Preheat the oven to 350 F. Butter and flour two 8 or 9- inch cake pans.
Sift together flour, baking powder and salt. Set aside. Cream butter and sugar for 2 minutes. Whisk eggs briefly and, with mixer running, slowly pour eggs into creamed butter, mixing until smooth.
Add flour mixture in three parts and sour cream in two parts, alternately, beginning and ending with flour. Stop mixer between additions, scrape sides and bottom of bowl to assure even mixing. Beat well after each addition to give the cake structure.
Divide the batter between the prepared pans and bake for 24 to 28 minutes, until the cake springs back when pressed gently with your finger. Cool on a rack, remove from pans and cool completely.
For the glaze-
Combine sour cream and orange zest. Whisk in sifted powdered sugar until smooth. Add the orange juice slowly to desired consistency. (Less juice will equal a thicker glaze that clings, more juice results in a thinner glaze that drizzles down the sides of the cake nicely).
Reserve 1/3 of the glaze.
Reserve 1-1/2 cups of the best berries to garnish the cake. Combine remaining berries with remainder of glaze.
To assemble cake, cut cake layers in half, spread 1/3 of berry and glaze mixture over the first layer. Repeat with 2 of the remaining layers.
Place top layer of cake, spread reserved glaze evenly, allowing some to drizzle down sides. Decorate with reserved berries and serve. Best eaten the day it is made.