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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.
A Healthier Dessert for the Mama to Be
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.
Here are a few hints to make your strawberry soufflés perfect:
- 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.
- 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 over fold 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.
- Since these babies deflate within minutes after coming out of the oven, you’ll want to bake just before serving. I’d 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 recipe:
Strawberry Soufflés with Fresh Strawberries
Lovely souffles made with fresh strawberries. Adapted from Bon Appétit.
- Prep Time: 20 mins
- Cook Time: 17 mins
- Total Time: 37 minutes
- Yield: 6 servings
- Cuisine: Dessert, Souffle
- 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.
- Calories: 140kcal
- Sugar: 29g
- Sodium: 31mg
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0
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.
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
PRETTY IN PINK PARTY MIX from Tiny Kitchen Capers
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
NO CHURN STRAWBERRY ICE CREAM from Kitchen@Hoskins
STRAWBERRY SCONES from 31 Daily
RASPBERRY MOUSSE BROWNIE TRIFLE from Better With Biscuits
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!
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.