Strawberry Souffles with Fresh Berries (Guest Post with That Skinny Chick Can Bake)


This may be my final guest post for a while, and I can’t thank my blogging friends enough. Their generous help has allowed me to actually get ahead on recipes. Get ahead! I haven’t been ahead for so long now, I hardly know what to do! This gorgeous dessert is brought to you by the ever-talented Liz of That Skinny Chick Can Bake. We’ve been “friends” for a while now, always following and supporting each other’s blogs, and I am so thrilled she was willing to participate. This souffle is just another example of her baking talents…and I am wondering if I can make it without sugar. It might just work!

I am so pleased that Carolyn asked me to guest post for her today. Carolyn is a dear foodie friend who started blogging about the same time I did. She and I both love to bake…but are actually on opposite ends of the spectrum with our baked goods! I tend to use tons of sugar and butter and Carolyn has this amazing gift of making many of the same dishes low carb and even gluten free. I’m always in awe of her talent…and the gorgeous photos she posts each week. Besides that, Carolyn is also one of the sweetest bloggers around. But I don’t think I need to tell her readers that. Of course I was thrilled when she approached me about guest posting…and even more ecstatic when she gave me free reign to cook any dish of my choice.

Instead of going totally decadent, I went with a slightly healthier choice. Soufflés are low fat, and these are made with a strawberry puree and are served with sliced berries. Protein + Fruit = Almost Health Food!!! I’m not sure if a soufflé can be made low carb…but if anyone would be able to master this, it would be Carolyn!

Soufflés are not as difficult as you might imagine. The ingredient list is rather short. The only challenge is that they must be baked shortly after they are made and served immediately while they are puffed and beautiful.

Strawberry Souffles with Fresh Berries

Serving Size: 6

Strawberry Souffles with Fresh Berries


  • Butter, to grease ramekins
  • 24 ounces fresh strawberries, divided
  • 2 teaspoons fresh lemon juice
  • 11 tablespoons sugar, divided, plus more to dust ramekins
  • 1 tablespoon cornstarch
  • 4 egg whites
  • 1 teaspoon Grand Marnier, optional


  1. Butter six 8-ounce ramekins and dust with sugar. Set aside.
  2. Preheat oven to 400º. Set ramekins on baking sheet.
  3. Coarsely puree half the berries with 6 tablespoons of sugar, lemon juice and cornstarch. Pour into small sauce pan and cook on medium till puree boils and thickens. Cool completely.
  4. Slice remaining berries and add 2 tablespoons of sugar and 1 teaspoon of Grand Marnier. Mix and taste for sweetness. Add more sugar if needed. Set aside.
  5. Beat egg whites till foamy. Slowly add in remaining 3 tablespoons of sugar and whip till stiff peaks form. Slowly fold puree into egg whites, one third at a time. Divide between the six ramekins and smooth tops with offset spatula. Run finger around perimeter of each soufflé to make a slight indentation in soufflé. Slide tray of ramekins into oven and bake 14-17 minutes or till soufflés are puffed and golden.
  6. Serve immediately with sliced berries.


Here are a few hints to make your soufflés perfect:

Use a straight sided, oven safe dish. It doesn’t need to be a “soufflé” dish…just be mindful of the shape of your container.

Butter the dish, then dust with sugar. This will help with a bigger rise.

Run your finger around the edge of the soufflé before baking…this little trench in the batter will also help create a higher result.

Make sure your mixing bowl is free from any oil or grease. Your egg whites will not whip properly if exposed to oils.

Don’t overbeat your egg whites…you want stiff peaks, but they should not be dry.

Don’t over fold your puree into the egg whites as you will deflate your batter.

Supposedly, you can actually freeze unbaked soufflés for a month. Wrap them well, defrost for 30 minutes at room temperature, and double the baking time. I have not tried this method yet.

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  1. says

    It was my pleasure to make these for you, Carolyn!!!! Thanks for the sweet introduction…and, like I said, if there’s a way to make this without sugar, you are the one that will master it! I am constantly in awe of your talent in the kitchen! Thanks again for the opportunity! xoxo

  2. Lora @cakeduchess says

    Lizzy is very talented and this souffles looks incredible. Light and wonderful and it’s nice that they’re low-fat;) Wonderful to see you here guest posting, Lizzy. Carolyn-love the new look of your blog:)xx

  3. says

    Thanks for the tips, Liz. I need all the help I can get when it comes to Souffles:) And thanks for introducing me to Carolyn’s blog. I’m off to sniff around. Here I come Carolyn!!!

  4. says

    Hi Carolyn..What a great guest you have for us today. I adore Liz and her yummy dishes.
    Liz this look fantastic as always. Great recipe and must try!
    Thank you ladies for sharing and wishing you awesome day!!!

  5. says

    Lizzy has one of my favorite blogs, and my go to for awesome desserts, and this one is no exception, so light and full of strawberry flavor. Thanks for the great guest blogger.
    I’m going to try to make a souffle soon. Your tips will be helpful, and hopefully successful:)

  6. says

    Hi, Carolyn, Came through Lizzy’s blog, she is amazing baker. you had wonderful blog too. I am not yet started gluten free baking other than that my food habits are mostly gluten free as from southern part of India, Kerala, gluten is not there in cooking much. Our sides and main dishes are always gluten free.

  7. says

    Hi, Carolyn. I came here from Liz’s blog and am very happy to discover yours! Even though it’s not because of direct health reasons, I always look for low-carb ideas. Carbs are my biggest temptation…
    Liz, it’s such a pleasure to see your gorgeous soufflé again. I have just realised it’s one more recipe I could prepare with leftover egg whites (of course if I managed the soufflé which has always scared me). Beautiful, healthy, delicious and with leftovers! A real jewel!

  8. says

    Oh my goodness…I haven’t been around for a bit and this is the first I’ve seen your new site. I love it!
    Liz always makes such scrumptious food, and this is no different…these soufflés sound fantastic!

  9. Mei-i @ gastronomic nomad says

    This is the perfect recipe to use up the strawberry-rhubarb compote I made earlier this week! I have been meaning to try and make a souffle for a while, so this is great. Congrats on top 9!!!

  10. Maddy says

    I recently made these and they were so delicious!! They tasted just as perfect as $15 strawberry souffles I’ve had in restaurants!! Thanks so much for the recipe!!!

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