Put chopped almonds in a medium saucepan
over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
, cream, sugar
and egg yolks, and whisk
well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
While sauce is still hot, strain
it through a sieve
and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle
with warm sauce and garnish
with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.