Take the raisins out of the rum and sprinkle them over the batter. Melt the butter in a large cast-iron pan over medium heat and pour the batter into the pan.Fold the egg whites into the flour mixture. In a separate bowl, whip the egg whites and granulated sugar to stiff peaks. Mix together the flour, milk, vanilla and salt in a large bowl until smooth.Preheat the oven to 400 degrees F (see Cook's Note).For the pancake: Soak the raisins in the rum in a small bowl until slightly softened.To assemble, spoon the strawberry sauce onto two serving dishes and scoop out the Kaisershmarrns on top of the fruit in three large spoonfuls.To serve, reheat the sauce in a medium saute pan, add the remaining 1 pound strawberries and toss until well coated.(This can be prepared up to 3 days ahead.) Transfer the mixture to a blender, process until well incorporated and strain. Allow the flavors to infuse for 10 minutes. Remove from heat and cover with plastic wrap. Bring to a boil and simmer for 5 minutes. Meanwhile, for the strawberry sauce, combine 1/2 pound of the strawberries, the 3 tablespoons of granulated sugar and the lemon juice in a medium saucepan.Take the Kaiserschmarrns to the oven and bake for 12 minutes. Spoon the souffle mixture into two 6-inch saute pans that have been brushed with butter and sprinkled with powdered sugar.(The key to success with this spectacular dish is folding in the meringue perfectly ¿ don't over mix and don't under mix! As soon as the meringue is combined it's ready to bake in a hot oven.) Fold the meringue into the 'kaiser' base. (You can use an electric mixer.) Add the raisins, flour and rum and continue to mix until smooth. To make the 'kaiser' base: Combine the 4 egg yolks and 3 ounces of granulated sugar in a large bowl and add the creme fraiche.To make the meringue: Place the 3 egg whites and pinch of salt in an electric mixer and gradually add the 1 1/2 ounces of granulated sugar.

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