Grease and line a large (900 g) loaf tin.
Cream the sugar into the butter until it is very soft.
Add the eggs one at a time and beat well after each addition.
Add the strawberry cordial and stir in.
Next, sift in the flour and fold it in.
Add the chopped strawberries and mix them in so they are well distributed.
Pour the mixture into the lined loaf tin.
Bake at 180 degrees for 40-45 minutes until golden brown. Use a cake tester or skewer to check the centre is cooked as the added cordial makes a runnier mixture than usual. Cover the top with foil if it is getting too dark.
Leave the loaf to cool completely.
When ready to decorate the cooled cake, slice some strawberries and place them on top. Then melt the white chocolate and use a piping bag to drizzle it over the cake from side to side.
Finish with a scattering of strawberry chocolate curls.