes
ROASTED BEET AND WHITE BEAN HUMMUS from Crumb Top Baking
IT’S A GIRL BABY SHOWER CAKE from The Sugar Coated Cottage
MELTING MOMENTS COOKIES WITH RASPBERRY BUTTERCREAM from Sugar Salt Magic
STRAWBERRY MOUSSE CUPS from The Beach House Kitchen
ROSE RASPBERRY LYCHEE CUPCAKES from Sift & Simmer
VANILLA GLAZED BAKED DONUTS from Girl Heart Food
PRETTY IN PINK PARFAITS from Six Snippets
STRAWBERRY CREAM PUFFS from The Itsy-Bitsy Kitchen
STRAWBERRY SCONES from 31 Daily
STRAWBERRY LEMONADE CUPCAKES from Nourish and Fete
VANILLA DONUTS WITH PINK GLAZE from Sweet Little Baker
STRAWBERRY SOUFFLÉS WITH FRESH STRAWBERRIES from That Skinny Chick Can Bake
NO CHURN STRAWBERRY SHORT CAKE ICE CREAM from The Baking Chocolatess
Thanks for joining the party and I hope you enjoyed all of these fun recipes! Follow my Delectable Desserts Pinterest Board for more amazing desserts!
48 Comments on “Strawberry Soufflés with Fresh Strawberries”
I love making soufflés but had never made a strawberry one. These were really easy to make, and my guests all loved it.
What a pretty soufflé! Strawberries are one of my favorite fruits in desserts and this one shines! I’m bookmarking for summer when strawberries (around here) are at their best. 🙂 ~Valentina
Why on earth do you turn the oven on first when there is all that work to do before they are even ready to cook?
It all depends on how long it takes you to make the souffles and how long it takes your oven to preheat. I like to make sure it’s ready to go…but you can certainly wait!
Hi Liz, I have two questions. Could I make this in one larger dish with straight sides and I gues extend the baking time? Also, the strawberries are still looking not great so how would it be to use thawed frozen berries.
Hi, Elaine! Yes, you can make it in a larger souffle dish. I’d guess it would take 25-30 minutes, but watch to make sure the edges are set and the middle barely jiggles when you tap the sides before you pull it out of the oven. I’d worry that the defrosted berries might add too much liquid to the batter, but they could work if you drain them well and pat them dry. Hope that helps!!
Liz, I would be all over these strawberry soufflés. Strawberries are just coming into season here in North Florida.
Velva
Aww… Congratulations to Katherine! What a gorgeous souffle! Like your addition of the Grand Marnier. Strawberry season is on the horizon. Bookmarking this recipe for later.
I love all the tips, that you posted!
I think they were really handy.
and my soufflé’s turned out really well!
I think this is one of the best recipes you
created Liz!
These are as pretty as they are delicious! Perfect for Valentine’s day!
These look sensational!
I am a big fan of lemon soufflé but I have never tried strawberry soufflé.
Loving the beautiful pink colour, what a great idea to have a virtual baby shower!
This dessert sounds perfect for spring! I think I found an Easter dessert!
YES to strawberry souffles!!! Perfect recipe for a baby shower! 🙂
Such pretty souffles, bring on strawberry season! 🙂
I’m drooling! I love strawberries and know I would love this. Pinned and thanks for sharing at #HomeMattersParty
I am putting this on my to-do list. It is still a little early here for berries, they still have white shoulders, but I will be making this soon.
Good plan, Madonna! I can’t wait make these again with local strawberries in June! Hope you enjoy!
These are so pretty and festive! I just love the light pale pink color, not to mention all of your tips for mastering souffles! What a great recipe for Katherine’s baby shower. 🙂
I find souffles very technical to bake..but those tips and the detailed recipe seem a great help! Also, these are too pretty to not try 🙂
Congratulations to Katherine and the souffles look divine!
These are so pretty!! I have never seen a strawberry souffle!! This dessert is awe inspiring. Thanks for being a part of this XOXO 🙂
What a beautiful souffle! This is a must make Liz. Thanks!
I am such a fan of souffle, but have never tried a strawberry souffle. Can’t wait to make your recipe! It looks so delicious!
Love souffles! This looks so light and fluffy, and so refreshing with those beautiful strawberries! Already pinned! 🙂
Love to dig into that too! xoxo
These look like fluffy little clouds. And since they’re healthy, I can have at least two right?! I love the idea of a strawberry souffle! Must make!
Great tips as always, Liz. The strawberry souffle minis are such a thoughtful and lovely dessert for a mommy to be. Keeping it light and on the side of less sugar is so very wise.
Dessert with nutritional benefits? I’m in! 🙂 These look absolutely wonderful
Lovely, just lovely. Thanks for the souffle tips, too. Liz.
These souffles are so perfectly elegant. Great for a baby shower, or afternoon tea! I can totally see myself serving these at a spring brunch. Thanks for sharing!
Such a beautiful souffle. Great dessert!
Light fluffy and so delicate. Amazing how you were able to get the perfect photo before they deflated. Congratulations Katherine!
oh wow! Can I have one, looks so good. love that pink colour!
This is one beautiful dessert, Liz! I would be so excited to see it at a real baby shower! Thank you so much for being a part of this special little day. I am so honored!! Much love to you my friend! XO
Such a light and fluffy dessert – so fancy! I’ve never had the courage to bake a soufflé until now and this recipe is so inspiring:)
I love Katherine! And this Soufflé is just gorgeous, Liz!
Wow, wow, wow, what a light, fresh and fancy dessert for the special occasion! I’m salivating reading your post and looking at your recipe. Definitely making this very soon!
Gorgeous color on these!
Liz,
These strawberry souffles look so light and airy with just the right amount of sweetness; beautiful job.
There’s something so special about a soufflé! I usually make savoury versions, but I have got to branch out and give this one a try! Looks so fluffy and love the pink colour!
I’ve never thought of doing strawberry souffles, but you’ve outdone yourself! Looks amazing and so pretty!
This looks and sounds beautiful! Soufflé desserts are the quintessence of spring – light, airy, and so delicate. You’ve nailed this one perfectly.
Oh Liz! These are gorgeous! They’re so fluffy and light!
I rarely make souffles because I’m always afraid that they’ll fall but I need to change that for these beauties!
These look amazing Liz! Airy and strawberry! Perfect for entertaining and baby showers! 🙂 YUM!
this is one gorgeous delight of a dessert Liz you outdid yourself!
That light pinky colour is so dreamy and beautiful!
The first thing that popped into my mind was O-M-G that looks great! Then I scrolled down to your ‘you might also likes’… Now I think I need to add strawberries to my shopping list:@)