Description
This Strawberry Lemon Soufflé Cake tastes like sunshine—light and airy on top with a soft, creamy layer underneath. Fresh strawberries bring gentle sweetness while real lemon juice and zest add a bright, refreshing lift. I keep it simple, bake it until golden, and serve it with a dusting of powdered sugar for an elegant dessert that feels homemade and special.
Ingredients
- 1 cup fresh strawberries, finely chopped
- 3 large eggs, separated
- 3/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup all-purpose flour
- 1 cup whole milk, room temperature
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 175°C (350°F). Grease an 8-inch round baking dish and lightly dust with flour.
- Separate the eggs. Place yolks in a large bowl and whites in a clean, dry mixing bowl.
- Whisk the egg yolks with the sugar until pale, creamy, and slightly thickened.
- Stir in the melted butter, lemon zest, and fresh lemon juice until well combined.
- Add the flour and salt and whisk until smooth with no lumps.
- Slowly pour in the milk while whisking to create a thin, silky batter.
- Beat the egg whites until stiff peaks form (they should stand tall without drooping).
- Fold the egg whites into the batter in 3 additions, using gentle strokes to keep as much air as possible.
- Fold in the chopped strawberries carefully so they distribute evenly.
- Pour the batter into the prepared dish and smooth the top lightly.
- Bake for 40–45 minutes until the top turns golden and the center still jiggles softly.
- Cool for 20 minutes before slicing. Dust with powdered sugar and serve with extra strawberries if you like.
Notes
Use fresh lemon juice and zest for the brightest flavor—bottled juice tastes flat here. Chop the strawberries small so they don’t sink and make wet pockets. Fold the egg whites gently (no rushing) to keep the soufflé-like lift. Store leftovers covered in the fridge for up to 3 days and warm slices for 15–20 seconds in the microwave to bring back the soft texture. You can swap strawberries for raspberries, or use a mix of berries, but keep the total fruit amount the same.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg