Gordon Ramsay Strawberry Soufflé Recipe

Strawberry soufflé is the perfect balance of lightness and flavor—soft, airy, and bursting with fresh strawberry essence. Gordon Ramsay’s version focuses on extracting natural fruit flavor while achieving that iconic rise. This elegant dessert is easier than it looks, and this guide will walk you through every step to master it at home.

What is Gordon Ramsay’s Strawberry Soufflé?

Gordon Ramsay’s strawberry soufflé is a delicate, oven-baked dessert made by folding whipped egg whites into a smooth strawberry purée base. Once baked, the soufflé rises into a fluffy, cloud-like dome with a soft interior and intense strawberry flavor. Unlike heavier fruit desserts, this soufflé is refined, naturally sweet, and showstopping in both taste and appearance.

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Reasons to Try Gordon Ramsay’s Strawberry Soufflé

Show-stopping presentation
Each soufflé rises beautifully and looks impressive served warm.
Fresh, fruity flavor
It highlights the natural sweetness and aroma of strawberries.

Light and airy texture
Perfect after a rich main course or as a refreshing summer dessert.
Gluten-free and refined
Naturally free of flour and made with simple, wholesome ingredients.
Versatile and elegant
Ideal for dinner parties, special occasions, or romantic meals.

Quick bake time
Cooks in under 15 minutes with minimal prep.

Ingredients Needed to Make Gordon Ramsay’s Strawberry Soufflé

1½ cups (225g) fresh strawberries, hulled and chopped
¼ cup (50g) granulated sugar, divided

2 teaspoons cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract

4 large egg whites, room temperature
¼ teaspoon cream of tartar or pinch of salt
Butter and sugar, for preparing ramekins

Powdered sugar, for dusting (optional)

Instructions to Prepare Gordon Ramsay Strawberry Soufflé

Preheat the oven and prep ramekins: Set the oven to 400°F (200°C). Butter the insides of 4 ramekins and coat with sugar, tapping out the excess. Place ramekins on a baking tray.
Make the strawberry purée: In a saucepan, combine strawberries, lemon juice, half of the sugar, and vanilla. Simmer over medium heat until soft and syrupy, about 5–7 minutes.

Blend and strain: Transfer the cooked strawberries to a blender or food processor and blend until smooth. Strain through a fine sieve to remove seeds.
Thicken the purée: Return purée to the saucepan, whisk in cornstarch, and cook for 1–2 minutes until slightly thickened. Remove from heat and let cool to room temperature.
Whip the egg whites: In a clean bowl, beat egg whites with cream of tartar or salt until foamy. Gradually add the remaining sugar and beat to stiff, glossy peaks.

Fold whites into strawberry base: Stir a spoonful of whipped egg whites into the cooled strawberry mixture to loosen it. Then gently fold in the rest in two additions, keeping as much air in the batter as possible.
Fill the ramekins: Spoon the mixture into the ramekins, leveling the tops. Run your thumb around the inside rim to help the soufflés rise evenly.
Bake the soufflés: Place the tray in the oven and bake for 12–14 minutes, or until risen and lightly golden on top. Avoid opening the oven door during baking.

Serve immediately: Remove from oven, dust with powdered sugar, and serve hot before the soufflés begin to deflate.

What Goes Well With Gordon Ramsay Strawberry Soufflé

Fresh mint and strawberry slices – Adds color and a refreshing finish.
Vanilla bean ice cream – A cold, creamy contrast to the warm soufflé.

Light crème anglaise or custard – Drizzle into the center for added richness.
Lemon zest – Brightens the flavor and enhances presentation.
Sparkling wine or rosé – Pairs beautifully with the fruity notes.

Key Tips for Making Gordon Ramsay’s Strawberry Soufflé

Use room temperature egg whites – They whip better and form more stable peaks.
Don’t skip straining the purée – Removes seeds and creates a smooth texture.
Fold gently but thoroughly – You want volume without streaks.

Butter and sugar the ramekins well – Helps the soufflés rise evenly and not stick.
Bake immediately after filling – Delays can cause deflation.
Avoid opening the oven door – Fluctuating temperature causes collapse.

Serve right away – Soufflés are best enjoyed fresh from the oven.

Creative Variations of Gordon Ramsay Strawberry Soufflé

Add crushed freeze-dried strawberries – Intensifies flavor and adds texture.
Blend with raspberries or cherries – For a deeper berry profile.

Infuse with basil or mint syrup – Adds a herbaceous note.
Use honey instead of sugar – For a softer, floral sweetness.
Fold in white chocolate shavings – Adds richness and visual appeal.

Serve with a scoop of sorbet – Enhances the fruit-forward experience.

Storage Guidelines for Gordon Ramsay Strawberry Soufflé

Best served immediately – Soufflés deflate quickly after baking.
Prepare the base ahead of time – The purée can be made and chilled up to a day in advance.

Do not store after baking – Texture and rise are lost upon cooling.
Store unused egg yolks separately – Great for custards, sauces, or curds.

Reheating Tips for Gordon Ramsay’s Strawberry Soufflé

Soufflés are not meant to be reheated – They lose volume and become dense.

Re-bake with fresh egg whites if needed – Use the chilled purée and whip whites again.
Serve at once for best quality – Plan to bake just before serving.

Nutrition Value (per serving):

Calories: 140

Fat: 1g
Carbohydrates: 24g
Sugar: 20g

Protein: 5g
Fiber: 1g
Sodium: 35mg

FAQs

Why did my strawberry soufflé not rise properly?

A strawberry soufflé may not rise properly if the egg whites weren’t whipped to stiff peaks or if they were overfolded into the base. Also, insufficient heat or opening the oven door during baking can prevent the soufflé from rising correctly.

Can I make strawberry soufflé ahead of time?

You can prepare the strawberry purée base in advance, but the egg whites must be whipped and folded in just before baking. For the best rise and texture, soufflés should always be baked and served immediately.

How do I prevent my soufflé from collapsing?

To minimize collapse, avoid overfolding the egg whites, bake immediately after filling the ramekins, and do not open the oven door during baking. Serve the soufflé as soon as it comes out of the oven.

What can I use instead of ramekins for soufflé?

If you don’t have ramekins, use any small, oven-safe ceramic or glass cups. Just make sure they’re greased and sugared properly to help the soufflé rise and release cleanly.

Final Words

Gordon Ramsay’s strawberry soufflé is a celebration of fresh fruit and expert technique. Light, airy, and packed with natural flavor, it’s a stunning dessert that feels luxurious yet clean. Follow these steps, serve it straight from the oven, and enjoy the perfect ending to any special meal.