In a large bowl, combine strawberries, blueberries, raspberries, 0.125 cups of confectioners' sugar, and 3 teaspoons of vanilla. Toss until evenly coated. Set aside.

To a second large bowl, add orange extract, remaining vanilla, heavy cream, and remaining confectioners' sugar. Beat until soft peaks form.

Gently fold the sour cream into the whipped cream mixture.

In a large trifle bowl, layer 2 cups of angel food cake cubes, a third of the berry mixture, and a third of the whipped cream mixture. Repeat layers two more times.

Cover and chill for at least 2 hours before serving. Garnish with additional berries if desired.