Fresh Strawberry Soufflé


  • 4 large room temperature egg whites (or an equivalent amount of liquid egg whites)
  • 12 ounces of trimmed fresh strawberries
  • A pinch of salt
  • 1/2 cup of sugar
  • 2 teaspoons of lime or lemon juice (optional)
  • 1 tablespoon of cornstarch


  1. Preheat the oven to 400° F.
  2. Coat six eight-ounce ramekins with sugar and butter. Lay them out on a baking sheet.
  3. Whizz the strawberries, cornstarch and 1/4 cup of sugar using a food processor until smooth. This is the time to add the lime and lemon juice as well in case you decide to use some.
  4. Beat the egg whites in a separate large bowl until soft peaks form.
  5. Slowly mix in the salt and what is left of the sugar with the beaten egg whites.
  6. Whisk a third of the strawberry mixture in. Fold. Repeat until all of the strawberry mixture is folded in.
  7. Put the mixture in the ramekins. Level using the back of a butter knife.
  8. Discard any leftover mixture that is not enough to fill another ramekin.
  9. Bake for 14 to 17 minutes or until the top part of the soufflés turn golden brown.
  10. Serve immediately.


  • This recipe takes about 20 minutes to prepare as well and makes six slightly bigger servings.