Strawberry Shortcake

I wanted to bake something chewy last week and I found a recipe for flapjacks. However I must have messed up the ingredient measuring because when I baked it, after 15 minutes it was still moist and when I left it in the oven some more, it burned black. I blamed my getting out of practice after not baking anything in a long time so for the next project, I chose something foolproof. I've already made muffins and I've already made cookies but I've never made shortcakes, a kind of cake that is small and cut out into round shapes and assembled vertically.

Spending the weekend at the cottage, I was far away from the wonders of culinary present such as oven, cookie cutters or regular scales. Nevertheless, I attempted to make a strawberry shortcake since it's the strawberry season. While I had all the necessary ingredients ready, I didn't have the oven to bake the cakes in. I used a large remoska which can't regulate its temperature and I'm sure that it doesn't reach the prescribed 200 degrees C. Instead of risen cakes, I ended up with cookie-like pieces that weren't tall enough to be cut in halves and filled with strawberries.