Combine mascarpone, cream and 2 tablespoons sugar; scrape seeds from vanilla
bean into mixture (reserve pod). Beat with mixer on low speed until soft peaks form. Cover and chill.

In a 4-6 quart pan over medium heat, frequently stir wine, lemon juice, remaining sugar and vanilla bean pod until mixture in simmering, about 12 minutes. Remove from heat; stir in strawberries. Let cool about 1 hour.

Ladle strawberries and liquid into wineglasses or goblet. Top with mascarpone cream.