Im making a 8in strawberry cake and wanted to add LorAnn Strawberry Flavor Oil to it, but I don't know how many drops to add to the recipe. If anyone knows a scratch recipe that calls for it that would be extremely helpful too

Just an idea, unless you get the natural flavor, the other will be adding an artificial ingredient to your scratch cake. There are instructions on the LorAnn site for this.

I use pureed strawberries to get the natural flavor. You can use frozen strawberries year-round

If you have time to get it, I recommend Cook's Strawberry extract. It is natural flavors with strawberry concentrate. It tastes so much better than the artificial flavorings. I Add it to taste, maybe starting with 1 to 2 teaspoon in addition to Strawberry concentrate (made from frozen strawberries, recipe in the Cake Bible). depends on the amount of batter.

I have a new recipe that is incredible... my new personal flavor and clients love it. It only has fresh strawberry puree (homemade) in the batter, as a layer on top of one of the buttercream filling layers, and in the IMBC.

This cake is so good that I'm putting on the muffin menu without frosting. So I'm a new fan of strawberry puree instead of my organic extract which until now, I thought gave the best flavor.

By the way, raspberry puree needs a lot more sugar than the strawberry. The strawberry takes very little.