Using a serrated knife, cut the angel food cake into 1-inch cubes, to yield about 12 cups. Spread the cubes on two baking sheets and bake until lightly toasted and dried out, about 10 minutes. Stir the cubes and reverse the baking sheets after 5 minutes. Watch carefully. Transfer cubes to a large bowl to cool 10 minutes. Then, pour 1 cup of the orange juice over the cubes and toss to coat well. Set aside.
Using a food processor, puree the raspberries until smooth. Place pureed mixture in a large saucepan along with sugar, lemon juice and remaining 2 tablespoons of orange juice. Cook and stir just until sugar dissolves, 1 to 2 minutes. Remove and cool raspberry mixture to room temperature.
Set aside 3 medium-size strawberries for garnish. Hull remaining strawberries and if they have white center cores, cut these out and discard them. Then, slice berries lengthwise to yield about 6 cups. Add berries to the saucepan with the raspberry puree and toss to coat well.
With an electric mixer on high speed, whip cream until soft peaks form. Reduce speed and beat in confectioners' sugar, sour cream and orange zest. Beat 20 to 30 seconds more until cream is just firm.
To assemble the trifle, use a 16-cup trifle bowl or a clear glass bowl of similar size. Layer one-third of the cake cubes on the bottom of the dish. Next, spoon one-third of the strawberries and a little of the raspberry puree over the cake cubes. Finally, spread one-third of the whipped cream over the berries. Repeat this layering process two more times. Garnish the center of the top layer with the reserved strawberries and a mint sprig, if desired. Cover trifle with plastic wrap and refrigerate at least 3 hours or up to 8 hours.
Note: Most groceries sell angel food cakes in their bread and bakery departments. I purchased a 15-ounce one that was about 9 inches in diameter across the bottom and 4 1/2 inches high.
Per serving: 331 calories, 4 grams protein, 17 grams fat, 10 grams saturated fat, 42 grams carbohydrate, 3 grams fiber, 59 milligrams cholesterol, 287 milligrams sodium
Nutritional analysis provided by registered dietitian Jodie Shield.
