Separate egg whites from the yolks, and save yolks for another use. Leave whites at room temperature for at least 2 hours.
Place freeze-dried strawberries into a food processor and pulse until a fine powder, about one minute.
Scrape the sides, then add in the confectioner's sugar and almond flour and continue processing for one minute. Transfer the flour mixture to a bowl and sift well to remove all almond flour clumps so that you have smooth macarons.
In a large bowl, beat egg whites on medium speed until they are frothy. Add cream of tartar, then turn the mixer to low speed and slowly add sugar. Once all of the sugar has been incorporated, add food coloring, increase speed to medium, and continue beating until the egg whites reach stiff peaks.
Using a spatula, fold in ⅓ of the almond flour mixture until it is completely mixed in. Then add in the remaining almond flour, and gently mix, pressing out some of the air bubbles, until the batter flows like lava. To test if it is ready, let the batter run off of the spatula as you swirl it back and forth. If you can make a figure 8 then it is ready.
Let the batter rest while you prepare your piping bag by fitting it with a ½-inch round tip (Wilton 12, Ateco 806). Line two baking sheets with parchment paper or a silicone baking mat.
Transfer the batter to the piping bag. With the piping bag vertical and still, squeeze a 1-inch circle onto the mat. Stop squeezing and bring the bag straight up. If the batter is of proper consistency, the circle should become completely level and smooth within a minute. If ripples remain, return the batter to the bowl and fold until it flows. When ready, continue piping 1-inch circles with about an inch of space between each one.
Gently tap the baking sheet onto the counter to remove large air bubbles. Let sit at room temperature for 1 hour, until the batter has formed a completely dry shell. Preheat oven to 325.
After 1 hour, bake the first tray of macarons for 10-12 minutes, turning the pan halfway through. The macarons should puff, develop crinkly "feet" and not move or jiggle when you touch the top. When done, remove from the oven. Cool 5 minutes on the sheet, then use a spatula to transfer to a cooling rack and cool completely. If you are not assembling them on the same day, store macarons in the refrigerator.
Strawberry Cream Cheese Filling
Hull strawberries. Place the strawberries in a food processor and puree until smooth. Transfer to a small saucepan and bring to a simmer over medium heat. Continue to cook for 5 minutes, or until the sauce has reduced by half. Cool completely.
In a large mixing bowl, beat butter and cream cheese together for 2 minutes.
Scrape sides and add ¼ cup of strawberry puree, along with the vanilla. Mix on low speed.
Add powdered sugar and mix on low speed until incorporated, then increase to medium-high speed and beat for 3 minutes. The consistency should spread easily, but be thick enough to hold its shape. Add additional powdered sugar, if needed.
When ready to assemble, transfer strawberry filling to a piping bag with an open tip.
Match up macarons by shape and size. Starting in the center of one macaron, pipe the filling in a circular motion, moving towards the edge. Place the second macaron on top.
Macarons absorb some moisture from the filling, so their texture is optimal after a day or two in the refrigerator. They will keep in the refrigerator, store in an airtight container, for up to a week.