In a bowl, whip the cream, lemon zest and honey with an electric mixer until stiff peaks form. Refrigerate.
In a blender, purée the strawberries, apple juice, rum, sugar and lemon juice.
Place the crumbs on a plate.
Remove the glasses from the freezer. Moisten the rim of each glass with the lemon wedge and dip the rims in the crumbs.
Divide the cocktail among the glasses. Top with whipped cream and decorate with strawberry slices.
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