Think souffles are difficult to make? Think again! These individual strawberry souffles are made with only 4 ingredients and can be ready in just 30 minutes. They make for a delightfully light summer dessert recipe perfect for entertaining.
(This recipe for Strawberry Souffle was originally published in June 2009, but was updated with new photos in 2018).
What do you do when you have a bunch of strawberries that are about to go bad and you’re too lazy to go to the grocery store? Make strawberry souffle! Souffle sounds a little ambitious for someone who’s too lazy to go the grocery store, right? But guess what? This strawberry souffle recipe contains only four ingredients. Four!
And I promise it’s not as difficult as everyone makes souffles out to be. I’m calling it souffle for babies. Or souffle for beginners. It’s super simple in part because it only requires four ingredients and in part because you’re actually making four mini souffles instead of one large one.
What is Souffle?
First things first, what the heck is a souffle? It seems like we hear so much about how scary and tough they are to make (Julie and Julia, anyone??) and warnings about how you should never make one for your first time when you have company coming over. But at heart, souffles are super simple.
They’re light and poufy baked egg dishes. They pouf up as you bake them and are quite impressive to serve to company (but be careful because they deflate just as quickly!) Most souffles have both egg yolks and beaten egg whites, but this dessert souffle only involves egg whites. That’s partly why it’s so much easier to make!
How to Whip Egg Whites to Medium Peaks
The most difficult part of the recipe is beating your eggs until medium peaks are formed. But if you know what you’re doing, even this is easy! You simply need to be paying attention to your egg whites as you beat them and watching to see what stage they’re at.
Basically, soft peaks barely hold their shape and will flop over when you hold up your whisk or beater. On the other end stiff peaks will stand up straight when you lift your beater. Right in between that is medium peaks. They’ll generally hold their shape when you hold out your beater, except for the tip, which tends to curl over. This Fine Cooking chart is a great reference guide!
Strawberry Souffle Recipe
So, now that we have all that out of the way, you’re ready to make your mini strawberry souffles! All you have to do is puree the strawberries until you have about a cup of liquid, add sugar and vanilla, and then fold the mixture into the bowl of egg whites that have been beaten to medium peaks.
Bake at 350 degrees for about 15 minutes, until souffles are puffed up and turning golden and a toothpick inserted comes out clean. And they’re ready to be served!
If you’re making these for company, you’ll want to bake them right before you’re planning to serve them because they’ll deflate pretty quickly. It was all I could do to get these photos taken before they started falling!
But if you’re not trying to impress anyone and just want a delicious dessert, take your time. I even stuck a couple in the fridge and ate them later… They were still super yummy when cold!
But these really are so much fun to make for company because they’re so pretty. And, of course, everyone loves strawberry desserts in the summer when fresh strawberries are so juicy and perfect.
Also? You can make the strawberry souffle mixture ahead of time and just pop in the oven when your company is ready to enjoy dessert. Simply, prepare them the day before, fill the ramekins, and cover and refrigerate them. Bring them to room temperature and then bake right before serving.
I’m pretty thrilled with how these easy souffles came out and can’t wait to make them again. They’re light and fluffy, almost like clouds! And they make for the perfect light dessert that’s actually not so bad nutrition-wise.
I think everyone appreciates a dessert that’s a little lighter in the summer, especially when we’re all experiencing super hot weather (is anyone else going through a heat wave??).
And I still can’t believe I didn’t even have to go to the grocery store to make souffle at home! And with that, I think I’m read to attempt some more complicated souffles in my near future.
Have you ever made a souffle?
If you’re looking for other delicious strawberry dessert recipes, check out these Strawberry Shortcake Cookies or my White Chocolate Strawberry Ice Cream! I also love these Strawberry Yogurt Popsicles from Saving Room for Dessert!
- 2 cups strawberries, hulled
- 1 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 3 egg whites, room temperature
- Lightly grease 4 6-oz. ramekins and pre-heat oven to 350 degrees.
- Place strawberries in blender of food processor and puree until smooth. You should be left with about a cup of liquid. Blend in sugar and vanilla extract.
- In a large bowl using a hand mixer, beat egg whites until medium peaks form (in between soft and stiff).
- Fold strawberry puree into the egg whites.
- Divide mixture between prepared and place ramekins on a tray so you can easily transfer them to the oven.
- Bake for about 15 minutes, until souffles have risen and are turning golden brown on top. A toothpick stuck into the souffle should come out clean.
- Serve immediately as souffles will begin to fall quickly.
- Recipe adapted from Closet Cooking
- To prepare souffles in advance, make batter, fill ramekins, and cover and refrigerate them. Bring them to room temperature before baking and serving.