Layered Brownie Heart Dessert

Preheat oven to 350°F. Shape 2 8-inch round foil pans* into heart shapes. Make sure the bottoms are level. Coat with nonstick cooking spray; set aside. In a large saucepan combine butter and chocolate. Heat over medium heat until melted and smooth, stirring occasionally. Remove and cool slightly. Stir in granulated sugar and 2 teaspoons vanilla. Stir in eggs until combined. Stir in flour and baking soda until combined. Divide batter between prepared pans. Bake for 25 to 30 minutes or until set. Cool in pans on a wire rack.

Puree 1 cup of the strawberries in a blender or food processor. Strain through a fine mesh sieve; discard seeds. In a large mixing bowl beat cream, powdered sugar, and 1 teaspoon vanilla with a mixer on medium until stiff peaks form. Drizzle in puree; fold until combined.

To assemble, remove brownies from pans. Place one layer on a serving platter. Spoon a small amount of the cream on top of brownie layer on platter. Slice 1 cup of the remaining strawberries and arrange over brownie layer on platter. Top with remaining brownie layer. Spread with remaining cream. Halve or slice remaining strawberries and arrange over brownie layers.