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1
Preheat oven to 350 degrees.
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2
Brush the phyllo sheet with butter and sprinkle with confectioners' sugar.
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3
Cut the sheet in half crosswise and then lengthwise to make 4 rectangles.
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4
Make a fan by taking the short side of 1 of the rectangles and gathering it together like pleats on a skirt, pinching the pleats together to make them stick.
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5
Place on a parchment-lined baking sheet.
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6
Repeat with remaining rectangles.
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7
Bake until light brown, about 5 minutes.
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8
Set aside.
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9
Place a scant pint of the strawberries in a blender and puree, stopping as necessary to scrape sides of jar.
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10
Pass the puree through a fine sieve so you are left with only a thick liquid.
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11
Set aside.
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12
Whip cream to soft peaks.
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13
Add the sugar and the lime zest.
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14
Whip to stiff peaks.
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15
Coarsely chop enough of the remaining strawberries to make 1/2 cup.
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16
Stir them into the cream mixture.
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17
Stir in the strawberry puree.
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18
Thinly slice the remaining strawberries.
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19
Either use a small heart-shaped cutter to cut hearts out of the strawberry slices or trim them into heart shapes with a small knife.
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20
Press several of the strawberry hearts in a decorative, asymmetrical pattern against the inside of each of 4 wineglasses.
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21
Spoon in the mousse.
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22
Top with a layer of strawberry hearts.
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23
Place the narrow end of each fan into the mousse.
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24
Serve immediately.
