Prepare the soufflé dish by tying a collar of double greaseproof paper (or foil) round the dish.
Wash and hull the strawberries. Reserve a few for decoration and sieve or liquidize the rest.
Soak the gelatin in the water.
Put half the pureed fruit in a pan and add 150g/6oz sugar the gelatin and strained lemon juice.
Stir gently until sugar and gelatin is dissolved. Remove from heat and add the remaining puree. Leave to cool.
Whisk the egg whites until stiff and add remaining sugar, whisk the cream until thick. Fold both of these into the strawberry mixture and blend well.
Pour into prepared soufflé dish and refrigerate until firm.
(Carefully remove and decorate)
A great recipe for any soft fruit.