Prepare Baking Sheets: Preheat oven to 325°F (163°C) and line baking sheets with parchment paper or silicone mats.

Mix Dry Ingredients: Combine almond flour and powdered sugar in a food processor, pulse until finely ground, then sift into a mixing bowl.

Whip Egg Whites: Beat aged egg whites on medium speed until foamy, gradually adding granulated sugar until stiff peaks form.

Combine Mixtures: Fold whipped egg whites into almond flour mixture until smooth and shiny, without overmixing.

Rest Macarons: Pipe small circles onto prepared baking sheets and allow them to rest until dry to the touch for about 20-40 minutes.

Bake: Bake in preheated oven for 12-14 minutes until shells rise and firm to touch.

Cool: Let macaron shells cool completely on wire racks for 10-15 minutes.

Make Filling: Beat cream cheese, granulated sugar, and vanilla extract until smooth, then add heavy whipping cream and beat until stiff peaks form.

Assemble: Pair macaron shells, pipe cream filling on one, add strawberry jam and fresh strawberry slice, then top with another shell.

Chill: Refrigerate assembled macarons for at least 30 minutes before serving.