In a sauce pan, bring the red wine to a boil.  Add 4 tablespoons of sugar and ½ teaspoon of vanilla extract.  Simmer for 12-15 minutes, until the mixture is reduced by half.  Add the lime juice and stir in strawberries.  Let the red wine and strawberry mixture cool for about 1 hour at room temperature.  Meanwhile, in a large mixing bowl, beat the heavy cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract together on high speed until soft peaks form. Chill until ready to use.  Serve the strawberries in a dessert bowl, glass cup or martini glass and top with crème chantilly.  Also try the strawberries on pound cake, angelfood cake, yogurt, or ice cream.  You could consider making an extra batch of the red wine sauce for almond biscotti dipping!