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Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Arrange blintzes in a single layer in the dish.
In a bowl, whisk together eggs, sour cream, sugar, vanilla, and orange juice until smooth.
Pour mixture evenly over blintzes.
Bake uncovered for 35–40 minutes, or until puffed and golden brown.
Cool slightly and serve warm.
In a saucepan, combine strawberries, orange juice, and sugar over medium heat.
Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until strawberries soften.
(Optional) For a thicker sauce, dissolve cornstarch in a little water and stir into the mixture. Simmer for 1–2 more minutes until thickened.
Remove from heat. Serve warm or chilled over the blintz soufflé.