No, strong white flour is not the same as soda bread flour.
Soda bread flour is a type of flour that is made with baking soda as the primary leavening agent, as opposed to yeast. This gives soda bread a distinctive, slightly crumbly texture and a slightly more dense crumb than breads made with yeast. Soda breads are also typically quicker and easier to make than yeast breads, since they don't require the time and effort needed to proof and knead the dough.
Strong white flour, on the other hand, is a type of flour that has a higher protein content than regular all-purpose flour. This higher protein content gives the flour a higher gluten content, which in turn makes it better suited for bread-making. Strong white flour will produce a bread with a more traditional texture - light, airy and fluffy - as opposed to the denser, crumblier texture of soda bread.