Strawberry loaf disaster

[Itssnotunusual]

I have made a strawberry and basil loaf this evening following this recipe from Sally's baking addiction:

sallysbakingaddiction.com/glazed-strawberry-bread/

(About half a cup of finely chopped basil was added too)

I've baked a fair bit on and off over the years but never really incorporated fresh fruit.

The issue with the bake is that one corner where loads of the chunks of strawberry have settled near the side of the tin the loaf has collapsed and no crumb has formed in that area and it's just a syrupy strawberry mess

The strawberries were on the smaller side so I only quartered them but I'm now wondering if they were too big. Or should I be poking the chunks of strawberry away from the sides of the before I put it in the oven?

They were coated in flour before being folded into the batter. Will update in the morning with a photo of the crumb when I've sliced and added the compote.

I'm hoping some baking Mumsnet wizards might be able to help.

Do whatever you think is necessary. I'm sure it will taste good even as a syrupy mess.

Maybe you could put all the strawberries as a layer and then the sponge/basil mix on top - a sort of variation of an upsidedown cake?

Did you lean forward holding your tin when you opened the oven? Fruit might have moved in that moment. There really are a lot of wet ingredients compared to the flour content and it takes little to throw dry-wet off balance.
You can save it by chopping big chunks and serve it in glasses . Look for Verrines dessert for presentation idea, it was very popular in France a few years ago.