For the Red Velvet Flapjacks:

1. In a large mixing bowl, combine all the dry ingredients together and set aside. Then in a separate large mixing bowl, whisk together the wet ingredients.
2. Add the dry ingredients to the wet ingredients and whisk well until smooth.
3. Heat a non-stick pan over medium heat with a small knob of butter. Pour 60 ml (1/4 cup) of the flapjack mixture onto the heated pan and cook until small bubbles have formed on the top and is golden brown on the bottom. Flip and cook the other side until golden brown and cooked on the inside, about 3 – 4 minutes each side. Remove from the pan and repeat with the rest of the batter.

For the Topping:

1. Place the chocolate pieces into a medium sized bowl. In a small saucepan over medium heat, gently heat the cream until it comes to a simmer. Pour the cream over the chocolate and let it sit for 3 – 5 minutes, allowing the chocolate to soften. Stir the mixture until well combined and the chocolate has fully melted. You should have a smooth chocolate ganache.
2. In a large mixing bowl using an electric beater, beat the cream, sugar, and vanilla until thick.
3. To create the ultimate flapjack stack, place a dollop of cream on the base flapjack followed by 3 – 4 strawberry slices followed by another flapjack. Repeat once more until you have a stack of three flapjacks.
4. Lastly, drizzle the flapjack stack with the chocolate ganache and enjoy.