Not sure what to make for Mother’s Day? Chef Geoffrey Zakarian has got First For Women readers covered with his French Strawberry Soufflé recipe!

While speaking exclusively with First For Women, the Food Network star, 66, describes the dessert as “simple, delicious & impactful,” and notes he loves “how easy it is to make and prepare ahead.”

“Strawberries, at the peak ripeness, when pureed with sugar and vanilla, are super delicious,” the Next Iron Chef alum adds.

As for why the recipe is perfect for Mother’s Day, the celebrity chef explains it’s “really impressive and shows how much you care.”

However, the dish doesn’t have to be served only during the annual holiday.

“Let’s be real. Mom’s raise the children – and mom’s should be celebrated everyday, not just on Mother’s Day,” Zakarian says.

These days, the restaurateur — who shares three children with wife Margaret Anne Williams — says Mother’s Day consists of “early morning breakfast, then church, and then a fun day of spoiling mom,” not too different from what it was like for him growing up.

“It was a simple day of appreciation and love toward my mother. She loved to be around her children,” he recalls of his childhood. “For her, simply spending time with her children was the best Mother’s Day celebration.”

Classic French Strawberry Soufflés

Geoffrey Zakarian | Makes 6 soufflés

Ingredients:

3 tbsp unsalted butter, softened, for brushing ramekins

½ cup granulated sugar, plus more for coating ramekins

½ cup strawberries, hulled and sliced, plus more for topping

1 tsp vanilla paste or vanilla extract

8 large egg whites, at room temperature

½ tsp cream of tartar

½ cup powdered sugar, plus more for dusting

Helpful Tools:

Pastry brush, optional

8 oz soufflé ramekins

Sheet pan

Blender

Silicone spatula

Stand mixer with whisk attachment

Instructions:

1. Position a rack in the lower part of the oven, leaving plenty of room above for the soufflés to rise. Preheat the oven to 375°F.

2. With a pastry brush or your hands, generously butter the insides of six soufflé ramekins. Add some granulated sugar to each ramekin, and swirl and turn the ramekin to evenly coat the interior with sugar. Place the ramekins on a sheet pan.

3. In a blender, puree the strawberries with the ½ cup of granulated sugar. Add the vanilla. Process until very smooth, then scrape the puree into a bowl with a silicone spatula.

4. In the bowl of a stand mixer fitted with a whisk attachment, begin to whip the egg whites and cream of tartar on medium speed. Gradually add the powdered sugar. Continue to whip until the meringue is very firm, stands up straight when the whisk is lifted, and the appearance is shiny. This could take 5 to 10 minutes or longer, depending on the temperature of the egg whites.

5. Remove the bowl from the mixer. With the spatula, gently fold half of the strawberry puree into the egg whites. (Reserve the other half for serving.) Divide the strawberry meringue among the prepared ramekins; they should be slightly overfilled. Lightly tap each ramekin against the counter. Decoratively place strawberry slices on top of the soufflés.

6. Place the sheet pan in the oven and bake the soufflés for about 15 minutes, or until very puffy and set. Dust with powdered sugar and serve immediately with the remaining strawberry puree.