Preheat the oven to 160˚C.
Line a large Swiss roll tray (13 x 9 ½ inches) with parchment paper ensuring that both the base and the sides are covered.
Place the egg whites into a large mixing bowl and using a electric hand mixer, beat rapidly until the mixture forms stiff peaks.
Then, gradually add in the sugar. whisking thoroughly between each addition until the meringue is glossy and stiff.
Pour and carefully spread the mixture onto the prepared baking tray and sprinkle with the flaked almonds.
Bake for 20-25 minutes until lightly golden browned. Remove from the oven and allow to cool in the tin.
Using a large piece of parchment or a clean tea towel dusted with icing sugar, carefully, turn out onto a work surface, with the flaked almonds facing down onto parchment and work surface. Pull the parchment paper used to bake in the baking tray.
Spread over the whipped meringue and add a few strawberries.
Roll up in one fast action keeping the roulade shape as thigh as possible without tearing.
Pipe some additional cream mixture on the top.
Transfer onto a serving platter and serve within a few hours.