Fresh, sweet strawberries and farm fresh eggs create a pillowy and delicious soufflé. This easy to make dessert has minimal, healthy ingredients and zero refined sugar!
Preheat the oven. Set the oven to 350 degrees and place the baking rack to the middle of the oven. Place the ramekins on the baking sheet and set to the side.
Blend the strawberries. Using a sharp knife, remove the tops off the strawberries and discard. Place the strawberries in the blender and blend for 1 minute, or until pureed.
Combine the ingredients and mix. Crack the eggs in a bowl, placing the yolks in the bowl and the whites in the standing mixer. In a standing mixer, combine the egg whites, strawberry puree, almond extract, lemon juice and 3 tbsp of honey. Mix the ingredients for 15-18 minutes, until stiff peaks form. The more stiff the peaks are, the fluffier the soufflé, so be patient!
Fold in the yolks. Whisk together the yolks, and remaining 3 tbsp of honey. Using a rubber spatula, gently fold in the yolks with the egg white mixture. The mixture will deflate a little, which is normal. Fold until the mixture is well combined and you cannot see yellow yolk stripes.
Fill the ramekins. Gently fill the ramekins up to the top with the strawberry mixture. Smooth the tops with the spatula.
Bake the soufflés. Place the soufflés in the oven and bake for 15-18 minutes. The tops will become golden brown and the soufflés will jiggle a little.
Serve. Allow the soufflés to cool for 3 minutes, dust with sugar, and serve with more strawberry slices! Mangia!