These strawberry soufflés are a light and airy treat, perfect for any dessert lover. With a touch of vanilla bean, they truly capture the essence of fresh strawberries for a delightful finish to a meal.
This recipe tackles issues of heavy texture and lack of flavor, creating a light dessert featuring strawberries with vanilla bean components for an enjoyable treat.
I’ve dealt with some tricky soufflé failures myself, where they just wouldn’t rise or would collapse on me. Trust me, if you’re like me and want consistently beautiful soufflés, this recipe will be worth your time, it really does the job without the fuss.
This recipe takes about 37 minutes from start to finish, including cooling time. You’re looking at a soft, sweet texture that just melts in your mouth, and the result is as satisfying as it is visually stunning when served warm with sliced fruits. If you want something to complement your seasonal desserts, check out my Strawberry Shortcake Cake Roll!
Table of contents
Why You Will Love This Recipe
- Light and Fluffy Texture – The egg whites whipped to stiff peaks create a cloud-like texture that melts in your mouth. This airy quality keeps the soufflés light and satisfying.
- Vibrant Strawberry Flavor – Fresh strawberries are the star, providing a burst of fruity sweetness that’s enhanced by a hint of lemon juice. Each bite is a celebration of the season.
- Make-Ahead Convenience – You can prepare the strawberry puree in advance, making it easy to whip up the soufflés just before serving. This step helps save time during meal prep.
- Impressive Presentation – These soufflés rise beautifully in the ramekins, offering a visually stunning dessert that’s sure to wow your guests. They’ll think you spent hours in the kitchen!
Fresh Strawberry Soufflés for Dessert Lovers
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 6 servings 1x
- Category: dessert
- Method: baking
- Cuisine: French
- Diet: low fat
Description
Light and airy strawberry soufflé with vanilla bean, perfect for a delightful dessert experience.
Ingredients
- 24 ounces (680 g) fresh strawberries, divided into halves and slices
- 4 large egg whites, preferably at room temperature, separated carefully without yolk
- 11 tablespoons (138 g) granulated sugar, divided
- 2 teaspoons (10 ml) fresh lemon juice
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon (5 ml) Grand Marnier (optional)
- Unsalted butter, for greasing ramekins
- 1 teaspoon (5 ml) pure vanilla extract
- Six 8-ounce (240 ml) ramekins
- Mixing bowl
- Electric mixer or whisk
- Saucepan
- Spatula
- Baking sheet
Instructions
- Step 1: Butter six 8-ounce ramekins thoroughly, then dust the insides with sugar. This coating prevents sticking and helps the soufflés maintain their shape. Set ramekins aside on a baking sheet.
- Step 2: Preheat the oven to 400°F (204°C). Keep ramekins on the baking sheet ready for filling.
- Step 3: Take half of the fresh strawberries. Coarsely puree them in a blender or food processor with 6 tablespoons (75 g) of sugar, 2 teaspoons (10 ml) of lemon juice, and 1 tablespoon (8 g) of cornstarch. Transfer the puree to a saucepan set over medium heat. Cook, stirring continuously, until the mixture comes to a boil and thickens. Remove from heat and allow it to cool completely.
- Step 4: Slice the other half of the strawberries. In a bowl, combine sliced strawberries with 2 tablespoons (25 g) of sugar and 1 teaspoon (5 ml) of Grand Marnier if using. Taste and adjust sweetness as needed to achieve balance. Set aside for garnish.
- Step 5: In a clean mixing bowl, beat the 4 egg whites until foamy. Gradually add the remaining 3 tablespoons (38 g) of sugar while continuing to beat until stiff peaks form. The egg whites must be firm and hold shape for the soufflé’s light and airy texture.
- Step 6: Gently fold the cooled strawberry puree into the whipped egg whites in three additions. Use a spatula carefully to mix without deflating the air incorporated in the egg whites; this technique is essential for a good rise in the soufflé.
- Step 7: Divide the mixture evenly among the prepared ramekins, filling each close to the top but leaving a small space to allow room for rising. Smooth the tops with the spatula.
- Step 8: Before baking, create a slight indentation around the edge of each soufflé by running a finger gently around the inside edge of the ramekin. Bake for 14 to 17 minutes at 400°F (204°C) until the soufflés have puffed up and turned golden on top. Serve immediately with the sliced strawberry garnish for best texture and flavor.
Notes
- Room Temperature: Place soufflés on a plate and cover with a dome or plastic wrap. Store them at room temperature for up to 6 hours before serving.
- Refrigeration: Store soufflés in an airtight container in the refrigerator for up to 1 day. Reheat gently in a warm oven before serving to restore texture.
- Freezing: Wrap soufflés tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator before reheating.
- Use room temperature egg whites and ensure no yolk contaminates them to achieve proper whipping to stiff peaks.
- Allow strawberry puree to cool completely before folding into the egg whites to avoid deflating the mixture.
- If soufflés brown too quickly in the oven, rotate the baking sheet halfway through baking for even heat distribution.
- Should soufflés collapse post-baking, reduce the oven temperature by 25°F (14°C) in future attempts to prevent overbaking.
- Fully pureeing the strawberries for the puree provides a smooth texture that blends well and supports consistent rising.
