Step 1

Directions:

Step 2

Take the strawberries, leaving 4 aside, chop them and make a strawberry puree by slowly heating them with the cane sugar and lemon juice, until they are soft, set them aside.

Step 3

Slice the remaining 4 berries into thin slices, 4 slices per berry.

Step 4

Butter 4 small ramekins and set aside. Preheat your oven to 350 degrees.

Step 5

Beat the butter and sugar in a medium bowl until combined. Sift in flour. Stir in the milk, egg yolks and 1/4 cup of the strawberry mixture.

Step 6

In another bowl, whisk the egg whites until stiff. Fold in gently into the batter.

Step 7

Place the 4 strawberry slices on the sides of the butter ramekins. Then pour the batter, billing them up to 2/3 height, leaving some room to allow the souffle to expand. Bake for about 15 minutes or until the top is light golden brown and the souffle separates from the sides.

Step 8

Allow the ramekins to cool down. Gently invert each ramekin over a a dessert plate. Top with whipped cream and remaining strawberry mixture.