Glaze
Preheat the oven to 360°F, also grease and flour a 10-inch round mold.
Boil the physalis in a pot with water for 5 minutes. Remove from the heat and set aside.
Cream the butter in a bowl with sugar, incorporate the cream cheese, lemon juice and zest, and continue beating.
Add flour, plant-based milk and cornstarch. Beat for 2 more minutes.
Add strawberries and physalis with their cooking water and finish incorporating in folding motion with a silicone spatula.
Pour the batter into a mold and bake for 50 to 55 minutes or until brown on top and you can insert a skewer and it comes out clean.
For the glaze, in a small pot over medium heat, mix the water, sugar and lemon juice. Boil for 3 minutes and remove from the heat.
Dock the cake with a skewer stick in different parts and then coat with glaze.
Allow to cool for 10 minutes and unmold.