- Warm soufflés gently in a preheated oven at 300°F (149°C) for a few minutes until heated through but not dried out. Avoid microwave reheating as it may toughen the texture.
- Serve the soufflés immediately upon removal from the oven accompanied by lightly sweetened freshly whipped cream or a scoop of sugar-free vanilla ice cream. Add the sliced strawberries prepared earlier as garnish.
- Consider pairing with a simple berry salad or poached peaches for complementary fresh fruit flavors.
- For brunch, serve alongside yogurt parfaits or gluten-free pancake stacks. Soufflé can also be layered in a trifle with additional fruit for variety.
- Add a drizzle of fruit coulis or a dusting of powdered sugar for visual appeal. Fresh mint slivers add a pleasant refreshment element.
- Grand Marnier can be omitted if preferred or replaced with an equal measure of orange extract for a non-alcoholic alternative.
- For a vegan adaptation, substitute egg whites with aquafaba whipped to stiff peaks and omit butter, using a plant-based alternative for greasing.
- Other berry flavors such as raspberry or peach puree can replace the strawberries in the same quantities for varied soufflé options.
- Choose ripe, juicy strawberries with vibrant color and firm texture, avoiding berries with dull skin or mushy spots for optimal flavor.
- Use pure vanilla extract rather than artificial vanilla for authentic flavor enhancement.
- Select good quality granulated sugar to ensure proper interaction with egg whites for volume and sweetness.
- Use unsalted butter to control salt levels in the final soufflé.
Nutrition
- Serving Size: 1 soufflé
- Calories: 350
- Sugar: 11g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Fresh strawberries: Choose ripe, juicy strawberries with a vibrant color. They add natural sweetness and flavor. Avoid those with dull skin or mushy spots.
- Egg whites: Use large egg whites, preferably at room temperature. This helps achieve a fluffy texture. Make sure no yolk gets in, as it’ll affect the whipping.
- Granulated sugar: Opt for good quality granulated sugar to ensure the soufflés rise well and have the right sweetness level. It interacts with the egg whites for better volume.
- Vanilla extract: A pure vanilla extract boosts the flavor of the strawberries wonderfully. Avoid artificial vanilla for a more authentic taste.
- Whipped cream: Serve with lightly sweetened whipped cream for added richness. Make sure it’s freshly made for the best texture and flavor!
- Fresh strawberries: Choose ripe, juicy strawberries with a vibrant color. They add natural sweetness and flavor. Avoid those with dull skin or mushy spots.
- Egg whites: Use large egg whites, preferably at room temperature. This helps achieve a fluffy texture. Make sure no yolk gets in, as it’ll affect the whipping.
- Granulated sugar: Opt for good quality granulated sugar to ensure the soufflés rise well and have the right sweetness level. It interacts with the egg whites for better volume.
- Vanilla extract: A pure vanilla extract boosts the flavor of the strawberries wonderfully. Avoid artificial vanilla for a more authentic taste.
- Whipped cream: Serve with lightly sweetened whipped cream for added richness. Make sure it’s freshly made for the best texture and flavor!
Recipe Tips
- If your soufflés don’t rise, check that the egg whites are whipped to stiff peaks before folding them into the mixture.
- When soufflés appear too dense, thoroughly cool the strawberry puree before incorporating it to avoid deflating the whipped egg whites.
- For a smoother texture, puree the strawberries until completely smooth, incorporating all lumps to facilitate even mixing with the egg whites.
- If your soufflés brown too quickly, rotate the baking sheet midway through baking to ensure even exposure to heat.
- When soufflés collapse after baking, consider reducing the oven temperature by 25 degrees for the next attempt to prevent overbaking.
Serving Suggestions
Serve these strawberry soufflés with a side of fresh whipped cream or a scoop of sugar-free vanilla ice cream. A simple berry salad or poached peaches also complements the soufflés well.
Add to brunch menus alongside yogurt parfaits or pancake stacks. Use as a sweet topping for gluten-free pancakes or layer them in a trifle with fruit.
Top with a drizzle of fruit coulis or a sprinkle of powdered sugar for an elegant finish. Consider adding a few slivers of fresh mint for a refreshing touch.
Recipe variations
- You can use frozen strawberries instead of fresh, but be sure to thaw and drain them well before pureeing to avoid excess moisture in the soufflé batter.
- Add 1 teaspoon vanilla bean paste to the strawberry puree along with 2 teaspoons fresh lemon juice for a subtle vanilla flavor that complements the fruit’s sweetness.
- Either use 4 large egg whites or 6 medium egg whites to achieve the stiff peaks necessary for a fluffy soufflé base without altering the structure.
- If baking for a larger group, double the recipe quantities and bake soufflés in batches on two baking sheets, maintaining 400ºF and 14 to 17 minutes per batch.
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How to Store?
To keep your fresh strawberry soufflés for dessert lovers fresh and delicious, follow these storage tips:
Room Temperature: Place soufflés on a plate covered with a dome or plastic wrap. Store at room temperature up to 6 hours before serving.
Refrigeration: Keep soufflés in an airtight container in the refrigerator up to 1 day. Reheat gently in a warm oven before serving.
Freezing: Wrap soufflés tightly in plastic wrap and place in a freezer container. Freeze up to 1 month. Thaw in the refrigerator before reheating.
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