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In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream. Add chopped strawberries and or blueberries to desired ratio.
Slice cake into 1/2 inches slices. Place half of the cake cubes in a 3 qt glass bowl. Arrange strawberries around the sides of bowl with cut side out. Spoon in a even layer of the pudding mixture. Repeat layers until you've reached the top. Top with remaining berries. Refrigerate for 2 hours before serving.
Note- Cannot make too far in advance. Make day of consumption.
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