From all I've seen, it's not that difficult. I've seen golden ale used for multiple things but in this case I'm guessing it means a blonde ale, which makes things simple enough - much like with wheats, light and crisp flavors make the fruit come out easily.
So near as I can tell: hops appropriate to style but usually on the lower end of the range unless you're a real hophead. As for the fruit itself, you'll need several pounds of berries, which you'll ideally want crushed and might want to just juice if you have a juicer. Some will sanitize their fruit by pouring boiling water over it or adding crushed campden tablets, but if you want a little more certainty pasteurize them at 160F for ten minutes. Don't boil though - aside from any danger to the flavor it will make pectic haze in your finished beer. Put it in your secondary - adding fruit to the primary loses more flavor and just leaves the beer tart and bitter. This will spark a potentially violent second fermentation, so make sure you have ample headspace and ideally a blowoff tube.