Turn the meringue so a long side is facing you. Spread the whipped cream over the meringue, leaving a 1 1/2-inch border on the long side nearest you. Arrange the strawberries on top, pressing them into the cream. Starting at the long side nearest you, and using the foil, carefully roll up the meringue jelly roll–style; the top will crack. Wrap the roulade in the foil and refrigerate until chilled, at least 45 minutes or up to 5 hours. Unwrap the roulade and cut into 1-inch-thick slices. Serve with the raspberry sauce.