Cut crusts
off bread and discard them. Cut 4 round bases and tops out of crust less
bread. Set tops aside. Place a base in each individual soufflé dish. Use
the remaining bread to line the sides of the dishes. Do this carefully,
making sure that there are no gaps. Wash and hull berries. Chop
strawberries. Place berries and sugar in saucepan, and heat gently until
liquid runs from berries. Fill soufflé dishes, packing fruit down
firmly, and pour juice over. Cover each with one of the reserved tops.
Place a weight on top and refrigerate overnight. Remove and discard the
tops. Turn onto serving dishes. Garnish with extra berries.