In a large bowl, toss cleaned and cut strawberries with sugar, lemon juice, wine and a pinch of salt. Set aside to macerate for 1/2 hour.
In another large bowl, whip the cream to soft peaks. Just before soft peaks form, add 1/3-1/2 cup powdered sugar and vanilla. Taste and adjust to desired sweetness. Fold in mascarpone until smooth and well incorporated.
Pour liquid off of strawberries into a shallow dish. This will be your dipping liquid for your lady fingers. To assemble, dip each lady finger and layer in a trifle bowl or 9x13 inch dish. Next layer the mascarpone mixture followed by the strawberries. Repeat to desired height or until ingredients are gone. Save any extra dipping juice you have. Cover and place in refrigerator for 3-4 hours or overnight.
Just before serving, drizzle with extra juice and garnish with fresh mint.