Last updated on February 11th, 2017
I LOVE THIS STRAWBERRY SOUFFLE. It’s airy and light. It’s sinfully delicious, but not too sweet. And best of all, it’s pink! My easy recipe for this fabulous French dessert:
You can use any round baking dish for a souffle, as long as the dish holds 6-8 cups of liquid. I used my 8 cup Charlotte mold, pictured above, for today’s dessert.
Strawberry Souffle
Ingredients for one souffle, serving at least 6-8
Unsalted butter, for greasing the souffle dish and collar
Granulated sugar, for dusting the dish
2 – 2 1/2 cups strawberry puree (obtained from one quart fresh, or 2 pounds of frozen strawberries*)
The whites of 5 large, local eggs, warmed to room temperature
1/4 teaspoon cream of tartar
1 big pinch of salt
1 heaping Tablespoon corn starch
1 1/2 cups super-fine sugar
*Frozen strawberries are conveniently available in one-pound bags at most supermarkets. Let them thaw overnight in the fridge.
Special equipment – an 8-cup Charlotte mold, OR a round, fairly straight-sided, oven-proof baking dish that will hold 6-8 cups; wax paper or aluminum foil for the souffle-collar; an ordinary pin for securing the collar.
I used frozen strawberries for today’s souffle-making adventure. Why? Because it’s April. Where I live, strawberries aren’t available until June.
To start, generously butter the souffle dish.
And don’t be fooled by that tiny speck of butter in my hand. I used one full tablespoon for this greasing-job.
Next, pour some granulated sugar into the dish, and then tilt and swirl the dish so that the butter becomes coated with sugar. Knock out any excess sugar.
To keep the rising souffle from spilling over the sides of the dish, equip the dish with a collar. To do this, take a piece of wax paper or aluminum foil that’s long enough to surround the mold. Fold the paper or foil in half, and then coat it with butter or non-stick spray.
I’ve tried both wax paper and aluminum foil when testing this recipe. Each worked equally well.
Aren’t you glad I test these things for you?
Wrap the folded, buttered collar around the dish. If you are using a Charlotte mold, use a knife to make little slits to accommodate the pan’s handles, or “ears,” as above.
Use an ordinary pin to secure the collar in place.
The strawberries – Wash, stem, and hull fresh berries. Mercifully, frozen, store-bought berries are already washed, stemmed and hulled. Pour the berries into the bowl of a food processor. Pulse several times, just to achieve a thick puree.
Don’t have a food processor? Puree the fruit one cup at a time in an electric blender.
This is the thick, delicious puree you are aiming to achieve. Take care not to over-process.
You will need only 2 to 2 1/2 cups of puree. If you end up with 3 cups or more, as I did, you can reduce the fruit in one of three ways.
1. Eat the surplus.
2. Use the surplus to make a sauce that will surround each serving of souffle.
3. Eat the surplus.
Crack one egg at a time, and let the white part fall into a small cup. This way, if any bits of shell are present, or if a yolk should break, you will not have to throw out the whole batch.
Pictured above is my new, favorite egg-separating method. I break the egg into my hand, and then let the white part drop between my fingers, and into the cup.
You haven’t lived until you’ve let egg white slither between your fingers.
Pour the whites into a big blue bowl.
Now grab your hand-held mixer…
And beat the whites on low speed until they foam – about 30 seconds.
Beat in one 1/4 teaspoon cream of tartar. This tartaric acid is anti-deflating insurance.
And a heaping tablespoon of corn starch.
Keep beating at high speed until the whites thicken, as pictured above.
And then, with the mixer still running, gradually add 1 1/2 cups of super-fine sugar. Don’t add granulated sugar, or your souffle will have a gritty taste. Super-fine sugar dissolves instantly.
And by the way, in the photo above, I’ve stopped my mixer in order to add the sugar. But that’s only because I’m taking pictures. Adding ingredients while mixing at the same time is a two-handed affair.
