Combine mascarpone, cream, and 2 tablespoons sugar; scrape seeds from vanilla bean into mixture (reserve pod). Beat with a mixer on low speed until soft peaks form. Cover and chill.
In a 4- to 6-quart pan over medium heat, frequently stir wine, lemon juice, remaining sugar, and vanilla bean pod until mixture is simmering, about 12 minutes. Remove from heat; stir in strawberries. Let cool about 1 hour.
Ladle strawberries and liquid into wineglasses or goblets (at least 8 oz.). Top with mascarpone cream.