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.
- 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.
- 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.
- 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.
- 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 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. 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.
- 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 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.
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
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 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!
47 Comments on “Strawberry Soufflés with Fresh Strawberries”
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.