Tip: Don’t take pictures while making this souffle.
Beating is complete when the whites hold their shape when scooped with a green spatula.
Now pour the pureed strawberries onto the whites…
And fold them in with a rubber spatula. To fold, plunk the spatula down through the berry puree, and into the whites. Then turn the spatula on its side, and lift, to bring some of the whites up and over the puree. Keep turning the bowl as you repeat this procedure. The goal is to combine the two ingredients, without deflating the egg whites. It’s not difficult to master the art of “folding.”
Pour this majestic mixture into the prepared souffle dish, and then place it on the lower-third rack of the a preheated 425 degree oven. Immediately lower the temperature to 375 degrees, and bake until the souffle is puffed, and its top develops a golden-brown crust — 40-45 minutes.
While the souffle bakes, open a bottle of chilled champagne. Strawberry Souffle deserves a bubbly accompaniment.
Here’s the baked souffle. I love how the golden crust is marbled with strawberry-pink. Honestly, this dessert is a work of art.
Remove the pin and the collar…
And then stand back and admire your work. But don’t admire it for too long — ideally, you’ll want to bring this beauty to table before it deflates.
And if it does deflate, don’t despair. It will still be an elegant, compliment-grabbing dessert.
To serve, hold a spoon and fork back-to-back, and then split the crust down the middle.
Now pour yourself a flute of champagne…
And listen to a choir of angels sing.
A Strawberry Souffle, achieved without fuss…a French champagne, poured with a generous hand…Folks, we’re living the good life here.
Promise me you’ll try this dish someday.
Need a copy-and-paste version of the above deliciousness? Here goes:
Strawberry Souffle
Ingredients for one 8-cup souffle, serving at 6-8 people
Unsalted butter, for greasing the souffle dish and collar
Granulated sugar, for dusting the dish
2 cups strawberry puree (obtained from one quart fresh, or 1 1/2 pounds frozen, thawed strawberries*)
The whites of 5 large, local eggs, at room temperature
1/2 teaspoon cream of tartar
1 big pinch of salt
1 heaping tablespoon corn starch
1 1/2 cups super-fine sugar
*Whole, frozen, unsweetened strawberries are conveniently available in one-pound bags at most supermarkets. Let them thaw for 24-48 hours in the fridge.Special equipment – an 8-cup Charlotte mold, OR a round, fairly straight-sided baking dish that will hold 8 cups; a length of wax paper or aluminum foil, folded in half and buttered or sprayed with non-stick spray (for the souffle-collar); an ordinary pin for securing the collar.
Set the oven rack to the lower-third position; preheat oven to 425 degrees.
Butter the souffle dish, pour in a half-cup or so of granulated sugar, and tilt the dish to coat the butter with the sugar. Tap out excess sugar. Then wrap the collar around the dish, and secure it with a pin.
Coarsely puree the strawberries in a food processor or electric blender. If using a blender, process one cup at a time. Don’t over-process — the goal is a thick (not watery) puree.
In a large bowl, beat egg whites at low speed until foamy. Then increase the speed to “high,” and beat in the cream of tartar, salt, and corn starch. Continue beating until the whites thicken, and begin to form soft peaks.
With the mixer still running, gradually beat in the super-fine sugar. Beating is complete when the whites hold their shape when scooped up with a spatula.
Fold the strawberry puree in the beaten egg whites, taking care not to deflate the whites.
Pour the mixture into the souffle dish, set the dish in the oven, and immediately lower the temperature to 375 degrees. Bake until puffed, and the top forms a golden brown crust — 40-45 minutes.
A good French champagne is the perfect accompaniment for this heavenly dessert.
In closing, I’d like to say that this Strawberry Souffle is not in the least bit challenging. Think you’ll give it a whirl? You can let me know by leaving a comment.
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Cosette says
Looks amazing Kevin, and I have lots of strawberries in the fridge. Do you think the souffle would do its thing in a wider casserole dish? What about an angel food cake pan? Maybe I’ll give it a go.
