Preheat the oven to 180'C and line a baking tray with greaseproof paper.
Beat together the eggs and the caster sugar until pale, fluffy and at the ribbon stage. Sift in the flour, folding in one spoonful at a time to prevent the air being knocked out of the mixture. Once all of the flour has been incorporated, pour the mixture on to the baking tray and use a palet knife to spread it evenly over the tray. The mixture should be 1cm thick. Transfer to the oven and bake for 9 minutes - the cake should rise to double its original height and be springy to the touch.
Allow the cake to cool completely.
Cut the strawberries into thin slices. Place the cream into a large bowl and sift in the icing sugar. Scrape the vanilla pods and add the seeds to the cream. Whisk the cream until thick and spread it all over the cake, ensuring that the cake is covered in an even layer of cream. Lay the strawberries slices on top of the cream. Carefully roll the cake up from one narrow end to the other to make the roulade.
Use remaining cream to decorate the roulade. Chill until ready to serve.
Using a blender, puree the defrosted frozen strawberries along with the icing sugar until smooth. The coulis can be sieved if you prefer a smoother sauce. You can also use fresh strawberries, if they are in season.
Dust with icing sugar and cut into 2cm slices to serve.
«Do not leave the cake too long before you add the cream - it should be completely cool but don't allow it to dry out as it will become extremely difficult to roll.»