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

Blend hulled strawberries until smooth to create a puree, then mix in granulated sugar and vanilla extract until fully incorporated.

In a mixing bowl, beat room temperature egg whites until medium peaks form, about 3-5 minutes.

Gently fold the strawberry puree into the whipped egg whites without deflating them.

Divide the mixture evenly among the ramekins, filling each about three-quarters full and smooth the tops.

Bake in the preheated oven for approximately 15 minutes until puffed and golden brown.

Serve immediately for the best experience, optionally with whipped cream.