P.S. Are your milk jugs really lively yet? Most of my perrenials are up and all four varieties of Alpine strawbs. Yay! (I’m in zone 4)
I had to learn the hard way not to plant tender stuff too soon. I put out melons, squash, and cukes and they sprouted beautifully then promptly bit the dust in a hard frost. Poor things to have a greenie mother. 🙁 We’ll try again in May.
Cosette says
BTW, yes, you told us to wait on the tender annuals, but I get so anxious and stir crazy in our long winters. Maybe I thought i could bring spring faster by planting melons!
Kevin Lee Jacobs says
Hi Cosette – I wouldn’t make this in a wide, shallow casserole dish — the souffle won’t puff dramatically. But you can certainly make it in a round, 3-inch tall baking dish that holds 8 cups. A standard white “souffle” dish will work beautifully. (And yes, my winter-sown seedlings have all sprouted. Yeah!)
Judy Henderson says
Oh Yum!
Judy Henderson says
And I have a blur bowl and green spatula!!
cyndi says
I plan on making this Soon!!! You didn’t answer about the angel food cake pan…would it work?
Kevin Lee Jacobs says
Judy Henderson – A blue bowl and a green spatula are essential kitchen items 🙂
cyndi – I’ve never made a souffle in an angel food cake pan. But if you try it — and I hope you will — let me know how it works out for you.
Laurene Stopford says
Looks absolutely amazing! We have just finished the height of strawberry season in FL, and I have loads in the freezer. Now, to figure out what kind of pan to use..I don’t have anything like yours. By the way, my family LOVED your tarragon chicken recipe that I made the other night. Thanks!
Brenda Johnson says
This light fluffy strawberry cloud of heaven is ….. well…. heavenly! Such a wonderful dish to welcome spring! This isn’t too sweet, and retains the true flavor of the strawberries in the puree. That crispy sugary crunchy brown topping is just the best!!!! I had 2 servings of this- and ate them both without a moments guilt- egg whites and fruit- healthy!!!! Thanks for sharing Kevin- perfect on a spring day!!!
Susi says
Oh lordy, gotta have a dinner party, or maybe just a strawberry souffle dessert party! Looks truly awesome! You come up with the best recipes.
Spring sun for a change today in Tolland, and it has been slow in coming. Mid twenties just the other night. Last week I checked my pansy seedlings. I had put black plastic around the top of the jug because they like to germinate in darkness. Two jugs are quite leggy, because I didn’t check soon enough. Is there something I should or can do about that, or chalk it up to a learning experience?
Kevin Lee Jacobs says
Hi Susi – A Champagne and Strawberry Souffle party sounds like the ideal way to celebrate a fragrant spring afternoon. As for your seedlings…when I winter-sowed pansies, I simply covered them with a tiny amount of potting mixture. In late winter, they germinated (and how!) in their mini greenhouse without a hitch. I don’t know what you can do about the leggy creatures now, except to give them plentiful light.
Susi says
Well Kevin, it”s all a learning experience, right? So what I did today was to prepare a new jug with deeper soil, and I picked those little critters out and popped them into a deer hole The other ones that were not as leggy, I snuggled soil around them. You said they were strong, so we shall see. Gotta take a risk once in awhile….and I will keep you posted!
Susi says
I meant DEEP hole!
Anna Lapping says
I was interested that this souffle does not make use of the yolks, nor does it have the usual white sauce as a binder. It’s really like a meringue, especially with the addition of the corn starch. It sounds wonderful.
Kevin Lee Jacobs says
Anna Lapping – Yes, more like a meringue. A very, very easy meringue!
cindy keller says
HI, I cooked your chicken in tarragon sauce. It was fabulous. It was not as golden as yours, however. Went back and checked your pics and noticed you used your cast iron skillet which I will try next time. I am from New Orleans/Baton Rouge area and this dish would be something I would definitely serve company. Thanks and bon appetite.
