Clean and halve the strawberries. Place the halves in the compartments of a large, heat-resistant ice cube tray, aligning the cut surfaces close to the edge (looks best afterwards).
Mix 2 cl water, 2 cl lemon and 2 cl lime juice with 0.9 g agar in a saucepan and briefly bring to the boil. Remove from heat and add 4 cl rum. Stir again and fill the compartments of the ice cube tray up to about halfway with the liquid.
Place the molds in the refrigerator and wait until the mixture is no longer liquid (this takes about 20 minutes). Repeat the last step and now fill the compartments until the strawberry is covered.
The 2 individual steps are necessary, otherwise the strawberry will float and later not be in the center of the cube. Now put the mold back in the refrigerator - as soon as the jelly has set, the cubes can be served.
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