Preheat the oven to 350 degrees F. Lightly coat an 8-inch tube pan with nonstick cooking spray, then dust with flour and tap out the excess.
In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
Using an electric mixer, beat the butter with the sugar until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients and the sour cream in two parts, alternating between the two and beating well after each addition. Pour batter into the prepared tube pan.
Bake until a tester inserted in the center of the cake comes out clean, 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Unmold the cake and return it to the rack to cool completely.
Meanwhile, in a large bowl, beat the heavy cream and 1 tablespoon sugar until soft peaks form. Store in the refrigerator until ready to use.
Add the blackberries, blueberries, raspberries and strawberries to a bowl and toss to combine.
Slice the pound cake and serve topped with a scoop of berries and a dollop of whipped cream.