Eggless, No-Bake Strawberry Souffle
Prep time
Cook time
Total time
An easy cheat to a complex dessert recipe - no egg, no baking, no complicated techniques and yet yields a light and airy soufflé texture with the fresh flavours of strawberry.
Recipe type: Dessert (Custards & Puddings)
Cuisine: European
Yield: Serves 6-8
  • 2 cups roughly chopped strawberries, plus more to garnish
  • 2 heaped tbsp castor sugar, plus more to taste
  • 1 (100 gms) packet of Strawberry Flavoured jelly
  • 1 (400 gm) carton of curd
  • 1 (200 ml) carton of fresh cream
  • For Garnish:
  • Lightly sweetened whipped cream
  • Mint sprigs
  • Equipment & Serveware Used:
  • Heavy Bottomed Saucepan
  • 9x9 Glass Dish
  • Blender
  • Ice Cream Cups
  1. Empty the curd into a muslin cloth and hang this to drain out the water until it is needed. Ideally, try to hang it in the fridge to minimise sourness.
  2. In a bowl, place the chopped strawberries and add in 2 tbsp of castor sugar. Stir it in and allow this to sit so the strawberries let out their juices.
  3. Prepare the jelly according to the package instructions with one small change - halve the amount of water called for. E.g. if your package instructions ask you to use 500 ml of boiling water, you should use 250 ml.
  4. Once all the jelly crystals have dissolved, turn on the heat and add in the strawberries along with all the juices.
  5. Pour this into the glass dish and allow it to set in the fridge until partially set, about 1 hour.
  6. When the jelly is partially set, break it up and transfer it to your blender jar. Add in the hung curd and the cream. Blend until smooth.
  7. Check and adjust sugar to your taste and give it a quick whizz again.
  8. Pour this into 6 individual cups/bowls or one large bowl and place it back in the fridge to set until firm. About 3-4 hours. It should hold shape but still have a little wiggle - not a hard set like jelly.
  9. Serve cold, garnished with whipped cream and fresh strawberries.
Keeps well in the fridge upto 2-3 days so you can make this in advance. In this case, leave the whipped cream and fresh strawberry garnish until the last minute.
Recipe by Food-Dee-Dum at