Soak the dried strawberries in the rum and leave to soak for a couple of hours until plump.
Drain the rum and keep to one side.
Preheat the oven to 180C, 350F, Gas Mark 4
In a bowl mix together the butter, sugar, lime juice, lime rind, eggs, flour and baking powder and mix until smooth.
Add the strawberries and mix though.
Add the mixture into 12 cupcake cases, dividing evenly between them.
Place the cases on a baking tray and place in the oven for 20 minutes until golden brown.
Leave to cool.
When cool mix the sugar for the topping with a couple of drops of red food colouring. Mix with a spoon until the sugar is red.
Brush the edge of each cupcake with lime juice and roll in the sugar to create a red rim.
Mix the remaining rum with the lime juice, make some small holes in the cakes with a cocktail stick and drizzle the rum mixture over them.
Whip the cream until it just holds its shape then top each cake with the cream and a strawberry.