To make the crumble; blend the flour, salt, butter, demerara sugar, oats and ground almonds in a bowl until it forms a crumbly dough. Form into small balls and place on a baking tray. They will flatten slightly as they cook.
Bake in the preheated oven until golden brown and crisp, about 25 minutes.
Mix the strawberries and sugar in a bowl and leave for 30 minutes. Transfer strawberries and their juices to small serving bowls.
Scrape the vanilla pod seeds into the cream. Stir in the yogurt and icing sugar; whisk until peaks form. Top each dish with whipped cream and a crumble biscuit.