Preheat oven to 350 degrees. In a large bowl, cream together the sugar and butter. Add the eggs, one at a time. Sift flour, soda, and salt and then add to the creamed mixture, alternating with the sour cream. Add the extracts and vanilla. Pour into a greased tube pan and bake for 60-70 minutes. Cool.
Cube the pound cake and place a layer of cake on the bottom of a bowl. Layer 1 1/2 cups of summertime fruit over the cake. In a large mixing bowl, combine the pudding mix with the condensed milk and 1 cup of the topping. Pour one half of mixture over berries and repeat with the remainder of the berries and cake. Top with the remaining pudding mixture. Spread the whipped topping over the custard mixture. Refrigerate before serving.