Pour up to 8 tablespoons of cream into a pot. Split vanilla bean lengthwise, scrape seeds into pot, then drop in the bean also. Simmer for 10 minutes quietly, uncovered.
Add sugar. Whisk in cornstarch and remaining cream. Stir and bring to a boil again. Add orange liqueur.
Spoon cream mixture into dessert glasses and chill in refrigerator. Rinse strawberries, pat dry and slice. Mix with lime juice and vanilla sugar. Remove glasses from refrigerator and place on top of the chilled cream. Garnish with lemon balm if desired.