Preheat oven to 375 degrees F.

Place white chocolate chips and strawberry preserves into a microwave safe bowl.

Microwave on half-power in 15 second intervals until the chocolate just melts.

Stir to combine.

Set aside to cool slightly.

Spray four 8oz. ramekins with butter flavored cooking spray, including all the way up the sides.

Add 2T sugar to first ramekin, swirling to coat the entire ramekin with sugar.

Pour excess sugar into 2nd ramekin and repeat.

Continue until all 4 ramekins are coated with sugar (add to the sugar, if necessary).

Add egg yolks to chocolate and strawberry mixture.

Stir until incorporated.

In a separate bowl, beat egg whites until foamy.

Slowly add 2T sugar and continue to beat until stiff peaks form.

Add 1/3 of egg whites to strawberry base and gently stir until incorporated.

Pour Strawberry mixture into egg whites and fold until incorporated.

Pour mixture equally into ramekins.

Bake for 20-22 minutes, until browned on top, puffed, and set.

Serve immediately.