- 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.