Japanese Strawberry Shortcake

Medically reviewed by Christiana George Updated Date: January 6, 2026

The four weeks of intense preparation leading up to the wedding involved: more hours than I’ve ever before spent on Pinterest combing through ideas, freaking out about said ideas because Pinterest has a way of making you feel inadequate ya know?, ten trips to Papersource, two kinds of embossing powder, a heat gun, nine rolls of washi tape, 50 yards of ribbon, calligraphy nibs, ink, kraft paper, vellum paper, four kinds of caramel, ‘harvesting’ the rosemary bush in my parent’s backyard (thanks Dad!), multiple trips to the nursery for lavender plants (thanks Jean!), sorting through busted window frames to find the one perfectly chipped and worn-out specimen that would serve as our rustic-chic escort card holder, dozens of email exchanges between my vendors and me, and too many heated arguments with my soon-to-be-husband to count.

Not that I’m complaining. The day of our wedding was pretty rad, as far as single days go. I got to see friends and family and family friends who I haven’t seen in ages, spend time in home-sweet-home California (in a beach town, no less), and, well, MARRY MY SOULMATE! So, ya know, as far as effort versus outcome goes, I’d say it was all worth it. I’ll share photos when they’re available.

I have an admission though: I didn’t make my own wedding cake like I said I would. I know, I know. What good are my words? But, I don’t think anyone in real life was in support of this idea, although my sister kept bravely persisting until the very end. I called it off after realizing how much a logistical pain-in-the-butt it would be, and you know what? Our caterers made us a double-tier devil’s food cake with espresso buttercream, and it was moist and delicious and decked out with flowers and I couldn’t have done a better job myself. Not even close.

In any case, after all the excitement, it was nice to take a few more weeks off to recover. It’s an ongoing process, but I’ve brought us up to speed.

I’ve been obsessed with the idea of Japanese-style spongecake ever since my self-prescribed sugar break and I vowed to make one after the wedding. It’s not strictly Japanese though, as you’ll find cakes like this in lots of Asian bakeries. You’ll know what I mean if you’ve ever been to one.

There are three factors that distinguish them from their Western counterparts–

A light, weightless even, cake that’s slightly eggy and not too sweet. I guess it’s similar to angel food cake—heck, it might be the same thing as angel food cake, except the batter in this case consists primarily of beaten eggs with just the bare minimum of sugar and flour added to give it structure. My mom used to make something very similar when my sister and I were growing up, except I remember cream of tartar being a key component to assist in the weightlessness, the lift, so she was probably baking angel’s food cake instead.

The frosting. Asian frosting is the lightest stuff, buoyant wisps of barely-there sweetness. In fact, for the longest time, I couldn’t stand American-style frostings—the buttercreams and ganaches and all the other yada-yadas stuffed to their saturation point with sugar. To this day, I tend to scrape off most of the frosting on a slice of cake, preferring the interior cake-y goodness (speaking of which, what do you call the interior when you’re trying to differentiate it from the frosting?). But I’m quite defenseless against the summons of vanilla whipped cream. In this case, I slathered it in between the layers and all over the exterior of the cake, thick clouds of fluff. I suspect Asian bakeries use stabilized whipped cream.

And finally, the fruit. The fruit is the pièce de resistance. There’s nothing Asian people (well, I can actually only speak for the Chinese) love more than fresh fruit, so they go a little crazy when they get to use it to embellish their cakes. Strawberries, grapes, kiwi, mango, it’s all arranged orderly, concentrically… and to quite cheesy effect, in my opinion, which is why I decided to just pile mine on and hope for the best. It does make slicing kind of annoying, but fresh strawberries are a must for that Pocky effect.

This recipe produces a spot-on cake. That’s all I can say. I was brought back to all those birthdays and other special occasions of my youth which always produced one of these lovelies by the end of the evening. Also, watch the video because the woman who runs the channel is really (really really) cute.

JAPANESE STRAWBERRY SHORTCAKE

Adapted from The Little Teochow, originally from Ochikeron (Youtube)

Ingredients: (take note, I’ve officially switched over to weight measurements!)
For the cake:
2 large eggs
60 grams sugar
60 grams cake flour (or, the same amount of all-purpose flour with 1 T replaced with corn starch), sifted a few times
20 grams butter, melted

For the simple syrup:
1.5 T hot water
1/2 T sugar

For the vanilla whipped cream:
1-1/4 cup heavy cream, cold
1 to 2 T sugar
1/4 t vanilla extract

1 lb. strawberries

Directions:

For the cake:

Butter a 6-inch baking pan and cut out a round sheet of parchment paper to fit on the bottom. Preheat the oven to 325 degrees F.

Beat the eggs and sugar over a bain marie (hot water bath) until the sugar melts and the mixture is warm, about room temperature. Remove the bowl from the water bath and beat the mixture on high until it triples in volume. (I used the bowl of my mixer, so I could transfer it easily to my stand mixer.) It will become very light and foamy and form a ribbon of batter when you take the whisk out. This should take about 5 minutes at speed 8 using my stand mixer. Reduce the speed to low for a minute or so to set the mixture.

Sift in the cake flour in three additions, each time gently cutting through the mixture with a whisk to mix the flour in. Sprinkle the butter into the bowl, and gently fold it in with a spatula. The batter should still be reasonably foamy.

Pour the batter into the baking pan, taking care to distribute it as evenly as you can. Rap the pan a couple times against your counter to eliminate any big air bubbles.

Bake 25 to 28 minutes until the center is set. Cool the cake upside down still in its pan on a baking sheet. Once it’s cool, slice it into two equal-sized rounds. Feel free to wrap it tight and store it at this point.

Assembling the cake:

Wash and prepare your strawberries. I sliced mine lengthwise, but you can also halve them, or whatever you’d like. Some of the strawberries will go in the inner layer of the cake, but the rest will top the cake decoratively, so keep that in mind.

Make the whipped cream by mixing the heavy cream, sugar, and vanilla extract and beating it until it forms soft peaks. (A few minutes on medium-high speed on my stand mixer. Take care not to overmix!)

Make the simple syrup by stirring together the sugar and hot water until the sugar has melted. Brush the syrup on the sliced side of one of the cake rounds. Spread a few dollops of whipped cream evenly on top, then place on top of that the sliced strawberries. Add another layer of whipped cream. Brush the rest of the syrup onto the sliced side of the remaining cake round, and place it over the whipped cream layer. Now you can “frost” the cake however you like, but since the whipped cream is pretty flimsy, don’t obsess over making the cake look perfect. I just spread it all over the surface of the cake and did my best not to get crumbs everywhere. Top with the remaining strawberries.

Serve and enjoy! I would recommend eating the whole thing right away, since it doesn’t save well in the fridge.

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Are Brown Lentils Acidic? Impact on Acid Reflux

Health

Aneeza Pervez

Updated Date:
January 5, 2026

Managing acid reflux requires careful attention to what we eat. For many, the idea of enjoying foods that might trigger heartburn can be a constant concern, leading to questions about what’s safe to eat. Brown lentils, a staple in many diets, are known for their versatility and impressive nutritional profile, but when it comes to acid reflux, can they be a friend or foe? Are brown lentils acidic? This is a common question for those trying to maintain a reflux-friendly diet. Lentils, like many other foods, have varying effects on digestion, and their acidity plays a significant role in how they impact the stomach.

In this article, we’ll dive into the pH levels of brown lentils, explore their digestive benefits and potential drawbacks, and offer tips on how to enjoy them without triggering heartburn. By understanding their nutritional benefits and how they interact with your digestive system, you’ll be able to incorporate lentils into your diet safely and enjoy all their health benefits. Let’s explore whether brown lentils are a good choice for those managing acid reflux and how to make them work in your daily meals.

Are Brown Lentils Acidic?

Understanding the pH of Brown Lentils

Brown lentils, like most legumes, have a neutral to slightly alkaline pH. Generally, the pH of lentils ranges between 6.0 and 6.5, which places them in the mild range of the acidic versus alkaline food scale. This means that brown lentils are not inherently acidic, and their consumption is usually safe for individuals managing acid reflux. However, the way lentils are prepared can affect their overall impact on digestion, so understanding how their acidity interacts with the digestive system is crucial for acid reflux sufferers.

Brown Lentils and Digestive Health

Lentils are an excellent source of fiber, particularly soluble fiber, which plays a key role in promoting digestive health. The high fiber content in brown lentils can help regulate bowel movements and maintain a healthy gut. However, for individuals with acid reflux, consuming high-fiber foods can sometimes be problematic. Fiber can increase the production of stomach acid, which may exacerbate heartburn symptoms in some people. Despite this, the soluble fiber in lentils can also help absorb excess acid in the stomach, potentially reducing the risk of reflux. Therefore, the way lentils interact with your digestive system depends on several factors, including portion size and preparation methods.

Anyhow, research suggests that lentils are naturally enrich with the prebiotics that are well known for maintaining the gut microbiome and stomach health.

Do Brown Lentils Trigger Acid Reflux?

The Role of Fiber in Acid Reflux

Fiber is often recommended as part of a heartburn-friendly diet because it helps to absorb excess stomach acid and supports healthy digestion. However, for some individuals with acid reflux, high-fiber foods can have mixed results. While the fiber in lentils can help prevent constipation and regulate digestion, it can also be a source of discomfort if consumed in large quantities. This is because fiber can stimulate the production of stomach acid, which may trigger heartburn.

