Strawberry Soufflés with Fresh Strawberries
Strawberry Soufflés with Fresh Strawberries are an elegant dessert plus the perfect treat when strawberries are in season!
If you want a dessert to impress company, soufflés are definitely a top contender! As these bake in the oven, the soufflés puff up above the edge of the baking dishes dazzling those peering in the oven. But it’s not long before they deflate, so be ready to dive in immediately.
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!
Do you find soufflé recipes daunting??? Besides this delicious recipe, I’ll give you some soufflé making tips to help your first and subsequent attempts successful.
Fresh Strawberry Souffles: a Healthier Dessert
Much as I could have gone with the most decadent dessert imaginable, I scaled back and created a most delectable, relatively healthy sweet treat: these ethereal strawberry soufflés. 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.
How Do You Make a Souffle?
Here are a few tips to make perfect fresh strawberry souffle:
- 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 8 ounce porcelain ramekins.
- Butter the dish, then dust with sugar. This will help with a bigger rise.
- PRO-Tip: Run your finger around the edge of the soufflé before baking This little trench in the batter will also help create a higher result.
- Make sure your mixing bowl is free from any oil or grease. Your egg whites will not whip properly if exposed to oils.
- Don’t overbeat your egg whites…you want stiff peaks, but they should not be dry.
- Don’t overfold your puree into the egg whites as you will deflate your batter.
- Supposedly, you can actually freeze unbaked soufflés for a month. Wrap them well, defrost for 30 minutes at room temperature, and double the baking time. I have not tried this method yet.
Serving Your Strawberry Souffles:
- 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!
Used to make this strawberry souffle recipe:
More of the Best Strawberry Recipes
- Strawberry Brownies
- French Strawberry Shortcakes
- Strawberry Cheesecake Bars
- Mile High Strawberry Pie
- Strawberry Shortcake with White Chocolate Whipped Cream
- Balsamic Strawberry Crostini
- Strawberry Cream Pie
- Plus, check out these Individual Raspberry Souffles
- More Dessert Recipes You’ll Love
Plus, these Easy Meringue Cookies are always a hit!
- 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
Butter six 8-ounce ramekins and dust with sugar. Set aside.
Preheat oven to 400º. Set ramekins on baking sheet.
Coarsely puree half the berries with 6 tablespoons of sugar, lemon juice and cornstarch. Pour into small saucepan and cook on medium till puree boils and thickens. Cool completely.
Slice 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 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 offset spatula. Run finger around perimeter of each soufflé to make a slight indentation in soufflé. Slide tray of ramekins into oven and bake 14-17 minutes or till soufflés are puffed and golden. Serve immediately with sliced berries.
Serving Size:1 souffle
Amount 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
BEET GOAT CHEESE PHYLLO ROLLS from Looney For Food
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
CHOCOLATE ROSE TRUFFLES from The Love of Cakes
PRETTY IN PINK PARFAITS from Six Snippets
STRAWBERRY CREAM PUFFS from The Itsy-Bitsy Kitchen
STRAWBERRY ROSE CAKE DONUTS from Ben’s Havoc in the 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!