Prepare the pastry cream: In a medium saucepan, combine the milk, vanilla, and 1 tablespoon of the sugar. Set over medium heat and bring just to a simmer. In a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch until smooth and pale. While whisking, slowly pour the hot milk mixture into the yolks to temper. Return the mixture to the saucepan through a fine-mesh sieve.

Cook over medium heat, stirring constantly, until the cream thickens and begins to bubble. Once bubbling, continue stirring for 20 seconds, then remove from heat. Transfer to a medium bowl and press plastic wrap directly onto the surface. Refrigerate until fully chilled, about 1 to 1 1/2 hours.

Meanwhile, make the almond tuile base: In a saucepan, melt the butter, demerara sugar, and cream over low heat until the sugar dissolves completely. Stir in the ground almonds and mix until cohesive and sticky. If the mixture seems too thick, stir in 1 to 2 tablespoons of water to loosen slightly.

Heat the oven to 355°F (180°C). Line a large baking sheet with parchment paper.

Use a spoon or offset spatula to shape the almond batter into four medium rectangles, spacing them apart slightly to allow for spreading. Bake for about 8 minutes, until deeply golden. Remove from the oven and slice each rectangle into 3 even portions while still warm and pliable. Let cool completely.

Finish the diplomat cream: Remove the chilled pastry cream from the refrigerator and whisk until smooth. In a separate bowl, whip the cream to soft peaks. Fold the whipped cream into the pastry cream in three additions until light and fully incorporated.

To assemble, pipe a small amount of cream on each plate to secure the first layer. Top with an almond tuile rectangle, then a layer of diplomat cream. Repeat twice more to create three layers of tuile and three layers of cream. Top with fresh strawberries or other fruit of choice. Serve immediately or chill briefly before serving.