Line a 12-section bun tray with paper cake cases. Chop the dried strawberries roughly and put in a small bowl with the tequila. Cover and leave to soak for at least 2 hours so that the strawberries plump up.
Drain the strawberries, reserving the tequila. Put the butter, sugar, lime rind, eggs, flour and baking powder in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy. Stir in the strawberries. Divide the cake mixture between the paper cases.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.
Put the sugar in a small bowl and add the food colouring. Work the colouring into the sugar using the back of a teaspoon. Brush the edges of the cakes with a little lime juice and roll the rims in the coloured sugar. Mix the remaining lime juice with the reserved tequila. Pierce the cakes all over with a skewer and drizzle over the juice mixture.
Whip the cream until just beginning to hold its shape and pipe or spoon over the cakes. Decorate each with a whole fresh strawberry.