Preheat your oven to 350°F (175°C) and grease four 6-ounce ramekins with butter or non-stick spray.

Puree 1 cup of hulled strawberries in a blender or food processor, then mix in ¼ cup of granulated sugar and 1 teaspoon of vanilla extract.

Beat 4 large room-temperature egg whites with a hand mixer until medium peaks form, about 2 to 3 minutes.

Gently fold the strawberry puree into the egg whites using a spatula.

Evenly divide the mixture between the prepared ramekins, filling each about three-quarters full.

Bake the ramekins in the preheated oven for about 15 minutes until puffed and golden.

Serve the souffles immediately after baking for the best texture.