Grate strawberries with a tea towel, remove hulls, cut large fruits. Layer the berries alternately with the sugar in a glazed ceramic or possibly porcelain pot with a tight-fitting lid and pour enough rum to cover the strawberries by a finger’s breadth.
Close the pot tightly and let everything marinate for 6-8 weeks.
Strawberries in rum are a fine dessert with whipped cream or possibly crème fraîche, and they are delicious (hot as well as cooled) with vanilla cream and ice cream.