Preheat oven to 400F. Butter and sugar four 8-oz ramekins.

In the bowl of a food processor, combine strawberries, 1/4 cup sugar and cornstarch. Process until mixture is very smooth.

In a large bowl, beat egg whites to soft peaks. Gradually blend in the remaining 1/4 cup sugar and a pinch of salt and continue beating to stiff peaks. Whisk 1/3 of strawberry mixture into the egg whites. Gradually fold in remaining strawberry puree until everything is evenly combined. Fill all ramekins to the top. (may be small amount batter leftover)

Bake for 10-14 minutes, until the tops of the souffles are golden brown.

Remove from oven and serve immediately. Serve with whipped cream or ice cream. Or BOTH!!!! Mmmmmm