In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream.
Place half the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Test Kitchen Tips
To avoid squishing light-as-air angel food cake, freeze it overnight, then cut it with a serrated knife, using a back-and-forth motion.
One tablespoon orange liqueur in the sour cream mixture adds a special touch.