Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Line a 10 x 18 inch Swiss [jelly] roll tin with non stick silicone paper or greaseproof or waxed paper and set the tin aside.
In a large mixing bowl, beat the eggs together with a wire whisk or rotary beater until they are well mixed.
Add 6 ounces [3/4 cup] of the castor sugar and the finely grated orange rind and continue beating until the mixture is fluffy.
Spoon the egg mixture into the prepared Swiss [jelly] roll tin and smooth it to the edges with the back of a metal spoon.
Place the tin in the centre of the oven and bake for 10 to 12 minutes or until the top of the sponge is golden brown and springs back when lightly pressed with a fingertip.
Meanwhile, chop half of the strawberries coarsely and place them in a medium sized mixing bowl.
Add 3 tablespoons of the remaining castor sugar and, using a metal spoon, stir well to mix.
Remove the tin from the oven.
Spoon the chopped strawberries evenly over the sponge and, carefully lifting up one end of the silicone or greaseproof or waxed paper, carefully roll up the sponge Swiss [jelly] roll style.
Carefully transfer the roll to a large serving dish.
Arrange the remaining whole strawberries over and around the roll and sprinkle over the remaining sugar.
Set the roll aside to cool completely before serving.