Prepare the pudding layer: In a large bowl, whisk together the vanilla pudding mix, cold milk, and sour cream until smooth. Let it sit for 5 minutes to thicken.
Cube the angel food cake: Cut the angel food cake into 1-inch cubes.
Assemble the first layer: In a 9x13-inch glass dish, spread half of the angel food cake cubes evenly across the bottom. Spoon half of the pudding mixture over the cake, spreading it to cover.
Add the strawberry layer: Gently fold half of the strawberry pie filling and fresh sliced strawberries into the dish, spreading them evenly over the pudding layer.
Repeat the layers: Add the remaining angel food cake cubes, followed by the rest of the pudding mixture. Top with the remaining strawberry pie filling and fresh strawberries.
Top with whipped cream: Spread the whipped topping evenly over the top layer. Swirl with a spatula for decorative peaks.
Chill and serve: Cover with plastic wrap and refrigerate for at least 4 hours (or overnight). Garnish with fresh strawberries or mint leaves before serving. Slice and serve chilled.
