Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a mixing bowl, combine almond flour and powdered sugar.

In a separate bowl, beat the egg whites until foamy, then gradually add granulated sugar and continue beating until stiff peaks form.

Fold the dry ingredients into the egg whites until well combined.

Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.

Let the shells sit for 30 minutes to form a skin, then bake for 15 minutes.

In a bowl, combine the mashed strawberries, whipped cream, cream cheese, and powdered sugar until smooth.

Once the macaron shells are cool, pipe the strawberry filling onto half of the shells and top with the remaining shells.

Refrigerate for at least 30 minutes before serving.