Some things never change. The sun rises in the morning, the moon shows up at night, and strawberries taste good in the summer time. This week, as we look to the sky to see a spectacular Strawberry Moon in the sky, I'd suggest making a sweet summer dessert to match the moment.

The strawberry moon, or the June full moon, was named from Native American tribes that noted it coincided with the peak of wild strawberry season. But this year’s strawberry moon is even more unusual. It is rising at a distinct moment in the lunar cycle called “lunistice” or major lunar standstill, which means it will be the largest and lowest full moon until 2043.

For such a historic event, I sought out an appropriately historic recipe.

Malinda Russell's A Domestic Cook Book, first published in 1866, is the earliest known cook book written by an African American woman. Her recipe for "Strawberry Short Cake" reads, "Make the cake the same as cream biscuit; crush and strain the berries, stirring them thick with white sugar, bake in sheets; split the cake while hot, butter well and cover with berries, stack in a steak dish, turn sweet cream over it, and eat while hot for tea."

For me, that recipe is still how I enjoy to eat strawberries today. Strawberry shortcake a simple idea - a hot, buttery biscuit covered in sweetened strawberries and cream - that has remained relatively unchanged for as long as we have been enjoying it. In that way, it is a little like the full moon.