Naomi Shelton says
I have never made a souffle. I have never pictured myself making a souffle. If memory serves, I don’t think I have even EATEN a souffle! But NOW, I am considering making AND eating a souffle, especially because the one you made, Kevin, is a STRAWBERRY souffle. My absolute favorite spring fruit, bar none. Oh, plus–how lucky am I?-I even own a big blue bowl and a green spatula! I can’t fail!
Mary Fiedler says
Hi, I was wondering if this could be made with Splenda? My husband is diabetic and this looks so good! Thanks.
Rose says
This looks fabulous! Although I have no beautiful cobalt blue bowl, I do have a cobalt blue KitchenAid mixer… and my spatula is bright aqua. Abundant delicious strawberries at my local Whole Foods Market right now. My daughter will have to supply the champagne, though.
Elsie says
I’ve never made a souffle before, but love strawberries and this seems too amazing to not try. If I love it as much as your newsletter I have nothing to loose, do I. And it’s gluten free, like me. Can’t tell you how often I wish I had received your newsletter before I ended up gluten free. Thanks Kevin.
Kevin Lee Jacobs says
Naomi Shelton – There is no time like the present to try your hand at souffle-making. And this one is really, really easy to do!
Mary Fiedler – I suspect a sugar-substitute like Splenda would work perfectly well with this recipe. If you try it, I hope you’ll let me know how it turns out for you.
Gaille says
Please try to use Organic corn starch as all others are already made of GENETICALLY MODIFIED CORN
Janet G. Metzger says
THANK YOU for the photos of the collar and for encouraging the use of “a normal pin”
I have not made the collar because I did not think I could. Now I will!
The souffle is beautiful.
Will now return and look at the photos of your woods.
JGM
PS: I was impressed that you cleaned off that pocket door in one hour!
Pat Long-Gilbert says
Oh, this is a definite “will do”! I have frozen organic strawberries from last summer in my freezer and just picked up eggs at store last night……and this looks far too delightful for words. I made a cheese souffle once and it was positively delightful and this looks way easier.
Oh, yay for spring!!!
I’m sure this will work just fine in my big red bowl….it was my grandma’s “go to” mixing bowl….has seen a lot of years and a lot of use and a lot of love and has never failed me yet. 🙂
Alyce says
When are you going to offer green spatulas with your name on the handle for sale? Make a kit with the Charlotte pan..
Michelle Mutchler-Burns says
I can’t wait to try the Strawberry Souffle!!!
Lee says
OK! For sure this New Years or maybe even Christmas Eve. I also have the champagne.
Lee
Lisa G says
Do not, under any circumstances, use a bundt pan for this recipe! What an epic fail!!
Lisa G says
I would like to amend my previous comment. After the failed soufflé, I made some brownies. They didn’t cook right…so I put my oven thermometer in the oven, and discovered that my oven was running 50 degrees cool. That could very well be the problem, not the pan! I’ll try it again one day and see what happens!
Kevin Lee Jacobs says
Hi Lisa – Thanks for the update. Hope you’ll try this dessert again, because it is screamingly-delicious. Oven temperature aside, I think a Bundt pan might be too large for a souffle. Better to use an 8-cup or slightly smaller souffle dish or a Charlotte mold. If you lived across the street, I’d loan you one of mine!
Susan says
I’m staying up late to make this….thanks
Jennifer Cooper says
Can I make the shuffle in the morning and bake at night?
Jennifer says
Souffle not shuffle!
I have read recipes that advise making the shuffle the night before and baking the next day. What is your opinion on this one?
Kevin Lee Jacobs says
Hi Jennifer Cooper – I’ve made this souffle countless times, but never as far in advance as you describe. I’d be afraid that the egg whites would collapse during their lengthy sojourn in the fridge. But I could be wrong! In any event, this is one of the best desserts in the world. I hope you’ll try it!