Beat the half-and-half and pudding mix in a large bowl at medium speed until mixed and creamy. Add the sour cream; beat 2 minutes. Let stand 2 minutes to thicken. Meanwhile, cut each cake horizontally into 1/2-inch slices (4 slices each). Lay out on work surface; brush the top surfaces generously with about half the orange juice. Place 4 slices, juice side down, in a 13x9-inch glass baking dish, trimming the cake to fit. Brush the cake with half of the remaining orange juice. Allow to soak in. Spread the cake slices in the pan with about 1 1/2 cups of the sour cream mixture. Top with a single layer of strawberries; save extra slices for garnish. Carefully spread about 1/2 cup of the sour cream mixture over strawberries. Place the remaining cake slices over the sour cream mixture juice side down, pressing down slightly. Brush the cake with the remaining orange juice allowing it to soak in. Spread the remaining sour cream mixture over the cake. Cover the dish with plastic wrap and refrigerate at least 8 hours or overnight. Cut the dessert in squares to serve. Garnish each piece with sliced strawberries, if desired.