No, emulsions are highly concentrated. They were really designed for commercial bakery use. Therefore they are meant to be used for really large batches. For example, if you are using, say Parasol Brand lemon emulsion, you would use 3-5 ounces per 100 pounds of batter weight. Strawberry, you would use 3-4 ounces per 100 pounds of batter.
Sorry, I was assuming if you had access to this kind of product, that you were operating as a commercial bakery as usually these bakery supply stores only deal with licensed bakers or registered businesses and they deal in wholesale, at least that is the case here.
Basically this is the thing with emulsions. If for example, you were making a wedding cake where the main flavour was vanilla but there was a slight hint of an almond flavouring, in other words it was a secondary or complimentary background taste, then you would use an emulsion. But if you want the closest taste to the real fruit or nut or whatever, you would use a real extract. You could still use the emulsion as the main flavouring but it wouldn't have quite as good a taste.
Probably the best example I could give is that it would be somewhat like the difference between real chocolate chips and chocolate flavoured baking chips. Or the difference between eating Strawberry Jello and a real ripe strawberry.
There are also artificial extracts available, again, not quite the same taste as the real thing.
Honestly, I think you are better off with the strawberry extract unless you are operating like a commercial bakery. If you think in terms of only using a teaspoon or even less with some extracts, per cake recipe, this little bottle will go a long way.
And if you purchase the strawberry extract, start out trying 1/4 teaspoon at a time and tasting the batter. Many extracts, like lemon and almond do not require a full teaspoon to flavour, some are very potent.
Basically the rule of thumb when using an emulsion versus an extract is, if you want the truest taste use the extract. However if the flavour you want is just a secondary or complimentary flavour, you can use an emulsion and once blended with the main flavour, it will still bring out that slight taste. It is usually a matter of keeping costs down when emulsion is used instead of extracts.
Hugs Squirrelly Cakes