In a large bowl, combine strawberries, blueberries, raspberries, 1/2 cup confectioners' sugar, and 3 teaspoons vanilla. Toss until evenly coated. Set aside.

To a second large bowl, add orange extract, remaining 1 teaspoon vanilla, heavy cream, and remaining 1/2 cup confectioners' sugar. Using a hand mixer, 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, 1/3 of the berry mixture, and 1/3 of the whipped cream mixture. Repeat layering two more times.

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