Line 2 8x4-inch or 9x5-inch loaf pans with plastic wrap with wrap extending over sides of pans. Place 2 cups of the strawberries in a food processor. Cover and pulse for 4 or 5 times until finely chopped, but not pureed. In a large bowl, mix the chopped strawberries, sweetened condensed milk, lime peel and lime juice; set aside. Trim all the crusts from the angel food cake. Tear or cut the cake into small cubes (about 8 cups of cubes). Fold the cake into the strawberry mixture. In another large bowl, beat the whipping cream with electric mixer on high speed until soft peaks form. Fold in the sour cream until well blended. Fold the whipped cream mixture into the cake mixture until well blended. Divide the mixture evenly into the lined pans. Fold the plastic wrap over the top. Freeze for 2 hours or until solid. Let stand at room temperature for 10 to 15 minutes to soften slightly. Lift from the pans using plastic wrap overhang. Unwrap and cut each loaf in 8 slices. Garnish each slice with quartered strawberry. Serve with strawberry sauce, if desired. *Tip: For extended freezer time, overwrap the pans in foil. This is a great dessert to have on hand in the freezer. It will keep up to 2 months in the freezer.