Wash the strawberries, drain well and clean. Mix strawberries and sugar, cover and let stand for about 1 hour. Cut the vanilla pod lengthwise and scrape out the pulp.
Put the sugared strawberries, vanilla pulp and pods in a clean rum pot or a large glass. Pour on rum until the fruits are well covered finger-wide. Close the pot or glass (with lid without rubber seal) and let it stand in a cool, dark place for 2-4 weeks.
So that the sugar dissolves better, stir the rum pot 2-3 times in between. The finished Rumtopf tastes great with vanilla ice cream, for example.