Bring egg yolks, milk and butter to room temperature. IN a large mixer bowl beat butter on medium speed of electric mixer for 30 seconds. Add sugar and vanilla and beat until fluffy. Add egg yolks, one at a time, beating after each addition. Continue beating while gradually adding milk. Stir in almonds.
Arrange half of the split ladyfingers on bottom and sides of a 6-cup bowl, breaking ladyfingers to fit. Pour 1/3 of the almond mixture over to cover. Top with remaining ladyfingers and cover with remaining almond mixture. Cover; chill for several hours or overnight.
To serve, loosen from bowl. Invert onto plate. While the whipping cream ot soft peaks; frost torte. Garnish with strawberries. Pass additional strawberries if desired.