Well, since I didn't get any response, and I already had the strawberries, I just decided to try an experiment. I used the Featherlight Baking mix recipe given to me at a gluten-free baking class I took about 2 months ago at Whole Foods. I also have lactose intolerance, so I used a shortcake recipe from a milk free cookbook. I simply substituted the Featherlight for the flour called in the recipe. It turned out very flat, so I made a second batch (the recipe calls for slicing the shortcake in half) and stacked them with the berries in between. My company took seconds, so I guess it was good, but it was very 'chewy' and hard to cut. I think I may have over baked them.
I'll keep experimenting, but if anybody has any suggestions, I'd welcome them. Thanks.