In a large mixing bowl, sift together almond flour and confectioners sugar. In a separate bowl, whip egg whites until soft peaks form, then add granulated sugar and whip to stiff peaks. Gently fold the flour mixture into the meringue, adding vanilla extract until combined.

Line a baking tray with parchment paper and preheat the oven to 300°F (150°C). Transfer the batter into a piping bag and pipe small circles onto the tray, leaving space in between.

Allow the piped macarons to rest at room temperature for about 30 to 60 minutes until they form a hard skin.

Bake macarons in the preheated oven for 15-17 minutes, until the shells rise and are smooth. Cool completely on the tray.

Beat room temperature butter until creamy, then gradually mix in confectioners sugar, followed by whole milk and vanilla extract until smooth.

Once cooled, flip half of the shells upside down, pipe buttercream on each, and top with pieces of fresh strawberries. Place remaining shells on top and gently press.

Refrigerate for at least one hour before serving. Store leftovers in an airtight container in the fridge.