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!
I know, I know; souffle probably sounds a little ambitious for someone who's too lazy to go the grocery store. 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
- ½ 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 or 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 ramekins 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.
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did you add the vanilla and sugar or skip it?
We Are Not Martha says
I added everything on my ingredient list (I changed it slightly from Closet Cooks). I wrote it in to make it more clear. Thanks!
Cramped Kitchen. says
these look great! i finished using all my fresh strawberries, but I have blueberries I may try it with those.
FANCY! I love! I want to know what it looks like on the inside but I bet they disappeared too fast for that!
I love all the strawberries used lately! That looks pretty easy to do, and would a perfect light ending to a meal. Must try!
i'm so impressed you got the photos in time... sounds like me always trying to catch just the right photo of something cooking and splattering in a pan on the stovetop.
I adore your enthusiasm for this recipe. With its quick prep and fresh berries, it's a perfect dessert for a relaxing summer evening.
What beautiful treats! I love that there are so few ingredients!
These look beautiful! I've suffered souffle terrors for years, but you've convinced me that these are possible. The fact that you made them from items on hand is a great bonus!
So pretty, I'm very impressed! I've never attempted souffles before.
Mmmm I should be getting strawberries in my CSA box this week so that looks incredibly tempting. I've made a few souffle recipes, my favorite though has to be a frozen souffle that I made. It wasn't a true souffle but it was amazing. It was a peach ginger one and my boyfriend and I gobbled them down.
i totally need to try this 🙂
Your strawberry souffles look good! You got some nice rise on them!
Nellie Tracy says
These are so delicious and so beautiful! I love that you've made them so easy to make!
Helllooooooo impressive Spring/Summer deliciousness! Such a gorgeous dish and so creative too - love them so!
These were awesome! So light, the flavor is what it is all about, and the eggy fluff is just fun as it disappears on your tongue. I had some meh strawberries I didn't want to go to waste, whites leftover from a custard recipe = a match made in heaven! Thanks for a simple big bang recipe!
Monica Coleman says
This recipe came up when I browsed "airfryer strawberry bake"
Are you using a regular oven or an airfryer oven?
@Monica- Hi! I used a regular oven for this. I'm not sure why Google would list this recipe under an air fryer recipe since I don't mention anything like that in the post. However, if you search "souffle in air fryer" on Google, it does look like you could adjust this recipe for an air fryer!
Looks so good i am going to make it with my granny. can't wait to make it. You have ade really easy to understand! THANK YOU!
P.s I think my family really want me to make it, so they can eat it.
Again Thank You can't wait to see your other recipes!
Iman Masud says
was not good at all when i tried to make it the souffle completely well over and made my oven a mess.
@Iman- I'm so sorry to hear that! Did you follow the directions exactly or make any substitutions? The only thing I can think is maybe your egg whites weren't to medium peak? I also wonder if the humidity could effect it (it's SO humid where I am!)