Strawberry Pudding Souffles

Did you know making soufflés isn’t difficult? They seem really intimidating, and I think it’s because when a door slams on a cartoon where someone’s baking, there’s a soufflé in the oven that sinks in the middle.

Strawberry Pudding Souffles



  • 18 ounces fresh or frozen (and thawed) strawberries
  • 4 teaspoons fresh lemon juice
  • 5 egg whites, divided (store 2 together and 3 together if you crack the eggs all at once)
  • 6 Tablespoons raw honey, divided


  1. Preheat the oven to 350 degrees F and gather some ramekins (large ones) and place them on a cookie sheet.
  2. Puree the strawberries in a food processor or blender. Strain out the seeds.
  3. Put strawberries in the bowl of a stand mixer with the lemon juice, 2 egg whites, and 3 Tablespoons of honey. Beat on medium-high speed for 10-15 minutes or until the mixture is very light and frothy and almost fills the bowl.
  4. Meanwhile, beat the other three egg whites in a separate bowl until it begins to get frothy. While beating, slowly add in the honey and beat until the whites form stiff peaks.
  5. Gently fold the egg whites into the strawberry mixture. Divide souffle fluff into ramekins — fill them full. (Do not grease the ramekins.) I have no idea how many you will use. I used about 9, but they were all different sizes. The original recipe says “6 servings”, and I believe it would fill 6 10-ounce ramekin cups. Maybe 7.
  6. Bake for 10-12 minutes or until the souffles rise high above the ramekins and the tops are golden brown like a toasted marshmallow.
  7. Cool slightly and serve immmediately. You can also let them cool on the counter (they will fall  it’s normal), cover with plastic wrap and store them in the fridge for a couple of days. They won’t puff back up when you heat them up, and to be quite honest, we liked them better cold!

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