1. Toss berries, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl. Set aside. Beat cream, remaining 1/2 cup sugar, remaining 1 teaspoon vanilla and orange extract in large bowl with electric mixer until soft peaks form. Gently stir in sour cream.
2. Layer 2 cups angel food cake cubes, and 1/2 each of the berry mixture and whipped cream mixture in 2-quart glass serving bowl. Repeat layers. Cover.
3. Refrigerate at least 2 hours or until ready to serve. Garnish with additional berries, if desired.
I received this recipe via email from McCormick Kitchen