A light and airy dessert featuring fresh strawberries, perfect for a sweet treat.
Ingredients
Main Ingredients
- 1 1/2cupsfresh strawberries
- 1/2cupgranulated sugar
- 4pieceegg whites
- 1tspvanilla extract
- 1/4tspcream of tartar
- 1tbspall-purpose flour
- butter for greasing
- powdered sugar for dusting
Nutrition (per serving)
Calories
92.5kcal (4.63%)
Protein
2.6g (5.26%)
Carbs
20.9g (7.59%)
Sugars
15.8g (31.5%)
Healthy Fat
0.3g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Strawberry Soufflé
Prepare the Ramekins
Preheat your oven to 375°F (190°C).
Grease the inside of each ramekin generously with butter and sprinkle granulated sugar over the buttered surface. Tap out excess sugar.
Make the Strawberry Puree
Blend the fresh strawberries in a food processor or blender until smooth.
Pour the puree into a saucepan, add 1/4 cup of granulated sugar, and simmer over medium heat for 5–7 minutes to slightly thicken. If desired, whisk in the flour for a thicker base. Let the mixture cool to room temperature.
Whip the Egg Whites
In a clean, dry mixing bowl, beat the egg whites with cream of tartar using an electric mixer. Start at low speed, then increase to high.
Gradually add the remaining 1/4 cup of sugar while whipping until stiff, glossy peaks form.
Combine and Fold
Gently fold the cooled strawberry puree into the whipped egg whites using a spatula. Work carefully to avoid deflating the mixture. Fold just until combined, ensuring streaks of white or pink are evenly incorporated.
Fill the Ramekins
Spoon the mixture into the prepared ramekins, filling them to just below the rim. Smooth the tops with a spatula and run your thumb around the inside edge of each ramekin.
Bake
Place the ramekins on a baking sheet and bake for 12–15 minutes, or until the soufflés have risen and are lightly golden on top. Avoid opening the oven door during baking to prevent them from collapsing.
Serve Immediately
Dust the soufflés with powdered sugar and serve right out of the oven. They’re best enjoyed warm for the ultimate melt-in-your-mouth experience.
Nutrition (per serving)
Nutrition (per serving)
Calories
92.5kcal (4.63%)
Protein
2.6g (5.26%)
Carbs
20.9g (7.59%)
Sugars
15.8g (31.5%)
Healthy Fat
0.3g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the mixing bowl and beaters are completely clean and dry before whipping egg whites for best results.
Avoid opening the oven door while baking to prevent the soufflés from collapsing.
FAQS
How do I make a strawberry soufflé from scratch?
To make a strawberry soufflé from scratch, start by preheating your oven to 375°F (190°C). Grease ramekins with butter and sprinkle with sugar. Blend fresh strawberries into a puree, simmer with sugar, and optionally whisk in flour. In a separate bowl, whip egg whites with cream of tartar until stiff peaks form, then gently fold in the strawberry mixture. Spoon into ramekins and bake for 12–15 minutes until risen and golden.
Can I make a gluten-free strawberry soufflé?
Yes, you can easily make a gluten-free strawberry soufflé by substituting the all-purpose flour with a gluten-free flour blend or cornstarch. This will maintain the light and airy texture while accommodating gluten-free dietary needs.
What is the best way to store leftover strawberry soufflé?
Strawberry soufflés are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Keep in mind that they may deflate and lose their airy texture, so it's recommended to reheat them gently in the oven before serving.
What can I pair with strawberry soufflé for a complete dessert experience?
For a delightful dessert experience, pair your strawberry soufflé with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh mint leaves or a drizzle of chocolate sauce can also enhance the flavors beautifully.
What are some common substitutions for ingredients in strawberry soufflé?
If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and pureed. For granulated sugar, you can substitute with coconut sugar or a sugar alternative like stevia. If you're out of cream of tartar, lemon juice or vinegar can be used to stabilize the egg whites.
Loading reviews...
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure. Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia