Lemon-Strawberry Tres Leches Cake

A spring spin on a beloved classic: a soft lemon sponge made with The Farmer’s Cow eggs, soaked in three milks, including The Farmer’s Cow whole milk, and topped with a rosy strawberry compote. Bright, creamy, and irresistibly tender—perfect for potlucks, holidays, or an easy make‑ahead dessert.

Yield: 12-16 servings

Ingredients

Lemon Sponge Cake

5 The Farmer’s Cow large eggs, separated
1 cup sugar, divided (2/3 cup + 1/3 cup)
2 tsp lemon zest from 1 large lemon
1 tsp vanilla extract
¼ cup The Farmer’s Cow whole milk, at room temperature
1 cup flour
1 tsp baking power
¼ tsp fine salt

Lemon-Scented Tres Leches Soak

1 cup the Farmer’s Cow whole milk
1 (12‑oz) can evaporated milk
1 (14‑oz) can sweetened condensed milk
2 wide strips lemon peel (use a peeler; avoid white pith)
1 tsp vanilla extract
Pinch of fine salt

Strawberry Compote

2 cups sliced fresh strawberries
½ cup granulated sugar (plus 1–2 tbsp to taste)
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
Pinch of fine salt
1 tbsp cornstarch

Instructions

Make the sponge

Heat oven to 350°F. Butter and flour bottom and sides of a 9×13 pan.
In a bowl, whisk flour, baking powder, and salt; set aside.
In a large bowl, beat egg yolks with ⅔ cup sugar on medium‑high until thick, pale, and ribbons fall from the whisk (about 2–3 min). Beat in lemon zest, vanilla, and ¼ cup room temperature milk.
In a clean bowl, beat egg whites to soft peaks. Slowly rain in ⅓ cup sugar and continue to medium peaks (glossy, holds shape but tips curl).
Fold the dry mix into the yolk mixture just until combined. Gently fold in the whites in 3 additions. Spread batter in the pan and bake 30 to 40 minutes, until the top springs back and a tester comes out clean. Cool 10 min on a rack.

Poke & soak

Use a skewer or fork to poke holes all over the warm cake (every ¾–1 inch).
In a small saucepan, warm TFC milk with lemon peel just to steaming; cover and steep 10 min. Remove peels; whisk in evaporated milk, condensed milk, vanilla, and a pinch of salt.
Slowly ladle the warm tres leches mixture over the cake in 2–3 passes, letting it absorb between additions. Cool to room temp, then cover and refrigerate for at least 4 hours. Don’t rush the chill. The magic happens as the sponge drinks up the leche—overnight is ideal.

Strawberry compote

In a saucepan, combine sliced strawberries, sugar, lemon juice, zest, and salt. Cook over medium‑low, stirring gently, until the strawberries release their juice.
Dissolve cornstarch in a little water (1-2 tablespoons) and add the slurry to the hot strawberry mixture. Stir until lightly thickened (about 3 minutes). Add a little more water if necessary and sugar to taste. Cool completely.

Serve and enjoy!
Uncover the chilled cake. Spread a thin, even layer of rhubarb compote over the surface. You may not need every last spoonful—save extra for serving.

Tips from the Farm Kitchen

Make‑ahead: Bake & soak the cake up to 2 days ahead; keep covered and chilled. Add compote within 6 hours of serving.
Storage: Refrigerate, covered, up to 4 days.

Date Posted: April 22, 2026