LorAnn Strawberry Baking Emulsion delivers a bright, ripe strawberry flavour that holds its intensity right through the baking process. Unlike alcohol-based extracts that can lose strength in the oven, this water-based emulsion remains stable under heat — making it ideal for cakes, buttercreams, and macaron shells. Key Details Size: 4oz (118ml) Format: Water-based emulsion Heat Stable: Yes — flavour holds through baking Safe for Chocolate: Yes — water-based formula won't seize chocolate Usage Rate: 1 teaspoon per cup of batter or icing Brand: LorAnn Oils Best For Cakes, sponges, and layer cakes Buttercream and cream cheese frosting Macarons and meringue-based desserts Strawberry layer cakes and cupcakes Strawberry Swiss meringue buttercream Fruit-flavoured macarons and no-bake cheesecake Frequently Asked Questions What is the difference between a baking emulsion and an extract? Baking emulsions are water-based, which means the flavour won't evaporate during baking the way alcohol does in an extract. They also won't seize melted chocolate — making them safe to use in ganaches and chocolate batters. LorAnn Baking Emulsions are more concentrated than most extracts, so you typically get a stronger, more consistent result with less product. How much LorAnn Strawberry Baking Emulsion should I use? Use 1 teaspoon per cup of batter or icing as a starting point. For a bolder strawberry punch in buttercream or macaron shells, increase to 1.5 teaspoons. Always taste and adjust — the concentrated formula means a small amount delivers noticeable flavour. Browse the full LorAnn Baking Emulsions range, or explore all LorAnn flavouring products available at Baking Pleasures.
