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1
Preheat oven to 350F.. Line 9-inch square baking pan with foil, allowing foil to extend over sides.
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2
Butter foil.
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3
Combine butter and 4 ounces white chocolate in small saucepan.
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4
Whisk over low heat until melted.
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5
Remove from heat.
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6
Combine flour, baking powder and salt in medium bowl.
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7
Using electric mixer, beat eggs, sugar, peel and vanilla in large bowl until fluffy, about 2 minutes.
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8
Stir in white chocolate mixture.
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9
Fold in dry ingredients.
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10
Spread batter in prepared pan.
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11
Sprinkle 1 ounce white chocolate atop batter.
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12
Bake until golden and top is dry to touch, about 35 minutes.
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13
(Can be made 1 day ahead.
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14
Cover; store at room temperature.)
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15
Combine cream and white chocolate in small saucepan.
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16
Whisk over low heat until chocolate melts.
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17
Transfer to medium bowl and chill until cold, about 1 hour.
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18
Beat mixture until stiff peaks form.
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19
Fold in sliced berries.
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20
Using foil as aid, lift blondie out of pan and place on work surface.
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21
Using 3 1/2-inch heart-shaped cookie cutter, cut out 4 hearts (reserve scraps for snacks).
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22
Place 1 heart on each of 2 plates.
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23
Spread berry filling over hearts on plates, dividing equally and maintaining heart shape.
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24
Top with remaining hearts set at slight angle.
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25
Garnish plates with halved strawberries, lime segments and mint.
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26
Sift powdered sugar lightly over hearts.