Author Tip: 5 Reasons to Add Pears in Your Diet

Preparation Matters: Acid Reflux-Friendly Cooking Tips

If you’re concerned about acid reflux, how you prepare brown lentils can make a significant difference. Certain cooking techniques can reduce their acidity and make them more digestible, minimizing the likelihood of triggering heartburn. Here are a few tips for preparing lentils in a way that’s friendly for those with acid reflux:

Soaking Lentils: Soaking brown lentils before cooking can help reduce their fiber content, making them gentler on the digestive system. This process also decreases the levels of phytic acid, which can irritate the stomach.
Sprouting Lentils: Sprouting lentils not only reduces their overall acidity but also increases the bioavailability of nutrients, making them easier to digest. Sprouted lentils can be a great addition to your diet, as they offer a heartburn-friendly alternative to regular lentils.
Pairing with Alkaline Foods: Combining brown lentils with alkaline foods like leafy greens or avocado can help balance their pH and reduce the likelihood of acid reflux. Alkaline foods help neutralize stomach acid, making them an ideal companion for lentils in a reflux-friendly meal.

Author Tip: 7-Day Meal Plan For Gastritis

Nutritional Benefits of Brown Lentils for Acid Reflux Sufferers

Brown lentils are a nutritional powerhouse, offering a wide range of health benefits that are essential for overall well-being. Packed with protein, iron, and B-vitamins, lentils support the body’s nutritional needs without being harsh on the stomach. Their low-fat and high-fiber content make them an excellent food choice for those looking to manage their weight and maintain healthy blood sugar levels. Here’s a closer look at the nutritional benefits of brown lentils:

Protein: Brown lentils are an excellent source of plant-based protein, making them a great option for vegetarians and those looking to reduce meat consumption. Protein helps repair tissues, build muscles, and supports the immune system.

Iron: Lentils are rich in iron, which is essential for the production of red blood cells and overall energy levels. Adequate iron intake helps prevent anemia, especially for those who follow vegetarian or vegan diets.

B-Vitamins: Lentils are packed with B-vitamins like folate, which are vital for maintaining healthy skin, brain function, and nerve function. They also help with the metabolism of food into energy.

For acid reflux sufferers, these nutrients support overall health while ensuring that the digestive system remains in good working order. Additionally, the soluble fiber in lentils aids in digestion and can help reduce bloating and discomfort, two common symptoms of acid reflux.

Tips for Eating Brown Lentils Without Triggering Heartburn

If you’re prone to acid reflux, you don’t have to avoid brown lentils entirely. With proper preparation and mindful eating, lentils can be part of a heartburn-friendly diet. Here are a few practical tips to help you enjoy lentils without triggering heartburn:

1. Portion Control

Larger portions of lentils may contribute to discomfort in some individuals with acid reflux. Eating smaller portions throughout the day can help minimize the risk of triggering heartburn while still benefiting from the nutritional content of lentils.

2. Pairing with Non-Acidic Foods

Combining lentils with non-acidic foods, such as leafy greens, zucchini, or sweet potatoes, can balance out the meal’s acidity and promote better digestion. These foods are gentle on the stomach and can help prevent reflux.

3. Meal Timing

It’s essential to avoid large meals before bedtime, as lying down after eating can worsen acid reflux symptoms. Try to eat lentils during the day and ensure that there’s enough time between meals and bedtime to prevent discomfort.

4. Cooking with Healthy Fats

Instead of cooking lentils with high-fat oils or heavy cream, use healthier fats such as olive oil or avocado oil. These fats are easier on the digestive system and less likely to cause heartburn.

Frequently Asked Questions

Are Brown Lentils Better Than Green Lentils for Acid Reflux?

Both brown and green lentils are similar in terms of their acidity levels, with both types having a mild pH that doesn’t typically trigger acid reflux. However, brown lentils tend to have a slightly higher fiber content than green lentils, which may contribute to digestive discomfort in some individuals. If you’re sensitive to fiber, green lentils may be a better option for you.

How Do I Know If Lentils Are Triggering My Heartburn?

If you suspect that lentils are causing acid reflux, keep a food diary to track your symptoms. Pay attention to the timing and frequency of heartburn or discomfort after eating lentils. This will help you determine whether lentils are a trigger for your acid reflux.

Can I Eat Lentils on a Low-Acid Diet?

Yes, brown lentils can be part of a low-acid diet as long as they are prepared properly. By soaking, sprouting, and pairing lentils with alkaline foods, you can enjoy their benefits without triggering acid reflux.

Conclusion

In conclusion, brown lentils are not highly acidic and can generally be consumed by individuals managing acid reflux. They offer numerous nutritional benefits, including protein, iron, and fiber, which support digestive and overall health. However, preparation methods such as soaking, sprouting, and pairing with alkaline foods are key to reducing any potential discomfort. By following these tips, you can enjoy brown lentils without worrying about triggering heartburn.