1/2 cup butter, softened
2 eggs
1 1/2 teaspoons lemon zest
1 1/2 tablespoons lemon juice
3/4 cup fresh strawberries
1 cup packed light brown sugar
2 tablespoons orange juice
1 cup light rum
1 cup fresh lemon juice
2 teaspoons lemon zest
1 cup heavy whipping cream
In a medium saucepan, cream together butter, eggs, lemon zest and lemon juice. Beat in strawberries, brown sugar, orange juice and orange juice. Remove from heat and stir into butter mixture. Cook mixture over medium heat for 1 minute.
Stir cream into butter mixture and simmer temperature slowly, stirring constantly, until mixture begins to thicken. Mix half of whipped cream into butter mixture, stirring constantly.
Return mixture to heat and simmer, stirring constantly, for 1 minute. Refrigerate remaining whipped cream.
Stir confectioners' sugar into butter mixture and blend mixture into top of loaf. Spread whipped cream into remaining loaf and spoon cream into 3- to 4-inch cavity of loaf. Chill overnight in refrigerator.
Remove loaf from plastic wrap and cut bread slices into 4-inch slices. Place 2 tablespoons filling ingredients (glaze and whipped cream) onto bread slices. Place 1 sandwich on each side of loaf. Cover loaf tightly with plastic wrap; refrigerate overnight.
Return loaf to plastic wrap and pour filling mixture over bread slices. Chill overnight in refrigerator.
Remove plastic wrap from loaf. Cut slices into 4-inch squares; place over bread slices in center of loaf. Brush glaze over bread as desired and spoon cream over glaze. Chill overnight in refrigerator and serve chilled.