Preheat the oven to 140°C.
Mix strawberries and honey, then dry on a wire rack in the oven for four hours until soft.
Reserve some strawberries for garnish and blend the rest with sugar to taste for a smooth sauce.
Melt sugar in a pan until golden-brown, then stir in hazelnuts and cook for two minutes.
Cool the hazelnut mixture on greaseproof paper and break into small pieces.
Whisk egg whites and sugar in a bowl over simmering water until frothy and dissolved.
Remove from heat and whisk until cool and firm peaks form.
Fold in hazelnuts, strawberries, vanilla, and whipped cream, then spoon into oiled moulds and freeze overnight.
Turn out the nougat onto plates and serve drizzled with the strawberry sauce.