Combine strawberries, 3 tablespoons sugar, and 2 tablespoons rum in a medium bowl. Mix well; cover and chill.
Combine milk, whipping cream, 1/4 cup cold water, and gelatin in a medium saucepan; mix well. Let stand 5 minutes.
Place whole almonds in container of an electric blender; gradually add 2 cups water, and process until almonds are finely ground and liquid is milky. Squeeze almonds through cheesecloth to extract liquid. Discard almonds.
Add almond liquid and remaining 1/2 cup sugar to milk mixture in saucepan. Cook over low heat, stirring constantly, 4 minutes or until gelatin dissolves; stir in remaining rum.
Pour mixture into a well - greased 3-cup ring mold. Chill until firm. Unmold onto a serving plate, and serve with sweetened strawberries mixture.