1. Make the Pudding Mixture:

• In a large bowl, beat the milk, sour cream, instant vanilla pudding mix, and orange zest on low speed until thickened.

2. Fold in Whipped Cream:

• Fold in the whipped heavy cream until well combined.

3. Assemble the Trifle:

• Place half of the cubed angel food cake in a 3-quart glass bowl (trifle bowl).
• Arrange a third of the sliced strawberries around the side of the bowl and over the cake.
• Top with half of the pudding mixture, spreading it evenly.
• Repeat the layers once (cake, strawberries, remaining pudding).

4. Top with Remaining Strawberries:

• Top with the remaining sliced strawberries.

5. Chill:

• Refrigerate for at least 2 hours. This allows the pudding to set completely and the flavors to meld.

6. Garnish and Serve (Optional):

• If desired, top with additional sweetened whipped cream just before serving.